Name: Peppermint Sugar Cookies with Candy Cane Design Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup butter (softened slightly); ¾ cup granulated sugar; ½ teaspoon sea salt; 1 teaspoon vanilla extract; ½ 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, as needed); ¼ cup coarse sugar (for coating); 2 tablespoons crushed peppermint candies (or crushed candy canes)

Nothing says holiday cheer quite like the bright, refreshing taste of peppermint combined with a classic sugar cookie. This Peppermint Sugar Cookies with Candy Cane Design Recipe not only tastes amazing but also looks like a festive work of art—perfect for sharing or gifting.

The image shows round cookies arranged on crinkled brown parchment paper over a white marbled surface. Each cookie has three layers: the innermost layer is a pinwheel pattern with alternating red and white segments, the middle layer is a solid dark brown circle, and the outer layer has a rough texture with red sugar crystals. Scattered around the cookies are whole and broken red-and-white striped candy canes, including one shaped like a heart, and some small round peppermint candies. The overall scene has a festive, holiday feel with contrasting colors of red, white, and brown. 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’m smitten with this Peppermint Sugar Cookies with Candy Cane Design Recipe because it gives you show-stopping cookies without tons of difficult steps or fancy equipment. It’s a joyful mix of peppermint flavor, soft-yet-crisp texture, and that signature candy cane swirl!

Eye-catching presentation: The candy cane swirl inside each cookie makes them a conversation starter at any gathering.
Perfect peppermint punch: Using real peppermint extract and crushed candies gives them a refreshing kick you’ll really notice.
Soft but structured texture: The cookies bake with crisp edges and chewy middles—exactly how cookies should be.
Easy slice-and-bake dough: You can prep these ahead of time, freeze them, and slice as needed, which saves tons of hustle during busy holidays.

Ingredients & Why They Work

The ingredients in this Peppermint Sugar Cookies with Candy Cane Design Recipe come together with thoughtful purpose—each one helping with flavor, texture, or that stunning visual. Plus, they’re all pantry-friendly!

Flat lay of a small slab of softened pale yellow butter, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of coarse sparkling sugar, a small white ceramic bowl of reddish-brown dutch processed cocoa powder, a small white ceramic bowl of crushed shiny peppermint candies, a single large brown egg with smooth uncracked shell, a small white ceramic bowl of fine off-white all purpose flour, a tiny white ceramic bowl of light golden vanilla extract, a tiny white ceramic bowl of clear peppermint extract, and a small white ceramic bowl of fine sea salt crystals, all arranged in perfect symmetry 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: Using slightly softened butter helps create tender cookies with great mouthfeel.
Granulated sugar: Provides the classic sweet crunch and helps the cookies hold their shape.
Sea salt: Balances the sweetness and brings out the peppermint flavor.
Vanilla extract: Adds warmth and depth, complementing peppermint beautifully.
Peppermint extract: The star flavor, giving the cookies that cool, minty zip.
Egg: Binds ingredients while adding moisture needed for soft centers.
All-purpose flour: The base of the dough, managing the cookie’s structure.
Dutch processed cocoa powder: Gives the outside dough a subtle chocolatey note and rich color contrast.
Red gel food coloring: For an intense, vibrant candy cane red.
White gel food coloring (optional): Ensures a bright white candy cane stripe, but you can skip it if you prefer a natural dough color.
Coarse sugar: For that sparkling, festive coating that adds a nice crunch.
Crushed peppermint candies or candy canes: Adds extra peppermint flavor and lovely texture on the outside.

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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

While I adore this peppermint candy cane design exactly as written, you can easily customize these cookies to suit your style or holiday mood—no stress, just fun.

Variation: I’ve swapped the cocoa outside dough for a lighter cinnamon dough before, which adds a cozy twist but keeps the peppermint pop inside.
Dietary tweak: For a dairy-free version, try using vegan butter substitutes—just make sure it’s slightly softened like regular butter.
Color experiments: Red isn’t your thing? Use green gel coloring with the white for a classic Christmas stripe or even pink for a playful touch.
Easier mint coating: If you’re short on crushed candy canes, peppermint extract in the coarse sugar coating works in a pinch for that sparkle and mint hit.

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 a dark brown outer layer with a rough, slightly crumbly texture. Inside, there is a smooth white circle decorated with bright red triangular shapes arranged like a pinwheel. The top cookie has a small bite taken out, revealing a red inner layer beneath the white pinwheel pattern. The background is softly blurred with hints of red and white peppermint sticks. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar

Start by beating together the softened butter and sugar until just combined — don’t whip it too much because you want that denser dough that's easier to shape. I usually use a stand mixer but a hand mixer works fine, just keep an eye on texture to avoid overmixing.

Step 2: Add Flavor and Egg

Mix in the sea salt, vanilla extract, peppermint extract, and the egg. At this point, your dough might look a little broken or “split,” but that’s perfectly normal—just mix until combined and stop.

Step 3: Incorporate Flour and Divide Dough

Sift the flour directly into the bowl and mix just until the dough forms. Then cut about one third off and set it aside — this is going to become your red and white candy cane dough.

