Name: Candy Cane Cookies with Peppermint Flavor Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter softened; 1½ cups granulated sugar; ½ teaspoon cream of tartar; 1 tablespoon heavy cream; 1 large egg room temperature; 1½ teaspoons pure peppermint extract; 1¼ teaspoons clear vanilla flavoring; ⅛ teaspoon baking powder; 3 cups all-purpose flour; ½ teaspoon red squeeze gel color

There’s just something magical about these festive treats that fill your kitchen with the refreshing aroma of peppermint. This Candy Cane Cookies with Peppermint Flavor Recipe brings that classic holiday spirit right to your countertop, perfect for sharing or savoring with a cozy cup of cocoa.

The image shows many twisted candy cane shaped cookies on a white square plate. Each cookie has two thick spiral layers: one is cream-colored with a smooth soft texture, and the other is bright red with the same smooth texture. The cookies are arranged in a slightly messy pile, overlapping each other. The background is a white marbled surface with another twisted cookie and a glass of milk visible in the distance. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Candy Cane Cookies with Peppermint Flavor Recipe
Top Tip
How to Serve Candy Cane Cookies with Peppermint Flavor Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Candy Cane Cookies with Peppermint Flavor Recipe

Why You'll Love This Recipe

I remember the first time I made these cookies—seeing the red and white dough swirl into perfect candy canes always felt like a little holiday magic right in my hands. This recipe is worth every minute (and twist!), and the peppermint gives it that unmistakable festive flair.

Distinctive Peppermint Flavor: It’s the peppermint extract that truly sets these cookies apart, delivering a bright, minty burst in every bite.
Playful Candy Cane Shape: Handmade twisting of dough ropes turns baking into a fun, almost therapeutic, holiday craft.
Perfect Texture Balance: Tender yet sturdy enough to hold their shape, these cookies strike the ideal sugary crunch without being too hard.
Great for Sharing and Gifting: Their look and flavor make them wonderful for cookie exchanges, gifts, or festive platters.

Several twisted candy cane-shaped cookies lie inside a white rectangular dish with a red rim. Each cookie has two colors twisted together: bright red and a light beige, creating a striped pattern along their length. Around the dish, some cookies rest on a white marbled surface, and a black cooling rack with more cookies is visible in the top left corner. Part of a white cloth with black stripes peeks into the bottom left corner. The overall scene is bright and clean. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Candy Cane Cookies with Peppermint Flavor Recipe plays its part to achieve that classic, melt-in-your-mouth sugar cookie that’s brightened up with peppermint. Plus, the use of cream of tartar adds a subtle tang that helps with texture. Here’s what you’ll need and why you can trust these pantry staples.

Flat lay of a large slab of unsalted butter, a small white bowl of granulated sugar, a small white bowl of cream of tartar, a small white bowl of heavy cream, one large whole brown egg, a small white bowl of pure peppermint extract, a small white bowl of clear vanilla flavoring, a small white bowl of baking powder, a simple mound of all-purpose flour, and a small white bowl with vibrant red gel color placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using softened, unsalted butter lets you control salt levels and creates that rich, tender base.
Granulated sugar: This sweetens and helps create that crisp texture on the edges while keeping the inside soft.
Cream of tartar: This stabilizes the dough and contributes to the cookie’s slight chewiness and perfect rise.
Heavy cream: Adds richness and moisture, making sure the cookies stay soft without drying out.
Egg: Acts as a binder, giving structure and helping everything come together beautifully.
Peppermint extract: The star of the show for that authentic candy cane flavor you crave.
Clear vanilla flavoring: Ensures your cookie stays bright white where needed, balancing the peppermint without muddying colors.
Baking powder: Gives a gentle lift, making these cookies light and not too dense.
All-purpose flour: The foundation for the dough—it’s sturdy enough to hold shape but soft enough to bite into.
Red squeeze gel color: This vibrant gel delivers vivid candy cane stripes without thinning the dough like liquid colorings would.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to play around with this Candy Cane Cookies with Peppermint Flavor Recipe depending on the season or who I’m baking for. You can definitely make the peppermint stronger or milder, or toss in tiny chocolate chips for a surprise bite amidst the minty sweetness. Don’t be afraid to tweak!

Variation: Once, I swapped half the peppermint extract for almond extract for a more complex flavor profile; it was a hit at my family’s holiday party!
Dietary modification: You can experiment with gluten-free flour blends if you want to make these allergy-friendly—just mind the texture changes.
Difficulty level: If you’re new to shaping cookies, try chilling the dough a bit longer to make it easier to roll and twist.

Step-by-Step: How I Make Candy Cane Cookies with Peppermint Flavor Recipe

Step 1: Creaming Your Base

Start by creaming your softened butter on medium-high speed until it’s fluffy — about 1½ to 2 minutes. This step mixes in air, making your cookies light and tender. Then, slowly add sugar, cream of tartar, and heavy cream, upping speed slightly until everything looks pale and a little billowy, around 2–3 minutes. This fluffy mixture is the foundation of soft, melt-in-your-mouth cookies.

