Soft Peppermint Christmas Cookies with Candy Cane Crunch
These soft peppermint Christmas cookies are the ones I make every year the moment the tree goes up. They are tender and buttery, with a cool peppermint kick and a crisp candy cane crunch on top.
The dough comes together in one bowl and bakes up in about ten minutes. No chilling, no fussy rolling—just scoop, bake, and press that crushed candy onto the warm cookies while the kitchen smells like a bakery.
What Makes These Peppermint Cookies So Good
These cookies stay soft for days thanks to a generous ratio of butter to flour. That richness keeps them tender well past Christmas morning.
The peppermint is present but not sharp—just enough to remind you of a candy cane without tasting like toothpaste. A double dose of crushed candy canes inside the dough and on top gives every bite a crackly texture and a snowy, festive look.
Ingredients
- 2 1/4 cups all-purpose flour: spooned and leveled, not scooped
- 1 tsp baking powder: adds a little lift
- 1/2 tsp fine sea salt: balances the sweetness
- 3/4 cup unsalted butter, softened: let it sit at room temperature for 30 minutes
- 1 cup granulated sugar: keeps the texture light
- 1 large egg, at room temperature
- 2 tsp peppermint extract: use pure extract for the cleanest flavor
- 1/3 cup crushed candy canes or peppermint candies, plus extra for topping
Variations / Substitutions
- Use peppermint candies: if you cannot find candy canes, any hard peppermint candy works and crushes exactly the same way.
- Add a vanilla note: swap 1 teaspoon of the peppermint extract for vanilla extract to soften the mint edge.
- Fold in white chocolate: stir in 1/2 cup white chocolate chips with the candy cane pieces for extra sweetness.
- Make them dairy-free: use a plant-based butter stick and an equivalent amount of the egg substitute you trust. The texture will be a little more delicate, but still good.
- Go gluten-free: a good 1:1 baking blend can stand in for the all-purpose flour. The cookies spread slightly more, so chill the dough 15 minutes if needed.
If a chocolate version sounds right, try my Double Chocolate Peppermint Cookies.
How to Make Soft Peppermint Christmas Cookies
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, beat the 3/4 cup softened butter and 1 cup granulated sugar with a hand mixer for about 2 minutes, until the mixture looks pale and fluffy. This step builds the softness, so do not rush it.
Scrape down the sides once halfway through. The butter should feel light when you lift the beaters, not dense.
Step 2: Beat in the Egg and Peppermint
Add the 1 large egg and 2 teaspoons peppermint extract to the bowl and beat for another minute, until the mixture is smooth and glossy. It may look a little curdled at first, but it will come together.
Take a sniff now—the peppermint will smell like a candy shop. That intensity mellows in the oven, so what you smell is about what you will taste.
Step 3: Fold in the Dry Ingredients and Candy
Add the 2 1/4 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt all at once. Mix on low speed just until no streaks of flour remain, then fold in the 1/3 cup crushed candy canes with a spatula. Overmixing makes the cookies tough, so stop as soon as the dough holds together.
The candy cane pieces will look like tiny shards scattered through the dough. That is your crunch right there.
Step 4: Scoop and Bake
Use a tablespoon or a medium cookie scoop to drop rounded balls of dough onto the prepared sheets, leaving about 2 inches between them. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are just set and the centers still look soft and pale.
Pull them when the tops lose their wet sheen. They will continue to firm up on the hot pan after you take them out.
Step 5: Press in Candy Cane Bits and Serve
The minute the cookies come out of the oven, sprinkle each one with a pinch of the reserved crushed candy cane and press very gently so the bits stick into the warm surface. Let them cool on the pan for 5 minutes, then transfer to a rack.
The candy on top will melt just a little into the cookie, then set into a glossy, crunchy crust as it cools. Serve them while they are still slightly warm from the rack, with the candy cane glittering on top.
Tips for the Best Peppermint Cookies
- Crush the candy canes inside a sealed zip-top bag with a rolling pin or the bottom of a skillet. Aim for a mix of fine dust and pea-sized pieces. The dust flavors the dough, and the bigger bits give crunch.
- If your kitchen is very warm and the dough starts to feel sticky, pop the bowl into the fridge for 10 minutes before scooping. That keeps the cookies from spreading too much.
- Use a cookie scoop so all the dough balls are the same size. That way they finish baking at the same time.
- Never press the extra candy cane topping into raw dough. It melts into a sticky puddle instead of forming a crunchy crust.
- These cookies freeze well: place cooled cookies in a single layer in a freezer bag and freeze up to 2 months. They thaw quickly on the counter.
Bake times by cookie size:
| Scoop Size | Bake Time |
|---|---|
| 1 tablespoon (small) | 8 to 10 mins |
| 2 tablespoons (medium) | 10 to 12 mins |
| 3 tablespoons (large) | 12 to 14 mins |
Storing Leftover Christmas Cookies
- Refrigerate: store baked cookies in an airtight container at room temperature for up to 5 days. If your kitchen is very humid, a few extra days in the fridge work fine.
- Freeze: you can also freeze the unbaked dough. Scoop the balls onto a parchment-lined tray, freeze until solid, and then transfer to a zip-top bag. Bake from frozen, adding an extra minute or two to the bake time.
Frequently Asked Questions
Can I use peppermint candy instead of candy canes?
Yes, any hard peppermint candy crushes the same way and tastes identical.
How do I keep the cookies soft after baking?
Pull them from the oven when the centers look slightly underdone. Store them with a slice of plain bread in the container, and they will stay tender.
Can I make the dough ahead and bake it later?
Absolutely. The dough holds in the fridge for up to 2 days. Cover the bowl tightly and let it come to a scoopable consistency before baking.
Can I add red food coloring for a candy cane swirl?
Yes, a few drops of gel food coloring swirled into the dough after mixing gives a festive look without changing the texture.
Why did my candy cane topping melt into a puddle?
That happens when the crushed candy is pressed onto the cookies before they go into the oven. Always add the topping right after baking, while the cookies are hot but out of the oven.
Soft Peppermint Christmas Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F. Beat butter and sugar until pale and fluffy, about 2 minutes.
- Beat in egg and peppermint extract until smooth.
- Mix in flour, baking powder, and salt on low, then fold in 1/3 cup crushed candy cane.
- Scoop dough onto lined baking sheets and bake 10 to 12 minutes, until edges set.
- Immediately press extra crushed candy cane onto hot cookies, cool 5 minutes on the pan, then transfer to a rack and serve.
