Desserts
Betty Crocker's candy cane cookies bring holiday magic to your kitchen with their signature peppermint swirls and crunchy white chocolate chips. These cookies deliver that perfect balance of sweet and festive flavors that taste like Christmas in every bite.
I've perfected this recipe over years of baking, ensuring the peppermint extract infuses just right while maintaining a tender yet sturdy cookie texture.
The secret lies in using both white and dark peppermint extract for depth of flavor, combined with white chocolate chips that stay crispy even after baking.
This recipe requires just 15 minutes of prep time and 12 minutes in the oven at 350°F, making it perfect for holiday gatherings or last-minute treats. The dough comes together easily with simple ingredients, but the flavor is anything but ordinary.
What you'll end up with are cookies that look like little candy canes with their signature swirled pattern, yet still hold together beautifully. The white chocolate chips add delightful crunch, while the peppermint flavor infuses throughout without overpowering the sweetness.
These cookies stay fresh for days, making them ideal for holiday baking ahead.
Serve them plain for a classic treat or add a light dusting of powdered sugar for extra festive flair. The recipe scales perfectly for parties, and the leftovers disappear just as quickly as they're made. Here's how to create these holiday favorites in your own kitchen.
Ingredients for betty crocker candy cane cookie
Simple ingredients transform into festive cookies with that perfect candy cane magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even mixing |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| White Peppermint Extract 🍬 | ½ tsp | Not oil, pure extract |
| Dark Peppermint Extract 🍬 | ½ tsp | For depth of flavor |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Soda 🧂 | ½ tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| White Chocolate Chips 🍫 | 2 cups | High-quality, not baking chips |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
| Red Food Coloring Gel 🎨 | ½ tsp | For candy cane swirls |
| White Food Coloring Gel 🎨 | ½ tsp | For contrast swirls |
The peppermint extracts are where the holiday magic happens. Ghirardelli makes excellent extracts, but any high-quality brand works—just avoid the imitation stuff. For the white chocolate chips, Ghirardelli or Guittard are the gold standard; they melt beautifully and stay crisp. The butter should be cold when you mix it—this ensures those signature swirls hold their shape. If your kitchen runs warm, chill the dough for 30 minutes before shaping. The food coloring gels give the best color payoff without altering the texture—liquid dyes can make the dough sticky.
No white peppermint extract? Dark peppermint extract alone works, but the flavor will be less complex. Running out of white chocolate chips? Dark chocolate chips at 60% cacao add depth, though the color will differ. The food coloring gels can be swapped for natural beet powder or spirulina for a healthier option, though the colors will be more muted. For a gluten-free version, use a 1:1 gluten-free flour blend, but expect slightly denser cookies. The dough keeps well for 3 days in the fridge, so make a batch ahead for holiday parties.
These cookies stay fresh for 5-7 days in an airtight container at room temperature, though the white chocolate chips may soften slightly. For longer storage, freeze the dough balls before baking—cook straight from frozen, adding 1-2 minutes to the bake time. The baked cookies freeze beautifully for up to 3 months. To maintain that candy cane look, store them in a single layer with parchment between each batch. A light dusting of powdered sugar before serving adds that final festive touch.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires a bowl and a fork—no stand mixer, no food processor, just good old-fashioned creaming. The butter and sugars melt together so smoothly, you’ll forget how little effort it takes.
- Minty Magic: That candy cane extract (or crushed candy canes, if you’re feeling fancy) gives these cookies a bright, pepperminty kick that’s not too sweet. It’s like biting into holiday nostalgia in every bite—without the guilt of store-bought cookies.
- Holiday Any Time: Between us, I make these year-round—gift boxes for teachers, potlucks, or just because. The frosting (if you add it) keeps them looking festive, but the flavor stands alone. No one will question why you served them in July.
- Budget-Friendly Batch: Four simple ingredients stretch to dozens of cookies, and they freeze like a dream. I double the recipe, wrap them in parchment, and keep a stash for last-minute gatherings. No wasted dough, no last-minute grocery runs. Just pure, affordable holiday cheer.
Step-by-step instructions for betty Crocker candy cane cookies
Here's how to create these festive cookies with perfect peppermint swirls and crunchy white chocolate.
Cream Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter (cold and cubed), 1 cup granulated sugar, and 0.5 cup packed brown sugar. Using an electric mixer on medium speed, beat the mixture for 3-5 minutes until it becomes light and fluffy. You'll notice the butter pieces gradually disappear, and the mixture will turn pale in color. This creaming process incorporates air, which helps create the perfect texture for these cookies.
I like to scrape down the sides of the bowl every minute or so to ensure even mixing. The butter should be fully incorporated but not melted—this ensures the cookies stay tender rather than cakey. If the mixture feels too soft, chill it for 10 minutes before proceeding.
Mix in Eggs and Extracts
Add the 2 whole large eggs (room temperature) one at a time, mixing well after each addition. Then stir in the 1 teaspoon vanilla extract, 0.5 teaspoon white peppermint extract, and 0.5 teaspoon dark peppermint extract. Mix on low speed until fully combined—about 1 minute. The extracts will give these cookies their signature candy cane flavor, so don't skip this step.
Here's the thing—these extracts are potent, so start with the amounts listed and adjust to taste if needed. If you're using pure extracts, you'll notice a strong peppermint aroma. This is normal and will mellow as the cookies bake. The mixture should now be smooth and well blended, with no visible streaks of egg or extract.
