Peppermint Candy Cane Cookies (Printable)

Festive buttery cookies with peppermint flavor and crushed candy cane topping.

# What You'll Need:

→ 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)

# How To Make It:

01 - Whisk together the 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 fold the dry ingredients into the wet mixture, mixing just until incorporated.
05 - Cover the dough and refrigerate for at least 30 minutes until slightly firm.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and arrange them 2 inches apart on the prepared sheets.
08 - Gently flatten each dough ball with your palm, then sprinkle crushed peppermint candy canes, pressing slightly to adhere.
09 - Bake for 9 to 11 minutes until edges are lightly golden.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11 - Melt white chocolate chips and drizzle over cooled cookies for added presentation and flavor.

# Tips from dashanddishes:

01 -
  • The peppermint flavor is just right—bold enough to know it's there, but it doesn't overpower the buttery cookie underneath, which feels like the perfect balance
  • These come together in under an hour from start to finish, making them ideal for when you want impressive homemade cookies without spending your entire day baking
  • They're naturally pretty—those crushed candy canes do the decorating work for you, so even your first batch looks like something from a bakery
02 -
  • Room temperature butter is absolutely essential—it's the difference between cookies that turn out tender and fluffy versus dense and disappointing. If you forget to take it out ahead of time, cut it into small cubes and it'll warm up much faster
  • Don't skip the chilling step, even if you're in a hurry. This is what prevents your cookies from spreading into one giant cookie sheet pancake
  • The candy canes need to be crushed into small pieces, not powder—if they're too fine, they'll disappear into the cookie; if they're too chunky, they can be hard to bite through. I crush mine and then pick out the biggest pieces
03 -
  • If your candy canes are stuck together in the box, unwrap them and let them sit at room temperature for a bit—they separate much more easily and crush more cleanly
  • Invest in a good quality peppermint extract if you can; the difference between cheap and quality is night and day—cheap versions taste artificial, while good ones taste bright and real
  • Keep your oven temperature accurate by using an oven thermometer; ovens lie more often than we realize, and even 25 degrees off will change how your cookies bake

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