Mint Candy Cane Christmas Cookies

What kind of recipe is it?

Mint Candy Cane Christmas Cookies are a delightful holiday treat that beautifully combines the flavors of peppermint and vanilla in a soft, chewy cookie.

Adorned with crushed candy canes, these festive cookies add a pop of color and a crunchy texture that makes them visually appealing and deliciously unique.

Perfect for holiday gatherings, cookie exchanges, or simply to brighten up your own festive celebrations, these cookies are aimed at anyone looking to spread seasonal cheer through homemade goodies.

Plus, their inviting aroma will surely infuse warmth into any kitchen!

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ¾ cups (340 grams)
Baking soda	1 teaspoon
Salt	½ teaspoon
Unsalted butter	1 cup (226 grams), softened
Granulated sugar	1 cup (200 grams)
Brown sugar	½ cup (100 grams), packed
Large eggs	2
Vanilla extract	1 teaspoon
Peppermint extract	½ teaspoon
Crushed candy canes	1 cup (about 50 grams)
Optional: extra candy canes	for garnish (as needed)

Note:

Make sure to crush the candy canes into small pieces for easy incorporation into the cookies and for topping.
Consider adjusting the peppermint extract to taste, depending on preference for mint intensity.

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Cooking Steps

Preheat the oven to 175 °C (350 °F) and position the oven rack in the center to guarantee even baking.
Line two baking sheets (approximately 40 cm x 30 cm / 16 in x 12 in) with parchment paper or silicone baking mats to prevent sticking.
In a large mixing bowl, sift together 2 ¾ cups (340 grams) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt; set aside for later.
In another large bowl, beat together 1 cup (226 grams) softened unsalted butter, 1 cup (200 grams) granulated sugar, and ½ cup (100 grams) packed brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3–4 minutes.
Add 2 large eggs, one at a time, mixing well after each addition, then incorporate 1 teaspoon vanilla extract and ½ teaspoon peppermint extract until fully combined.
Gradually blend the dry flour mixture into the wet ingredients on low speed until just combined to avoid overmixing; the dough should be soft and slightly sticky.
Fold in 1 cup (about 50 grams) crushed candy canes gently with a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 5 cm (2 in) of space between each cookie for spreading.
Optional: For garnish, press additional crushed candy canes onto the tops of each cookie portion.
Bake in the preheated oven for 10–12 minutes or until the edges are lightly golden and the centers appear set but soft. The cookies will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely, ideally at room temperature (approximately 20 °C / 68 °F).
Store cooled cookies in an airtight container at room temperature for up to one week.

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Variations

Gluten-Free Mint Cookies: Substitute 2 ¾ cups (340 grams) all-purpose flour with a gluten-free all-purpose flour blend for a gluten-free option.
Vegan Candy Cane Cookies: Replace 1 cup (226 grams) unsalted butter with 1 cup (240 ml) melted coconut oil and use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water for each egg) instead of the regular eggs.
Chocolate Mint Cookies: Add ½ cup (50 grams) unsweetened cocoa powder to the dry ingredients and reduce the flour to 2 ¼ cups (280 grams) for a rich chocolate twist.
Paleo-Friendly Cookies: Use 1 cup (240 ml) almond butter instead of butter, and swap the flour with 2 cups (200 grams) almond flour, ensuring all other ingredients adhere to paleo guidelines.

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Tips on plating and presentation

While you might be tempted to simply stack your Mint Candy Cane Christmas Cookies on a plate, taking the time to elevate their presentation can truly impress your guests.

I like to arrange them in a circle with a festive garnish, such as a sprinkle of powdered sugar or mini candy canes.

Adding a seasonal napkin underneath creates a cheerful touch, making everything feel extra special.

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What other dishes can I pair it with?

After you’ve beautifully arranged your Mint Candy Cane Christmas Cookies, consider what other dishes can complement their festive flair.

I love pairing them with a rich chocolate tart or a creamy peppermint bark dessert.

A selection of holiday chevre and fruit also balances the sweetness, while a classic gingerbread cake adds a warm spice contrast.

These combinations elevate your holiday spread beautifully!

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What drinks can I pair it with?

To truly enhance the festive spirit of your Mint Candy Cane Christmas Cookies, I recommend pairing them with a warm peppermint hot chocolate.

It’s rich and creamy, complementing the minty flavor perfectly. Alternatively, you can enjoy them with a classic eggnog for a delightful holiday twist.

For something lighter, try a simple cranberry juice or sparkling water with mint. Each sip makes the treat even more enjoyable!

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Frequently Asked Questions

Can I Use a Sugar Substitute for This Recipe?

Yes, I’ve successfully used sugar substitutes in my recipes before. Just keep in mind that some substitutes might change the texture or sweetness level, so I always adjust other ingredients accordingly to maintain balance.

How Should I Store Leftover Cookies?

I store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze them in a freezer bag, separating layers with parchment paper to keep them fresh.

Are These Cookies Suitable for Freezing?

Yes, these cookies are suitable for freezing! I usually wrap them tightly in plastic wrap and store them in an airtight container. When I’m ready to enjoy, I let them thaw at room temperature.

How Long Do These Cookies Stay Fresh?

These cookies stay fresh for about a week when stored in an airtight container. I’ve found that they taste best within the first few days, but they’re still delicious afterward! Enjoy them while they’re fresh!

Can I Make These Cookies Gluten-Free?

Yes, you can definitely make these cookies gluten-free! I usually substitute regular flour with a gluten-free blend, and it works just as well. Give it a try, and you’ll love the results!