Step 2: Flavor and Flour Join the Party

Reduce speed again and mix in the egg until fully combined — this is what holds your dough together nicely. Add in your peppermint extract and clear vanilla flavoring next; this is where the magical mint flavor truly kicks off. Slowly incorporate baking powder and the flour, half a cup at a time, mixing just enough to blend but no more — you don’t want tough cookies!

Step 3: Color and Chill

Divide the dough into two equal parts. Pop one back into the fridge wrapped up tight—this is your white dough, which needs to stay crisp and clean. Add that gel red coloring to the other half, mixing slowly until it’s a smooth, uniform candy-apple red. Then chill both dough balls for at least an hour. This resting period is key to keeping your shapes intact when you roll ’em out later.

Step 4: Shaping Your Candy Canes

Once chilled, take both doughs out and portion them into smaller balls—about half a tablespoon each. Roll each little piece into a tight ball, then gently roll into 5-inch ropes. (Pro tip: keep your hands cool as you roll to prevent the dough from softening too much.) Press a red and white rope together at the bottom, then twist lightly but firmly into the classic candy cane spiral. Lay each one on a parchment-lined baking sheet, curve the top of each rope into a hook, and make sure they’re spaced at least two inches apart.

Step 5: Bake and Cool

Pop them into a preheated 350°F oven for about 7 minutes. Watch closely—the edges should set but not brown. Let cookies cool on the pan for 10 minutes before transferring to a rack, which lets them firm up perfectly in that candy cane shape. Repeat for the remaining dough and enjoy that peppermint-sweet aroma filling your kitchen!

Top Tip

Having baked these many times over holidays past, I’ve learned some little tricks that make all the difference. Paying attention to chilling the dough and keeping your hands cool while shaping are absolute game changers!

Chill Thoroughly: Don’t skip or shorten the chilling step—it prevents spreading and keeps your candy cane shapes looking crisp and perfect.
Cool Hands Matter: Warm hands can make the dough soft and sticky, which causes misshapen twists. Keep a bowl of cold water nearby to cool off your fingers if needed.
Use Parchment Paper: Always roll and twist your dough on parchment-lined surfaces to avoid stains and mess, especially from the red gel coloring.
Watch the Oven: Every oven’s heat is a little different—7 minutes is typical, but check early to avoid over-baking and losing that tender texture.

How to Serve Candy Cane Cookies with Peppermint Flavor Recipe

Garnishes

I usually keep these cookies simple because their peppermint punch and perfect candy cane stripes are showstoppers. But on occasion, I lightly dust a few with powdered sugar for a snowy effect—adds a lovely touch for holiday parties.

Side Dishes

Pair these Peppermint Candy Cane Cookies with a creamy hot chocolate or a mug of eggnog to get the full festive experience. They’re also delightful alongside some buttery shortbread or a small cheese platter if you want to mix flavors.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies standing upright in mason jars or nestled in festive tins with some red and white striped ribbons. Twirling a few peppermint sticks around them really amps up the seasonal charm—kids and adults both love it!

Make Ahead and Storage

Storing Leftovers

Leftover candy cane cookies keep really well—just store them airtight at room temperature for up to a week. I find a tightly sealed cookie tin or container is perfect to keep them crisp and fresh without drying out.

Freezing

I often freeze these cookies when I bake in bulk before the holidays. Wrap them individually in parchment or plastic wrap, then place in a freezer-safe container. They thaw quickly at room temp and taste just as delightful, almost like fresh-baked.

Reheating

If you want to restore that just-baked warmth, pop the cookies in a warm (not hot) oven for a few minutes, or microwave for 5–7 seconds. This brings back softness and highlights the peppermint aroma without burning.

Frequently Asked Questions:

Can I use regular vanilla extract instead of clear vanilla flavoring?

You can, but keep in mind that regular vanilla tends to have a deeper color which might slightly tint the white dough. For the best candy cane contrast, clear vanilla is recommended but not absolutely necessary.

What if I don't have cream of tartar?

Cream of tartar helps give these cookies a slight chew and stabilizes the dough. If you don’t have it, you can omit it, but your cookies might be a bit crisper and less tender. Alternatively, you can substitute with an equal amount of lemon juice or white vinegar.

How do I keep my candy cane shapes from spreading too much?

The key is chilling the dough thoroughly before shaping and baking. Also, keeping your hands cool while rolling helps maintain the ropes’ firmness, preventing flattening or spreading during baking.

Can I add other flavors like chocolate or almond?

Absolutely! You can reduce the peppermint extract and add almond extract, or gently fold in mini chocolate chips before shaping. Just be mindful that additional mix-ins may affect dough texture and shaping ease.

Final Thoughts

This Candy Cane Cookies with Peppermint Flavor Recipe has become one of my holiday baking essentials. Whether I’m making them solo or with the family, the process of twisting those red and white ropes always brings such joy—and when you bite into their soft, minty sweetness, it feels like a little festive hug. Trust me, once you try these, you’ll want to bake a batch every season. So go ahead, tie on your apron, and make your kitchen smell like Christmas.