Peppermint Candy Cane Cookies (Printable version)

Festive cookies featuring peppermint flavor and crushed candy cane toppings, perfect for celebrations.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon peppermint extract

→ Decoration

09 - 1/2 cup crushed peppermint candy canes
10 - 1/4 cup white chocolate chips (optional, for drizzling)

# How to Make It:

01 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
02 - Beat the unsalted butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and peppermint extract to the butter mixture and blend until smooth.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
05 - Cover the dough and refrigerate for at least 30 minutes until slightly firm.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
08 - Gently flatten each ball with your palm. Sprinkle crushed candy canes on top, pressing slightly to adhere.
09 - Bake for 9 to 11 minutes, or until the edges turn lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11 - Melt white chocolate chips and drizzle over cooled cookies for added decoration and flavor.

# Expert Suggestions:

01 -
  • They're deceptively simple to make, yet taste like they came from a professional bakery—the kind of recipe that makes you look like a kitchen wizard.
  • The peppermint flavor is balanced and sophisticated, not overwhelming, so even those who think they don't like mint end up asking for seconds.
  • They stay perfectly crispy for days in an airtight container, making them ideal for gift-giving or filling a cookie jar all season long.
02 -
  • Don't skip the chilling step, no matter how tempting. Warm dough spreads too much and creates thin, crispy cookies instead of the tender, delicate ones you want.
  • Room temperature butter and eggs are absolutely crucial. Cold ingredients won't combine properly, and you'll end up with a lumpy dough and uneven results.
  • Crush the candy canes just before decorating. If crushed too early, they'll absorb moisture from the air and lose their crunch and vibrant appearance.
03 -
  • For an extra-strong peppermint flavor without the medicinal edge, use 1.5 teaspoons of peppermint extract instead of 1 teaspoon—the vanilla extract helps smooth out the intensity and makes it feel sophisticated rather than overwhelming.
  • If your candy canes are old or have lost their crunch, swap them for crushed peppermint bark or even finely chopped white chocolate mixed with a tiny pinch of peppermint extract—the result is just as delicious and sometimes even better.

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