Name: Peppermint Sugar Cookies with Candy Cane Design Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 3/4 cup butter (softened slightly); 3/4 cup granulated sugar; 1/2 teaspoon sea salt; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 large egg (room temperature); 2 cups all purpose flour (240g); 2 tablespoons cocoa powder (dutch processed); red gel food coloring (as needed); white gel food coloring (optional); 1/4 cup coarse sugar (for coating); 2 tablespoons crushed peppermint candies (or crushed candy canes)

There’s something truly magical about biting into soft, festive sugar cookies that sparkle with crushed candy canes and sport a charming red and white swirl inside. This Peppermint Sugar Cookies with Candy Cane Design Recipe brings that magic straight to your kitchen, perfect for holiday gatherings or just brightening a chilly afternoon.

The image shows a group of round cookies with three clear layers on light brown parchment paper over a white marbled surface. The outer layer is a rich dark brown with a rough texture, the middle layer is a white and red swirl pattern shaped like a pinwheel, and the edges of the cookies are decorated with small crushed red pieces. Around the cookies, there are whole and partial candy canes with red and white stripes and small red and white round peppermint candies. One pair of candy canes is arranged to form a heart shape near the top left corner. The scene has a cozy and festive look with soft natural light. 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 Peppermint Sugar Cookies with Candy Cane Design Recipe
Top Tip
How to Serve Peppermint Sugar Cookies with Candy Cane Design Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Sugar Cookies with Candy Cane Design Recipe

Why You'll Love This Recipe

I remember the first time I tried making this Peppermint Sugar Cookies with Candy Cane Design Recipe—it was like unwrapping a sweet holiday surprise every time I sliced the dough. The festive look combined with that refreshing peppermint flavor instantly won over everyone in my family.

Showstopper Design: The candy cane swirl inside the cookie looks impressive but is surprisingly simple to make at home.
Perfect Texture: Crisp edges with soft, chewy centers give the perfect balance without drying out.
Refreshing Peppermint Flavor: The crushed peppermint candies add a delightful crunch and burst of coolness.
Great for Gifting or Parties: These cookies hold up well and freeze beautifully so you can prepare ahead.

Ingredients & Why They Work

This recipe uses simple pantry staples you probably have on hand, but combined thoughtfully to deliver perfect flavor and that iconic peppermint candy cane look. Here’s why each ingredient matters:

Flat lay of a soft golden butter block, a small white ceramic bowl with granulated white sugar, a few coarse sea salt crystals scattered nearby, a small white bowl holding clear vanilla extract, another small white bowl with clear peppermint extract, one large smooth brown egg with uncracked shell, a mound of light beige all purpose flour, a small pile of rich dark brown dutch-processed cocoa powder, a small white bowl filled with coarse clear sparkling sugar crystals, and a small heap of crushed red and white peppermint candies, all arranged symmetrically and naturally 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

Butter: Key for richness and tender crumb; room temperature butter makes it easier to mix just to combine.
Granulated Sugar: Provides classic sweetness and helps create those crispy edges we all love.
Sea Salt: Balances sweetness and enhances all the flavors, especially peppermint and chocolate.
Vanilla Extract: Adds depth and warmth behind the cool peppermint flavor.
Peppermint Extract: The starring role for that unmistakable holiday freshness.
Large Egg: Binds everything together and helps with cookie structure.
All-Purpose Flour: The perfect base that keeps cookies tender yet firm.
Dutch Processed Cocoa Powder: Adds subtle chocolate richness and contrasts beautifully with the red and white dough.
Red Gel Food Coloring: Allows for bright, vibrant color without affecting dough texture.
White Gel Food Coloring (optional): For that extra crisp candy cane contrast; helps visually pop next to the red.
Coarse Sugar: For coating the outside, giving a sparkle and a little crunchy texture.
Crushed Peppermint Candies or Candy Canes: Adds festive crunch and extra peppermint bursts in every bite.

📝

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 tweaking this cookie design depending on the season or occasion. Don’t shy away from getting creative with the colors or flavors. After all, it’s your kitchen and your cookies!

Variation: I’ve swapped peppermint extract for orange or almond extract for different festive twists—and yes, that chocolate outside shell pairs wonderfully with those flavors!
Dietary Modification: Using gluten-free flour blends instead of all-purpose flour works well if you stick to the same measurements.
Seasonal Touch: You can change the red gel food coloring to green for a Christmas tree look or pink for Valentine’s Day.

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

The image shows three round cookies stacked on a white marbled surface. Each cookie has two clear layers: a dark brown outer ring with a rough texture and a smooth inner circle with a red and white peppermint swirl pattern resembling pinwheel sections. One cookie on top has a small bite taken from its side, showing a red inner layer under the dark brown ring. In the background, blurred red and white peppermint sticks add a festive touch. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugar Gently

Start by beating the butter and sugar just until combined—you want them mixed but not fluffy. It’s tempting to overdo it, but that can make cookies spread too much. Then add salt, vanilla, peppermint extract, and egg. It might look slightly separated here, but that’s totally normal at this step.

Step 2: Incorporate Flour and Separate Dough

Sift the flour right into the bowl and mix just until the dough forms. Resist overmixing to keep cookies tender. Scoop about a third of the dough off—this portion will become your colored candy cane design dough.