Step 4: Color and Freeze the Candy Cane Dough

Split the smaller dough into two equal parts. Drop red gel food coloring, mixing well, until you're happy with that vibrant candy cane red. Shape it into a short log and freeze for 20 minutes. Do the same with the other half, but add white gel coloring for a crisp white stripe — freezing is key here to get clean slices later.

Step 5: Make the Chocolate Dough Base

Back to the larger dough—add the cocoa powder and mix well. This gives a chocolate shell surrounding your candy cane core and contrasts beautifully.

Step 6: Create the Candy Cane Design Logs

Slice the frozen red and white logs into eight equally sized wedges each. Alternate and press them firmly together to create two candy cane logs. Then join those two logs end-to-end, smoothing with your fingers so they stay connected. Freeze again to help them hold.

Step 7: Wrap with Chocolate Dough and Sugar Coat

Flatten the chocolate dough into a rectangle, lay your candy cane log on top, then wrap the chocolate dough all around it. Smooth and fix gaps with the excess dough. Finally, roll the whole log in a mix of coarse sugar and crushed peppermint candies—this coating creates that delightful crunch and sparkle.

Step 8: Slice and Bake

After chilling the log for 20-30 minutes, heat your oven to 355°F (180°C). Slice the dough into ½ inch thick cookies, arrange them spaced on parchment-lined sheets, and bake for 9-11 minutes until tops lose their shine but centers remain soft—exactly the texture I crave in a perfect sugar cookie.

Transfer cookies to cooling racks before indulging or storing—they’ll firm up but keep that chewy middle charm.

Top Tip

From my baking experiments with this Peppermint Sugar Cookies with Candy Cane Design Recipe, a few pointers really saved me time and headaches—and I’m happy to pass them along to you.

Freezing the dough logs: Don't skip chilling the red and white logs until fully frozen. It makes slicing tidy and keeps that candy cane pattern perfect.
Texture balance: I found that baking just until the shiny top dulls but the center looks a little underdone locks in the best chewy-soft texture.
Using gel food colors: Gel colors give vibrant, true colors without making the dough sticky or runny.
Smoothing dough seams: Press and smooth the seams well when assembling the candy cane sections to avoid cracks during baking.

How to Serve Peppermint Sugar Cookies with Candy Cane Design Recipe

peppermint sugar cookies - Serving Suggestion

Garnishes

I like to finish with a light dusting of powdered sugar or extra crushed peppermint sprinkled around the serving plate to echo the flavors and add a bit of holiday sparkle. Sometimes I even add a dollop of whipped cream with a peppermint stick on the side—it makes the cookies feel like a true festive treat.

Side Dishes

These cookies pair wonderfully with a steaming mug of hot chocolate or peppermint-spiked coffee—perfect for cozy winter afternoons. I also love serving them alongside a cheese platter to balance sweet and savory flavors at holiday party spreads.

Creative Ways to Present

For special occasions, arrange the slices in a spiral around a festive cake stand or stack them in a mason jar wrapped with twine and a sprig of fresh rosemary for aromatic charm. You can also box these cookies with a mini candy cane or handwritten note for a personal touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to a week. To keep them tasting fresh, I add a slice of bread in the container—it softens the cookies just slightly without losing that crisp edge I love.

Freezing

If I want to prep ahead, I freeze the cookie log after rolling it in sugar and peppermint candy, wrapped tightly in parchment and foil. When I’m ready, I slice straight from frozen and pop the cookies in the oven—it’s a huge time saver, and they bake perfectly.

Reheating

To soften cookies a bit after refrigeration, I pop a few in a 300°F oven for 3-4 minutes or microwave on low for 10 seconds. That revives the chew while maintaining the crisp edges nicely.

Frequently Asked Questions:

Can I use regular food coloring instead of gel?

Regular food coloring can be used, but it often adds extra liquid to the dough, which can make it sticky and harder to shape. Gel food coloring is more concentrated and doesn’t affect dough consistency, making it the better choice for this recipe.

How long can I store the cookie dough logs in the freezer?

The dough logs can be frozen for up to 3 months. Just make sure they’re wrapped tightly in parchment and then foil or stored in an airtight container to prevent freezer burn.

Why do the cookies have a slightly chewy middle?

The slightly underbaked center is intentional—it creates a soft, chewy texture inside while the edges crisp up during baking. If you bake too long, the cookies will become hard instead of tender.

Can I make these cookies without peppermint extract?

You can omit peppermint extract, but your cookies won’t have the classic minty brightness. If you prefer another flavor, like vanilla or almond, swap the peppermint extract out and adjust crushed candies accordingly for best flavor pairing.

Final Thoughts

Honestly, I think this Peppermint Sugar Cookies with Candy Cane Design Recipe is a festive game changer. It’s as rewarding to make as it is delicious to eat. Whether you’re making these for a cookie swap, holiday gift, or just because you love peppermint, you’ll find the process surprisingly fun and the results simply stunning. Trust me, once you try these, they’ll become your seasonal go-to, just like mine.