Candy Cane Cookies

Okay, so imagine if a sugar cookie and a candy cane had a baby, and that baby decided to show up to the Christmas party looking absolutely adorable and tasting like peppermint dreams. That’s what we’re dealing with here. Candy Cane Cookies are basically soft, buttery sugar cookies that get rolled in crushed candy canes and coarse sugar before baking, creating this sparkly, crunchy exterior that gives way to a tender, melt-in-your-mouth center with just the right amount of peppermint flavor. They’re shaped like wreaths (or you can do regular rounds if you’re not feeling ambitious), and they look like they fell straight out of a Hallmark Christmas movie. I made these for a holiday cookie exchange once and someone asked if I’d stolen them from Santa’s personal cookie jar. Another person ate four and then tried to hide the rest in her purse. I saw her. These cookies inspire theft and compliments in equal measure.

Why You’ll Love This Recipe

Peppermint perfection. Not too minty, just enough to say “I’m a Christmas cookie” without overwhelming you.

That candy cane crunch. The crushed candy on the outside creates this amazing textural contrast with the soft cookie.

Looks festive as hell. Red and white sparkles, wreaths shapes—these scream holiday spirit.

Simple ingredients. Just basic cookie stuff plus candy canes. Nothing fancy required.

Kid-approved activity. Crushing candy canes is therapeutic. Let the kids help and call it “making memories.”

Freezer-friendly. Make the dough ahead and bake fresh when needed. Strategic planning wins.

The Good Stuff You’ll Need

For the Cookies:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened (not melted, not cold—SOFTENED)
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 to 1 tsp peppermint extract (start with 1/2 tsp—you can always add more)

For the Coating:

• 1/2 cup crushed candy canes (about 6-8 regular-sized candy canes)
• 1/2 cup coarse white sugar or regular granulated sugar
• Extra crushed candy canes for pressing into tops

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/4 tsp peppermint extract
• Red food coloring (optional, for drizzle)

Let’s Do This

Step 1: Crush Those Candy Canes

Unwrap candy canes and place them in a heavy-duty ziplock bag. Get out your aggression—smash them with a rolling pin, meat mallet, or the bottom of a pan until you have small pieces (not powder, but small chunks).

Mix crushed candy canes with coarse sugar in a shallow bowl. Set aside.

Pro tip: Do this over the sink or outside because peppermint dust gets EVERYWHERE.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl (or stand mixer), beat softened butter and sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Don’t rush this—it matters.

Add egg, vanilla extract, and peppermint extract. Beat until combined. Scrape down the sides.

Add the flour mixture gradually, mixing on low speed until just combined. Don’t overmix or your cookies will be tough.

The dough should be soft but not sticky. If it’s too sticky, add 1-2 tablespoons more flour.

Cover and refrigerate for at least 30 minutes. This makes the dough easier to handle and prevents spreading.

Step 3: Shape the Cookies

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

For wreath shapes: Roll dough into balls (about 1 tablespoon each), then roll into ropes about 6 inches long. Form into circles and pinch the ends together. You’ve got wreaths!

For round cookies: Just roll into balls and flatten slightly. Easy mode activated.

Roll each cookie in the candy cane/sugar mixture, coating completely. Really press the coating in so it sticks.

Place on prepared baking sheets about 2 inches apart.

Press a few extra crushed candy cane pieces on top if you want them extra festive.

Step 4: Bake

Bake for 8-10 minutes. The cookies should be SET but still look slightly pale—they should NOT be brown. They’ll have barely any color except the candy cane pieces.

DO NOT OVERBAKE. These are meant to be soft and tender, not crispy.

Let them cool on the baking sheet for 5 minutes (they’re fragile right out of the oven), then transfer to a wire rack.

Step 5: Optional Glaze and Finishing

If glazing: Mix powdered sugar with milk and peppermint extract until smooth. Add red food coloring to half the glaze if you want a peppermint swirl effect.

Drizzle glaze over cooled cookies using a spoon or piping bag.

Let the glaze set for 15-20 minutes before storing.

Alternatively, just leave them as-is—the candy cane coating is decoration enough.

Step 6: Display and Devour

Arrange on a festive platter and watch them disappear.

Serve with hot chocolate, coffee, or a glass of cold milk.

Try not to eat the entire batch in one sitting. This is difficult, I know.

