Published: · Last Modified: by Jazzmine Woodard · This post may contain affiliate links · 58 Comments
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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!
Jump to:
- Why You'll Love this Recipe
- What's in My Candy Cane Cookies?
- How to Make my Candy Cane Cookies for Christmas
- Frequently Asked Questions
- More Festive Holiday Recipes
- My Candy Cane Cookies
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 littleround 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
Can I make peppermint drop cookies ahead of time?
Yes, you can make these cookies up to three days ahead of time with good results.
How is this recipe different from the Betty Crocker candy cane cookies?
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.
How to store candy cane cookies?
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.
How to freeze candy cane cookie dough?
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
- The Best Chai Spiced Eggnog
- Baked Gingerbread Donuts for Christmas
- Holiday Cookie Boxes with Mini Chocolate Gingerbread Cakes
- The Best Cookie Butter Hot Chocolate
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
Jazzmine Woodard
Easy to make and lightly sweet, these cookies are Christmas classics with delicious vanilla, peppermint, and almond flavors.
4.60 from 91 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 9 minutes mins
Total Time 19 minutes mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 91 kcal
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.
Notes
Preparation
You can make these cookies up to three days ahead of time with good results.
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!
The tops of these cookies will not brown so be sure not to over bake them.
Modifications
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.
Make these classic peppermint Christmas cookies vegan by using a plant based butter and egg substitute.
Adapted from the original candy cane cookie recipe, found in Betty Crocker's Cooky Book. 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 littleround cookies out of it so you're welcome to try both methods!
Storage
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.
To 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.
Nutrition
Calories: 91kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 92mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 21IUCalcium: 21mgIron: 1mg
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