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Soft Candy Cane Cookies with Crushed Peppermint

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Candy Cane Peppermint Cookies

These buttery candy cane cookies are studded with crunchy peppermint pieces and flavored with vanilla and almond for the ultimate Christmas cookie plate. They’re simple, nostalgic, and perfect for gifting or leaving out for Santa.

Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 30 cookies

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • ¾ cup peppermint crunch, crushed peppermints, or crushed candy canes
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons almond extract
  • 1 teaspoon vanilla extract

Step-by-Step Instructions

  1. Preheat and prepare pans
    • Preheat your oven to 375°F (190°C).
    • Line a baking sheet with parchment paper and set aside.
  2. Coat the peppermint in flour
    • In a mixing bowl, add:
      • 2 ½ cups flour
      • 1 teaspoon fine sea salt
      • ¾ cup crushed peppermint/candy cane pieces
    • Stir to combine so the peppermint bits are well coated in the flour mixture.
  3. Make the butter-sugar base
    • In a separate large bowl (or the bowl of a stand mixer), beat together:
      • 1 cup softened butter
      • ½ cup granulated sugar
    • Mix until light and creamy.
    • Add the egg, almond extract, and vanilla extract. Beat until smooth and fully combined.
  4. Bring the dough together
    • Add the flour–peppermint mixture to the butter mixture.
    • Mix on low speed or by hand just until a soft dough forms and no dry flour remains.
    • Avoid over-mixing to keep the cookies tender.
  5. Portion the cookies
    • Using a cookie scoop or tablespoon, scoop out portions of dough.
    • Roll each portion into a ball with your hands.
    • Place on the prepared baking sheet, leaving about 1 inch between each cookie (they won’t spread very much).
  6. Bake
    • Bake for about 9 minutes, or until the bottoms are just turning golden and the tops look set.
    • The tops will not brown, so rely on the edges and bottoms rather than color on top.
  7. Cool and serve
    • Let cookies cool on the baking sheet for at least 10 minutes.
    • Transfer to a wire rack to cool completely.
    • Store in an airtight container at room temperature for up to 2 weeks, or freeze the baked cookies or dough balls for longer storage.

Pro Tips

  1. Toss peppermint in flour first
    Mixing the crushed candy canes or peppermint crunch into the flour helps them “float” evenly through the dough instead of sinking, clumping, or burning on the bottom.
  2. Don’t over-mix the dough
    Once you add the flour mixture, mix only until everything is just combined. Over-mixing can make the cookies tough instead of soft and tender.
  3. Bake by feel, not by color
    The tops of these peppermint Christmas cookies stay pale even when fully baked. Check for lightly golden bottoms and set centers instead of waiting for browning on top.

Nutrition Info

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 plate42018g35g22g4g6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.