My candy cane cookies are buttery Christmas sugar cookies studded with peppermint bits that melt in your mouth for the perfect two-bite holiday cookie! My family requests them every year without fail.
And if you enjoy this better than Betty Crocker's Christmas cookie recipe, you'll love my crockpot peppermint hot chocolate!
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Why You'll Love this Recipe
Multigenerational Family Favorite - I adapted my candy cane cookie recipe from Betty Crocker's Cooky Book back in high school. The book is a keepsake of mine that I hope to give to one of my future children who will, ideally, share my love for cooking and baking. Our version of the cookbook was printed in the year my Mommy was born and passed down from my late great grandmother, Pearlie Mae, so it's very special to me. Keep reading to learn how to make vintage Christmas cookies with a fun twist!
Holiday Flavor - Now that the sappy stuff is out of the way, let's get into what makes my candy cane Christmas cookies so damn delicious. Anyone in my family and friend circle will tell you that they're addictive. I mean shocked-to-look-down-at-your-plate-and-only-see-crumbs addictive. I guarantee you can't eat just one!
Quick & Easy - These little 100 calorie Christmas cookie bites come together easily in under 20 minutes and with simple ingredients. We love unique Christmas cookies around here and I bake homemade candy cane cookies by the dozens every year for Christmas cookie boxes and even as edible holiday party favors for guests. Get into my tahini sugar cookies and gingerbread cocoa crinkle cookies, too. And my peanut butter and jelly thumbprints are also fab!
What's in My Candy Cane Cookies?
Almond Extract and vanilla extract add classic bakery sugar cookie flavor notes to this recipe that balance the cool, refreshing bite of peppermint.
Butter - Soften but don't melt the butter. Otherwise, you'll wind up with loose cookie dough, which means your cookies will spread out too much. I use this trick to soften butter quickly.
Crushed Peppermints, candy canes or peppermint crunch sprinkles add minty fresh flavor. Just don't use the soft, puffy mints as the texture won't be the same. Crush up the candy canes or peppermint candies by hand if you have the time to spare. This is also a great stress reliever.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Shape and Color - To keep these cookies simple and cut out artificial food coloring, I make them into peppermint drops. But the original recipe calls for separating and dyeing half the dough red then making twists using bits from each half to form truly candy cane shaped cookies. I always had leftover uncolored dough for some reason and would make simple little round cookies out of it so you're welcome to try both methods!
Vegan - Make these classic peppermint Christmas cookies vegan by using a plant based butter and egg substitute. If you're into vegan holiday treats, check out my dairy-free hot cocoa, too.
How to Make my Candy Cane Cookies for Christmas
This heirloom holiday cookie recipe is unique but so easy. Take note of my pro tips to make sure yours turn our perfectly!
Step One: Add the crushed mint candies to flour and dredge them in the flour.
Step Two: Beat together the butter, sugar, egg, and extracts then stir in remaining ingredients until just combined.
Pro Tip #1: Adding the peppermint bits to flour before mixing the batter helps them to float throughout the cookies instead of clustering or sinking and burning. Don't skip this step!
Pro Tip #2: Pause the mixing to scrape down the sides of the bowl, as needed. And don't over-mix the dough. This will result in tough batter.
Step Three: Scoop out dough onto a cookie sheet lined with parchment paper.
Step Four: Bake until tops are just set and bottoms are golden brown.
Pro Tip #3: Use a cookie dough scoop for even cookies or roll the dough into balls with your hands.
Pro Tip #4: The tops of these cookies will not brown so be sure not to over bake them.
Frequently Asked Questions
Yes, you can make these cookies up to three days ahead of time with good results.
My candy cane cookies are better than Betty Crocker's because they're quicker and easier to make. They are also shaped into simple circles and don't use artificial food coloring. Lastly, you'll notice almond and vanilla flavors in place of peppermint extract.
Store candy cane cookies at room temperature in an airtight container for up to two weeks. I don't recommend refrigerating because they will become hard. Beyond that time, you can freeze.
Scoop the dough into balls then place on a parchment lined sheet pan and flash freeze for about three hours. Transfer for the frozen dough into an airtight, freezer-safe container. When ready to bake, preheat the oven to 355 degrees instead of 375 degrees and add about five minutes to the baking time.
