I still remember the first time I made Candy Cane Cookies—it was a last-minute idea while juggling school pick-ups and snack demands. I was scrolling through some holiday cookie recipes when I stumbled upon this peppermint sugar cookies recipe shaped like candy canes. Intrigued, I thought, why not try making festive Christmas cookies that my kids would enjoy and also support their nutrition? The surprise was in how these Candy Cane Cookies weren’t just sweet treats; they brought a peppermint-flavored boost that felt like a little wellness win amid the holiday chaos.
What stood out to me was these Candy Cane Cookies fit perfectly into our family’s wellness goals. They combined that beloved holiday charm with simple ingredients that gave my kids something wholesome without the sugar crash. Plus, they were quick enough for my busy kitchen rhythm. I learned how using a few nutrient-smart swaps made these candy cane shaped cookies feel like a calm moment in our nourishing chaos.
If you’re a fellow busy mom looking for festive yet nutritious peppermint sugar cookies that won’t overwhelm your day, stick around. I’ll share how this recipe supports family nutrition while keeping things joyful and simple. These Candy Cane Cookies have found a sweet spot in my kitchen and maybe, just maybe, they’ll be a holiday staple in yours too! For more holiday cookie ideas, I love checking out Peppermint Candy Cane Cookies – Lord Byron’s Kitchen to inspire variations.
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour (If you’re looking to add more fiber, try swapping half for whole wheat flour. It adds nutrition without changing the classic Candy Cane Cookies texture.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened (Butter helps give nice softness and flavor. For a lighter option, you can use coconut oil, which adds healthy fats and a subtle hint of sweetness.)
- 1 1/2 cups granulated sugar (To cut down on sugar, I sometimes replace half with coconut sugar. It’s less processed and adds subtle nutrients.)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (This gives your Candy Cane Cookies their signature peppermint flavor! You can find this in the baking aisle of most grocery stores.)
- Red food coloring (If you prefer natural, beet juice or pomegranate juice works as a kid-friendly, colorful alternative.)
- Optional: crushed peppermint candies or sugar sprinkles (For extra festive flair and crunch!)
No worries if you don’t have all the fancy baking stuff. This Candy Cane Cookies recipe thrives on simple pantry staples. You can get most ingredients from your regular grocery store. My family gets a boost of nutrition when I add a teaspoon of ground flaxseed to the dough—it’s a sneaky way to sneak in omega-3s and fiber without changing the taste.
A little budget hack: buy peppermint extract after Christmas when it often goes on sale. That way, you’re stocked up for next year and ready to whip up these peppermint sugar cookies whenever the mood strikes. Also, you can save time by prepping crushed peppermint candies ahead of time and keeping them in a sealed container for months—perfect for busy weeks when you need that festive cheer fast.
Let’s Make it Happen!
- Preheat your oven to 375°F and line your baking sheets with parchment paper—this keeps clean-up simple, which is a lifesaver on busy evenings.
- Mix your flour, baking soda, and baking powder in a small bowl. This dry mix is the base for your Candy Cane Cookies and balances the dough perfectly with a little lift.
- In a larger bowl, cream the softened butter and sugar together until fluffy. This is where the magic begins. I use a hand mixer, but if you’re multitasking, a whisk and a bit of elbow grease work too.
- Add the egg, vanilla, and peppermint extract to the butter-sugar mix. Peppermint is the star flavor, so make sure you don’t skip it! If your family is sensitive to strong flavors, start with less and adjust to taste.
- Gradually blend in the flour mixture until you have a soft dough. If the dough feels sticky, pop it in the fridge for 20 minutes to firm up—it’s easier for shaping candy cane shaped cookies this way.
- Separate the dough into two equal parts. Add red food coloring to one half and knead until evenly colored. This red dough paired with the plain dough makes the classic candy cane stripes.
- Roll out both dough portions into ropes and press them together gently. Twist the ropes to create your candy cane shape. Don’t worry if your shapes aren’t perfect—the kids love to help and their creative twists always win in our home!
- Place them on your prepared baking sheet. If you want, sprinkle some crushed peppermint candies on top for an extra festive touch.
- Bake for 8-10 minutes or until edges are just beginning to brown. Your kitchen should smell like peppermint-flavored treats by now—one of my favorite signals that Christmas is near!
- Let your Candy Cane Cookies cool on a wire rack. While they cool, perfect time to prep tomorrow’s lunch or squeeze in a quick coffee break!