Serving Suggestions

These are perfect on their own, but here are some ideas to make them even more special:

• Serve on a platter with other holiday cookies for a cookie exchange
• Package in clear cellophane bags tied with ribbon for gifts
• Pair with hot chocolate or peppermint mochas
• Crumble over ice cream for the world’s best topping
• Serve at holiday parties alongside eggnog or mulled wine
• Make ice cream sandwiches with peppermint ice cream

Switch It Up

Chocolate Candy Cane: Add 1/4 cup cocoa powder to the dough for chocolate peppermint cookies.

Dipped Version: Dip half of each cookie in melted white or dark chocolate, then sprinkle with crushed candy canes.

Sandwich Cookies: Make small rounds and sandwich them with peppermint buttercream.

Sugar Cookie Version: Skip the peppermint extract and just use vanilla for classic sugar cookies with candy cane coating.

Colored Dough: Add red food coloring to half the dough and swirl red and white together for a candy cane effect.

Different Extracts: Use almond extract instead of peppermint for a different flavor profile.

Stuffed Cookies: Press a Hershey’s Kiss or chocolate chip into the center before baking.

Storage and Make-Ahead Tips

These store beautifully, making them perfect for holiday prep.

Store in an airtight container at room temperature for up to 5 days. Put parchment between layers if stacking.

The candy cane coating can get sticky in humid environments, so store with a piece of bread in the container to absorb moisture.

Cookie dough can be refrigerated for up to 3 days before baking, or frozen for up to 3 months.

Shape and coat cookies, then freeze on a baking sheet. Once frozen, transfer to freezer bags and bake from frozen, adding 1-2 extra minutes.

Baked cookies freeze well for up to 2 months. Thaw at room temperature before serving.

Don’t glaze if freezing—add the glaze after thawing.

Why This Works So Damn Well

Candy Cane Cookies work because they’re essentially perfect sugar cookies that have been given a festive makeover. The soft, tender texture comes from the ratio of butter to flour and not overbaking. The slight chill time prevents excessive spreading and helps the cookies hold their shape.

The candy cane coating isn’t just decorative—it adds crucial peppermint flavor and textural contrast. As the cookies bake, the crushed candy melts slightly and creates a sparkly, crunchy shell that shatters when you bite in, revealing that soft center. The coarse sugar adds extra crunch and sparkle.

The key is balance with the peppermint extract. Too much and the cookies taste like toothpaste. Too little and they’re just sugar cookies with red decoration. Starting with 1/2 teaspoon and tasting the dough (it’s safe if you’re worried about raw eggs—just taste a tiny bit without the egg) lets you adjust to your preference.

Keeping them pale during baking maintains their delicate texture. Any browning means they’ll be crispy instead of soft and tender. They finish cooking on the pan after you pull them from the oven.

These are comfort cookies dressed up for the holidays—familiar, festive, and guaranteed crowd-pleasers.

When to Make These

Christmas Cookie Platters: These are THE Christmas cookie. They look festive and taste like the holidays.

Cookie Exchange MVP: Bring these and everyone will want your recipe. Guaranteed compliments.

Holiday Parties: Any December gathering needs cookies that scream Christmas. These deliver.

Baking with Kids: Crushing candy canes and rolling dough is perfect for little helpers.

Teacher Gifts: Package a dozen in a cute tin and you’re every teacher’s favorite parent.

New Year’s Eve: They’re festive for any winter celebration, not just Christmas.

Questions People Actually Ask

Q: Can I use peppermint oil instead of extract? A: Yes, but peppermint oil is MUCH stronger. Use just 2-3 drops instead of 1/2 teaspoon extract.

Q: My cookies spread too much. What happened? A: Your butter was too warm, or you didn’t chill the dough long enough. Make sure butter is just softened (not melted or greasy) and chill the dough for at least 30 minutes.

Q: The candy cane coating fell off. Help! A: You need to really press the coating into the dough balls so it adheres. Also, make sure the dough is slightly chilled so it’s not too soft.

Q: Can I skip the peppermint extract? A: Yes! You’ll just have sugar cookies with candy cane decoration. Still festive, just not minty.

Q: My cookies are hard. What did I do wrong? A: You overbaked them. These need to come out when they’re barely colored and still look soft. They firm up as they cool.

Q: Can I use regular candy canes or do I need special ones? A: Regular candy canes work perfectly! Just avoid the ones that are artificially flavored or have weird colors.

Q: The cookies taste like toothpaste. Too much peppermint? A: Yep. Peppermint extract is strong. Start with 1/4 teaspoon next time and work your way up.

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