More Festive Holiday Recipes
Writing this post brings back so many memories of making a mess in my parents' kitchen during winter breaks from school. I hope you'll bake a batch or two of these peppermint crunch sugar cookies with your family this year and make memories that last. And sharing is caring so pin this easy Christmas cookie recipe on Pinterest. Thanks for reading!
My Candy Cane Cookies
Equipment
- 1 mixing bowl
- 1 stand mixer or hand mixer
- parchment paper
- 1 cookie scoop or dinner spoon
Ingredients
- 2 ½ cups flour
- 1 teaspoon fine sea salt
- ¾ cup peppermint crunch crushed peppermints or candy canes
- 1 cup butter softened
- ½ cup granulated sugar
- 1 egg
- 1 ½ teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In one bowl, mix together flour, crushed peppermint, and sea salt.
- In another bowl, beat together butter, sugar, egg, and extracts.
- Combine wet and dry mixtures and mix until a dough forms. This can be done by hand or with a mixer. Do not over-mix dough.
- Scoop out dough using a cookie scoop or tablespoon and roll each into a ball before placing onto prepared baking sheet. Leave at least one inch between each ball of dough as cookies should not spread much while baking.
- Bake for about 9 minutes. Tops will not brown. Cool for at least 10 minutes before serving.
Jessica says
Made these for a Christmas cookie tray and they got GOBBLED up. Everyone loved them and was asking for the recipe. Will be making these every year now!
Robin McPherson says
The cookies are delicious. Thank you for stream lining the recipe and making it so much easier to make. This recipe brings back fond memories from Christmas pasts with my mother and sisters.
Jazzmine Woodard says
Thank you for your comment, Robin. I'm so glad to hear you enjoyed these Christmas cookies. Happy Holidays!
Krysten says
These are my favorite Christmas cookies! I like to put a little vanilla frosting on them. Would love for you to make a chocolate version of this recipe (chocolate cookie with candy cakes). So good!
Jazzmine Woodard says
Thanks, Krysten--so glad you enjoyed these cookies! I will definitely work on a chocolate version.
Brianne says
I love this recipe! Growing up my dad also didn’t make the candy canes but more of the peppermint ball shapes. They were always a family favorite every year. When he passed in 2020, I realized no one had written this recipe down. I was so excited to see your recipe and immediately made it - spot on to my dad’s! Thank you for sharing!
Jazzmine Woodard says
Thanks for your note, Brianne! I'm so glad you could reunite with this recipe. Happy Holidays!
Marta says
My peppermint loving son devoured these cookies! They will absolutely be a part of every holiday cookie tray from now on.
Marcus Avery Christon says
I'm typically not a big candy cane/peppermint lover, but these cookies changed that! They are so tasty and I love that they're not overly sweet.
Merci Rowe says
I was wondering how many cookies with this recipe will make?
Jazzmine Woodard says
Hi, Merci! This recipe makes about 30 cookies. Full serving details are available in the recipe card.
K Smith says
I have made these for years. However, this time they were a flop! Old age perhaps!
Cannot find my BC cookbook so perhaps the printed recipe I have is not the same. I shall use this one of yours. (Fingers crossed!)
I roll mine into a ball, press design stamp on top then sprinkle peppermint and sugar (mixed) on top. Some white, some red, some green and some two-three colors. “ Merry Christmas “
Jazzmine Woodard says
Hi, K! Sorry I'm just seeing your comment but I hope that the cookies turned out better than you remember! My recipe is slightly different from the BC cookbook version but the family loves it every year. Almost time to make them again!
Theresa Doyle says
Self riding or all purpose flour. Making them for cookie exchange. Can't wait!!
Jazz says
All-purpose flour!
Jo says
Hi Jazz, your cookies look great! I am anxious to make them; hopefully, tomorrow. Question: your recipe shows 1/2 cup sugar (I assume it is granulated sugar), but the original B.C. recipe uses confectioner's sugar (1 cup). Was the change from confectioner's to granulated done to produce a crispier cookie?
Thank you, Jo
Jazz says
Hi, Jo! Yes, this recipe calls for granulated sugar. The cookies are not much crisper than the Betty Crocker version. They come out soft and chewy!
jill nelson says
Can I just use extra vanilla extract or peppermint. I'm not a huge fan of almond?
Jazz says
Hi Jill! You're welcome to use a different extract just note that it will change the flavor of the cookies. Almond extract lends a bakery sugar cookie flavor to the end result.