I’ve learned not to stress about perfectly uniform cookies. What matters is the wholesome joy these peppermint sugar cookies bring to my family’s table. For extra inspiration, here’s a Candy Cane Cookies adaptation I found helpful that helped me nudge my recipe closer to my family’s taste.
How We Love to Eat This!
My kids adore these Candy Cane Cookies with a glass of warm milk or a peppermint tea when the holiday buzz settles down. I often pair them with fruit slices or a side of nuts for some extra protein and fiber—that combo helps keep hunger at bay longer.
These festive Christmas cookies are perfect for school holiday parties, after-dinner treats, or as a homemade gift from the kids’ baking time. Presentation tip: arrange your candy cane shaped cookies on a festive plate with some sprigs of fresh rosemary or holly for an inviting table.
Leftovers? Oh yes, they’re usually in short supply. But if I manage to save a few, I store them in an airtight container layered between parchment paper. The texture stays great for days, making them ideal for quick snacks when life gets hectic.
I’ve experimented with seasonal twists, like adding a sprinkle of cinnamon to the dough or using white chocolate chips instead of candies for less sugar. Friends have often said they can’t believe these sugar cookies are actually wholesome peppermint flavored treats. It feels good knowing we can share festive joy that supports our family’s nutrition. And if your family loves this, they’ll probably flip for these zucchini chocolate chip cookies too—super sneaky nutrition in every bite.
FAQs: Your Questions Answered
Absolutely! While they’re still a treat, these Candy Cane Cookies include wholesome ingredients and peppermint extract that feels soothing during cold seasons. Plus, adding flaxseed or swapping white flour partly for whole wheat boosts fiber and healthy fats.
Try letting them help shape the candy cane shaped cookies. Kids eat with their eyes and hands, and involvement often makes them excited to try. Also, you can omit the peppermint extract—sometimes a milder vanilla-flavored cookie is the gateway.
Definitely. These cookies freeze well either baked or as dough. Roll and twist the dough, freeze on a tray, then bag once firm. Bake from frozen adding a couple extra minutes. For baked cookies, freeze in airtight containers and thaw on the counter for 15 minutes when needed.
You can adapt this Candy Cane Cookies for several diets easily. Use gluten-free flour blends for celiac needs, dairy-free butter alternatives, and natural food coloring without additives.
If stored airtight at room temperature, they stay soft and tasty up to a week. Refrigerate for two weeks or freeze for up to 3 months.
Yes! I’ve tried almond or orange extracts with lovely results. For a different twist, check out variations in this Candy Cane Cookies recipe collection.
Try cutting sugar by 25% and adding natural vanilla to keep the flavor balanced. Using coconut sugar instead of granulated sugar also lowers impact and adds a depth of flavor.
If you loved these, for more seasonal nutrition wins check out my Candy Corn Poke Cake and Halloween Crinkle Cookies for family-friendly festive treats.
Final Thoughts:
This Candy Cane Cookies recipe is a true reflection of my family’s nutrition goals—simple, festive, and nourishing. My Candy Cane Cookies Nutrition Hacks include adding flaxseed for fiber and omega-3s, swapping half the flour for whole wheat to boost nutrients, and cutting sugar slightly without losing flavor.
My kids love the classic peppermint candy cane shaped cookies version, while my husband prefers the white chocolate chip twist, and I am all about sneaking in extra fiber. Remember, the best Candy Cane Cookies is the one that fits your family’s taste and wellness journey.
Try making these peppermint sugar cookies your own, add your favourite mix-ins, or tweak the sweetness. I hope these festive Christmas cookies bring you and your family a little joy and a lot of good nutrition during the holidays.
If you want more wholesome, busy mom-friendly treats, pop over to Peppermint Candy Cane Cookies – Lord Byron’s Kitchen or my go-to Candy Cane Cookies Recipe for varied takes. Here’s to simple nutrition and joyful kitchen moments with your loved ones!
Candy Cane Cookies
Delight in festive Candy Cane Cookies featuring a minty twist and a crisp, buttery texture perfect for holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 tablespoons crushed candy canes
- Red and white food coloring (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract.
- Gradually blend in the dry ingredients until just combined.
- Divide dough into two portions. Leave one portion plain; tint the other with a few drops of red food coloring and mix well.
- Roll out each portion into long ropes about ½ inch thick.
- Twist a red and a white rope together to mimic the classic candy cane look and cut into 2-inch pieces.
- Place cookies on the prepared baking sheets and gently press crushed candy canes on top.
- Bake for 8-10 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra festive flair, drizzle melted white chocolate over cooled cookies or sprinkle additional crushed candy canes before serving.