I enjoy making these cookies because they come together quickly and always feel special. The dough is soft and buttery, the peppermint adds a fresh crunch, and the simple icing gives each cookie a sweet, glossy finish. I also love how kid-friendly and gift-worthy they are—perfect for cookie exchanges, parties, or cozy winter baking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup butter, softened ¾ cup white sugar 1 large egg, beaten 3 cups all-purpose flour ¼ teaspoon salt ½ cup crushed peppermint candy canes
Icing: ¾ cup confectioners’ sugar 5 teaspoons warm water 2 tablespoons crushed peppermint candy canes, or to taste (Optional)
Directions
I begin by preheating the oven to 350°F (175°C). I lightly grease baking sheets or line them with parchment paper.
I beat the softened butter and white sugar together in a large bowl until the mixture becomes light and fluffy.
I beat in the egg until it’s fully incorporated and smooth.
I mix in the flour and salt until a soft dough forms, then I fold in the crushed peppermint candy canes.
I roll the dough into walnut-sized balls and place them about 1 inch apart on the prepared baking sheets.
I bake the cookies for 8–10 minutes, or until the edges turn a light golden color. I let them cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
While the cookies cool, I prepare the icing by whisking the confectioners’ sugar and warm water together in a small bowl until smooth.
I dip the tops of the cooled cookies into the icing, then sprinkle them with additional crushed candy canes. I let the icing set for at least 5 minutes before serving.
Servings and Timing
This recipe makes 36 cookies. Prep time: 15 minutes Cook time: 10 minutes Additional time: 15 minutes Total time: 40 minutes
Variations
I leave out the candy cane pieces inside the dough when I want a smoother texture but still enjoy peppermint flavor.
I add a drop of peppermint extract to the icing for extra mintiness.
I mix in white chocolate chips for a creamy, festive twist.
I tint the icing lightly pink for added holiday color.
I roll the dough balls in granulated sugar before baking for a subtle sparkle and crunch.
Storage/Reheating
I store the finished cookies in an airtight container at room temperature for up to one week, placing wax paper between layers to prevent sticking. If I want to freeze them, I freeze the un-iced cookies first on a tray, then transfer them to a freezer-safe container for up to three months. When ready to serve, I thaw them in the refrigerator and add the icing and toppings.
FAQs
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours before baking.
Can I freeze the cookies after icing them?
I prefer freezing them without icing, as the icing can become sticky after thawing.
How fine should I crush the candy canes?
I crush them into small bits, not powder, so they add texture without being too sharp.
Why did my cookies spread too much?
I chill the dough for 20–30 minutes if it feels too soft before rolling.
Can I use peppermint extract instead of candy canes?
Yes, I can add a small amount to the dough or icing, but I still like including some crushed candy for texture.
Can I use margarine instead of butter?
I can, but butter gives the cookies their best flavor and structure.
How do I keep the candy cane topping from melting?
I wait until the cookies are fully cool before icing and topping them.
Can I make these cookies gluten-free?
Yes, I replace the flour with a 1:1 gluten-free baking blend.
Can I color the icing?
Yes, a tiny drop of red food coloring makes a lovely pink glaze.
What can I serve with these cookies?
I like pairing them with hot chocolate, peppermint tea, or a warm mug of coffee.
Conclusion
I love how these peppermint holiday cookies bring all the charm and cheer of the season into every bite. They’re quick to prepare, fun to decorate, and perfect for gifting or enjoying fresh from the cooling rack. They always bring a bright, minty sparkle to my holiday baking.
Festive, buttery holiday cookies filled with crushed candy canes and topped with a sweet peppermint icing. Simple to make, kid-friendly, and perfect for gifting or winter celebrations.
Ingredients
1 cup butter, softened
3/4 cup white sugar
1 large egg, beaten
3 cups all-purpose flour
1/4 tsp salt
1/2 cup crushed peppermint candy canes
Icing:
3/4 cup confectioners’ sugar
5 tsp warm water
2 Tbsp crushed peppermint candy canes (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease baking sheets or line with parchment paper.
Beat butter and white sugar together until light and fluffy.
Beat in the egg until smooth and fully incorporated.
Mix in the flour and salt until a soft dough forms, then fold in the crushed peppermint candy canes.
Roll dough into walnut-sized balls and place 1 inch apart on baking sheets.
Bake for 8–10 minutes, or until edges are lightly golden. Cool briefly on the sheet, then transfer to a wire rack.
Whisk confectioners’ sugar and warm water together to make the icing.
Dip cooled cookies into the icing and sprinkle with additional crushed candy canes. Let icing set for at least 5 minutes before serving.
Notes
Omit candy cane pieces in the dough for a smoother texture.
Add peppermint extract to the icing for stronger mint flavor.
Mix in white chocolate chips for a festive twist.
Tint icing light pink for holiday color.
Roll dough balls in granulated sugar for extra sparkle.