Step 3: Color and Chill the Candy Cane Dough

Split your smaller dough into two halves. Add red gel food coloring drop by drop to one half until you get a bold color. For the other half, add white gel coloring if you want that classic candy cane contrast; otherwise, keep it natural. Roll both into small logs on parchment paper and freeze until completely firm, about 20 minutes.

Step 4: Make the Chocolate Dough

Mix the cocoa powder thoroughly into the larger dough portion—this becomes your chocolate exterior for the cookie log. Leave it at room temp for now while the colored dough sets.

Step 5: Slice and Reassemble the Candy Cane Pattern

Now the fun design work starts! Remove each colored log from the freezer, slice it lengthwise multiple times to get thin wedges (about 8 per log). Then alternate attaching red and white wedges side by side to build two new logs. Carefully press and smooth them together until you have two striped logs ready to join.

Step 6: Connect Logs and Wrap in Chocolate Dough

Press the ends of the two logs together to form a continuous loop and smooth the seam with your fingers. Wrap the joined logs in parchment and freeze briefly so the shape firms up. Then flatten the chocolate dough and roll it around the joined candy cane logs, smoothing out any uneven spots. Wrap it again tightly in parchment.

Step 7: Coat and Chill Before Baking

Mix coarse sugar and crushed peppermint candies, sprinkle onto parchment, and roll your log in this mixture to coat thoroughly. Freeze again for 20-30 minutes until super firm so it slices easily without losing shape.

Step 8: Slice and Bake to Perfection

Preheat your oven to 355°F (180°C). Use a sharp knife to cut ½ inch slices from the cookie log. Place slices on a parchment-lined sheet pan spaced 1-2 inches apart. Bake for about 9-11 minutes until the tops lose their shine but the centers remain soft and slightly underbaked for the best chewy texture. Cool on racks and enjoy!

Top Tip

After testing this recipe several times, I found that chilling and freezing at multiple steps is absolutely key. It keeps the vibrant candy cane design crisp and prevents spreading. These little pauses really boost your success!

Patience is Key: Don’t rush the freezing times—it makes cutting and rolling the dough a dream instead of a sticky mess.
Use a Sharp Knife: A sharp, non-serrated knife gives you clean, beautiful cookie slices with that classic candy cane striped pattern.
Control Your Coloring: Add food coloring drop by drop—too much can change dough texture and make it tacky.
Roll Gently: When wrapping the chocolate dough around the colored logs, gentle rolling helps keep the layers intact without squishing your design.

How to Serve Peppermint Sugar Cookies with Candy Cane Design Recipe

peppermint sugar cookies - Serving Suggestion

Garnishes

I usually dust these cookies with a little extra crushed candy cane on top right after baking—it adds a festive sparkle and a pop of crunch. Sometimes I drizzle white chocolate for a fancy touch that also amps up the sweetness.

Side Dishes

These cookies pair wonderfully with a hot cup of peppermint tea or rich hot chocolate. For a holiday party, I set out some eggnog or mulled wine alongside for adults to enjoy.

Creative Ways to Present

For cookie exchanges, I love arranging these in a wreath shape on a festive plate sprinkled with extra crushed candy canes and pine sprigs. Gift boxes filled with parchment paper and a few ribbons make them extra special too!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container layered with parchment paper to keep them from sticking together. They stay fresh at room temperature for about a week, though they hardly last that long!

Freezing

This peppermint sugar cookie dough freezes really well if you want to prepare ahead. I wrap the log tightly in parchment and then in foil before freezing. When ready, just slice and bake right from frozen—adding a minute or two to baking time if needed.

Reheating

If you want to warm your cookies, popping them in the microwave for 10-15 seconds or in a low oven for a few minutes brings back that fresh-baked softness without drying them out.

Frequently Asked Questions:

Can I skip the cocoa powder and just make a plain peppermint sugar cookie?

Absolutely! If you prefer all peppermint and no chocolate, just leave out the cocoa powder portion and wrap the candy cane logs in plain dough or coat them with more crushed peppermint instead. The cookies will still be delicious!

How do I prevent the colors from bleeding together?

Freezing the colored logs until completely firm before slicing is the key to keeping the candy cane stripes crisp and separated. Also, don’t overwork the dough once colored; handling it gently helps the colors stay vibrant and distinct.

Can I prepare the cookie dough ahead of time?

Yes! This is one of the best slice-and-bake recipes to prepare in advance. After assembling the cookie log, wrap it tightly and freeze for up to 3 months. When you’re ready, just slice and bake fresh cookies.

What’s the best way to store baked cookies?

Store baked cookies in an airtight container layered with parchment paper at room temperature to keep them crisp on the edges and chewy inside. They’ll stay fresh for about a week—though they tend to disappear much faster!

Final Thoughts

Making these Peppermint Sugar Cookies with Candy Cane Design Recipe at home reminds me of cozy holiday memories and the joy of sharing something beautiful and delicious with loved ones. It’s a recipe that’s as much fun to make as it is to eat, and I can’t recommend it enough for your festive baking lineup. Give it a go—you'll love how simple steps turn into stunning, tasty cookies that bring smiles every time.