Peppermint Candy Cane Crinkle Cookie Recipe

I’m deep into holiday baking right now. The fridge is full of butter, the pantry is stocked with chocolate chips, nuts and other baking essentials, and I’m making batches of cookies, bars and tarts to share. One new favourite this season is the Candy Cane Crinkle Cookie. I made these for the first time last year and they were so well loved that I had to bring them back again this year.

Candy cane flavor is a classic at Christmastime, and these cookies showcase peppermint in a chewy, buttery crinkle that’s perfect for gift boxes, cookie platters, or an after-dinner treat. They’re easy to make and produce 24 festive cookies with a lovely peppermint crunch from the crushed candy canes.

I like to offer a variety of colours and flavours on my holiday platter so guests can choose their favourites. The peppermint white-and-red flecks in these crinkle cookies add a festive contrast that pairs well with chocolate-dipped shortbread, spiced snickerdoodles, or oatmeal chocolate chip cookies. A balanced selection makes for an eye-catching presentation and offers something for every palate.

For the crushed candy canes, you can buy whole candy canes and crush them yourself using a rolling pin and a sealed bag, or you can purchase pre-crushed pieces from a bulk food store. Pre-crushed candy canes are convenient because you can buy exactly the amount you need without extra waste.

To make the dough, use an electric mixer—either a stand mixer or a hand mixer with a large bowl will work. Cream the softened butter with the sugar and egg until the mixture is light and smooth. Then gently blend in the dry ingredients and finish by folding in the crushed candy canes. Avoid overmixing once the candy canes are added so the texture stays tender and the peppermint pieces remain evenly distributed.

Form the dough into about 1-inch balls, then roll each ball lightly in icing sugar so the exterior receives a thin coating of powdered sugar. This creates the classic crinkle appearance as the cookies spread and crack during baking.

Arrange the sugared dough balls on a baking sheet lined with parchment paper, giving them space to spread. Bake at 375°F for 8–10 minutes until the edges are set and the tops show the characteristic crinkled cracks. Transfer the cookies to a wire rack to cool completely before storing them in an airtight container.

These crinkle cookies deliver classic peppermint candy cane flavor in a buttery, chewy cookie. Their festive appearance and nostalgic taste make them a seasonal favourite for gatherings, cookie swaps and homemade gifts. They keep well at room temperature for several days in an airtight container, or you can freeze them for longer storage.