Soft Peppermint Cookies (Candy Cane & White Chocolate Christmas Cookies)

About This Recipe

These peppermint cookies taste like Christmas in every bite—soft, buttery sugar cookies flavored with peppermint extract, dotted with white chocolate chips, and rolled in crushed candy canes so they bake up with a festive, pink-flecked top.

They’re:

• Soft and chewy in the center, lightly crisp at the edges
• Full of cool peppermint flavor (not toothpaste-strong)
• Easy to make with basic pantry ingredients
• Perfect for Christmas cookie trays, swaps, and gifting

You can keep them simple and plain peppermint, or add white chocolate chips and crushed candy canes for extra holiday flair.

Ingredients: What You’ll Need

For the Peppermint Cookies (Makes ~24)

• 2¼ cups (280 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 Tbsp cornstarch (for extra softness, optional but recommended)
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1½ tsp vanilla extract
• 1–1½ tsp peppermint extract (to taste)
• 1 cup (175 g) white chocolate chips (optional but delicious)
• ½ cup (60 g) finely crushed candy canes or peppermint candies
  • Plus extra for topping, if desired

Instructions: Step-by-Step Preparation

1. Prep the Pan & Oven
   • Line 2 baking sheets with parchment paper.
   • You’ll preheat the oven later while the dough chills.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together:
     • Flour
     • Baking powder
     • Baking soda
     • Salt
     • Cornstarch
   • Set aside.
3. Cream Butter & Sugars
   • In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
   • Scrape down the sides of the bowl as needed.
4. Add Egg, Yolky & Extracts
   • Beat in the egg and egg yolk until fully combined.
   • Mix in vanilla extract and peppermint extract.
   • Taste a tiny bit of dough (before adding flour) to check peppermint strength; adjust by ¼–½ tsp if needed.
5. Combine Wet & Dry
   • Add the dry ingredients to the butter mixture.
   • Mix on low or stir with a spatula until a soft dough forms—don’t overmix.
6. Fold in Mix-Ins
   • Gently fold in white chocolate chips (if using) and ¼ cup crushed candy canes.
   • Reserve the rest of the crushed candy for topping.
7. Chill the Dough
   • Cover the bowl and chill for 30–45 minutes.
   • This helps the cookies bake thicker and prevents too much spreading.
8. Preheat & Shape
   • Preheat oven to 175°C.
   • Scoop about 1½ Tbsp of dough per cookie and roll into balls.
   • Dip the tops into the remaining crushed candy canes, pressing lightly so they adhere.
   • Place on prepared baking sheets, spacing about 5 cm apart.
9. Bake
   • Bake at 175°C for 9–12 minutes, until:
     • Edges are just set and lightly golden
     • Centers still look slightly soft and puffy
   • They will continue to set as they cool—don’t overbake.
10. Cool & Serve
    • Let cookies cool on the baking sheet for 5–8 minutes.
    • Transfer to a wire rack to cool completely.
    • Enjoy once set, or pack for gifting.

How to Store It

• Room Temperature:
  • Store cooled peppermint cookies in an airtight container for 4–5 days.
• To Keep Them Soft:
  • Place a piece of bread or a small tortilla in the container; replace it as it dries out.

Crushed candy cane bits may soften slightly over time, but still taste great.

Smart Ingredient Swaps

• All Peppermint, No White Chocolate:
  • Skip the white chocolate chips and just use crushed candy canes for classic peppermint cookies.
• Chocolate Peppermint Cookies:
  • Replace ¼ cup (30 g) flour with ¼ cup (25 g) unsweetened cocoa powder.
  • Use dark or semi-sweet chips instead of white chocolate.
• Gluten-Free Peppermint Cookies:
  • Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
• Stronger or Milder Peppermint:
  • For a strong peppermint punch, use 1½–2 tsp extract. For a subtle hint, stick to 1 tsp.

How to Serve It

Serve peppermint cookies:

• On Christmas cookie platters with:
  • Chocolate crinkle cookies
  • Gingerbread men
  • Sugar cookies and Mexican wedding cookies
• With:
  • Hot cocoa or peppermint hot chocolate
  • Coffee or peppermint mocha
  • A glass of cold milk

These are also great for:

• Cookie exchanges
• Holiday gift boxes or tins
• Winter bake sales

Seasonal Variations

• Candy Cane Kiss Peppermint Cookies:
  • Press a peppermint Hershey’s Kiss into the center of each cookie right after baking.
• Frosted Peppermint Cookies:
  • Top cooled cookies with a simple vanilla or cream cheese frosting and sprinkle with crushed candy canes.
• Valentine’s Peppermint Cookies:
  • Color the dough pale pink with gel food coloring and top with white chips and red/white sprinkles.
• Double Peppermint:
  • Stir in mini peppermint chips in addition to the extract and candy canes.

Tried & Tested Feedback

Bakers who make peppermint cookies like these often say:

• They’re a standout on holiday cookie trays—colorful and festive.
• The peppermint and white chocolate combo is a hit, even for people who don’t usually love mint.
• The dough is forgiving and easy for kids to help scoop and roll.

Freezer-Friendly Version

• Freeze Dough Balls:
  • Scoop and roll dough into balls (without candy cane topping).
  • Freeze on a tray until firm, then transfer to a freezer bag.
  • Bake from frozen at 175°C, adding 1–2 minutes, and dip the tops in crushed candy canes just before baking.
• Freeze Baked Cookies:
  • Cool completely, then freeze in a single layer.
  • Once frozen, stack with parchment between layers in an airtight container for up to 2 months.
  • Thaw at room temperature.

Frequently Asked Questions

Why did my peppermint cookies spread too much?

• Likely warm butter or under-chilled dough. Make sure butter is just softened, not melted, and chill the dough at least 30 minutes.

Can I use candy cane pieces inside the dough only?

• Yes, but they tend to melt more inside the cookie. Using some inside and some on top gives good flavor and a pretty look.

Can I use peppermint oil instead of extract?

• Peppermint oil is much stronger; start with just a drop or two and adjust very carefully.

Can I make the dough ahead of time?

• Yes. Chill dough up to 24 hours. If very firm, let sit at room temp 10–15 minutes before scooping.

Final Thoughts

Peppermint cookies bring instant holiday cheer: cool mint, buttery cookie crumb, and the crunch of candy cane pieces in every bite. With an easy dough and plenty of festive flair, they’re a perfect addition to your Christmas baking lineup.