Combine Dry Ingredients and Prepare Dough
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing—you should still see small flour streaks. Then fold in the 2 cups white chocolate chips using a spatula, ensuring even distribution throughout the dough.
Divide the dough in half. To one half, add 0.5 teaspoon red food coloring gel and mix until evenly distributed. To the other half, add 0.5 teaspoon white food coloring gel and mix similarly. This creates the classic candy cane color contrast. Wrap both dough portions in plastic wrap and refrigerate for at least 1 hour or up to 24 hours for best results.
Shape and Bake the Cookies
Preheat your oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll each portion into a 1-inch thick log on a piece of parchment paper. Twist the logs together like candy canes, then cut into 1-inch thick slices. Place the cookies 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft. They'll continue setting as they cool. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies should have a festive candy cane appearance with visible white chocolate chips throughout.
Dust with Powdered Sugar (Optional)
Once completely cooled, dust the cookies with 0.25 cup powdered sugar using a fine-mesh sieve. This adds a decorative touch and enhances the peppermint flavor. Store in an airtight container for up to 1 week or freeze for up to 3 months. These cookies are perfect for holiday gatherings and make wonderful gifts.
Each batch yields about 4 dozen cookies, making them ideal for sharing. The combination of peppermint extracts and white chocolate creates a festive flavor that's both classic and delightful. Enjoy these cookies with a glass of cold milk for the ultimate holiday treat!
Pro Tips For Making Betty Crocker Candy Cane Cookie
- Cream Butter Properly: Use a wooden spoon or your hands to beat the butter and sugars until it’s pale and fluffy—about 3-4 minutes. I used to rush this, and the cookies turned out dense and cakey. The butter needs to dissolve fully into the sugars for that perfect candy cane crunch and chew.
- Measure Brown Sugar Right: Pack the brown sugar firmly into the cup—no air gaps. I learned this the hard way when my cookies were under-sweetened and too dry. A quick tap on the counter after scooping makes all the difference.
- Chill Dough Fully: Spread the dough into a single layer on a tray and refrigerate for at least 2 hours. Skipping this step makes the cookies spread too much, turning them into thin, sad discs instead of thick, candy-striped cookies.
- Use Room-Temp Eggs: Let your eggs sit out for 30 minutes before mixing—they’ll blend smoother and won’t curdle the butter. Cold eggs make the dough lumpy, and nobody wants to fight that while rolling out candy cane shapes.
Best sauces and condiments for this dish
Peppermint Frosting
Elevate your candy cane cookies with a light peppermint buttercream frosting. Mix ½ cup unsalted butter (softened) with 2 cups powdered sugar, 2-3 tablespoons heavy cream, and ½ teaspoon white peppermint extract.
Whip until smooth, then spread between two layers of cookies or pipe decorative swirls on top. For extra sparkle, dust with edible silver glitter or crushed candy canes. 🎨
White Chocolate Ganache
Drizzle a white chocolate ganache over cooled cookies for a glossy finish. Heat 1 cup heavy cream until steaming, pour over 12 ounces white chocolate chips, and stir until silky smooth. Let cool slightly, then drizzle over cookies using a fork.
For added flair, sprinkle with crushed peppermint candies or red and white sprinkles. The ganache adds a luxurious touch without overpowering the peppermint flavor. ✨
Chocolate-Dipped Edges
For a decadent twist, dip the edges of cooled cookies in melted white chocolate. Use a fork to create a candy cane pattern along the edges. Let harden on parchment-lined trays.
This technique adds texture and a professional-looking finish. For contrast, use dark chocolate (60% cacao) instead of white. Store in an airtight container to maintain crispness. 🍫
Cream Cheese Glaze
A cream cheese glaze adds tangy balance to the sweetness. Beat 4 ounces cream cheese (softened) with 1 cup powdered sugar and 1-2 tablespoons milk until smooth. Drizzle over cookies and let set.
For extra festivity, add ½ teaspoon red food coloring gel to half the glaze and swirl before drizzling. This glaze pairs perfectly with the peppermint flavor. 💫
Caramel Drizzle
Add a salted caramel drizzle to contrast the peppermint’s coolness. Heat 1 cup granulated sugar with ¼ cup heavy cream until golden, then whisk in 2 tablespoons butter and a pinch of salt.
Drizzle over cookies and sprinkle with flaky sea salt. The caramel’s warmth complements the minty notes beautifully. 🔥
Nutrition facts
Frequently asked questions
Can I make these cookies without food coloring?
Skip the gel food coloring and create natural candy cane swirls by dividing the dough and adding 1 teaspoon beet powder (for pink) to one half and 1 teaspoon spirulina powder (for greenish tint) to the other. The colors will be more subtle but still create a festive contrast. For a simpler approach, just use white and red sprinkles on top after baking.
Why does my dough look too soft to handle?
If your dough feels too sticky, it's likely because the butter melted during mixing or your kitchen is warm. Chill the dough for 30-60 minutes before shaping to firm it up. For extra insurance, use 1 extra tablespoon of flour when combining dry ingredients. The dough should hold its shape when pressed gently but still be pliable.
How do I prevent the white chocolate chips from melting completely?
Bake the cookies for the full 10-12 minutes at 350°F—they'll look slightly underdone at first but set as they cool. Use high-quality white chocolate chips that contain less cocoa butter, which melts faster. Spread cookies 2 inches apart on the baking sheet for even heat distribution. For extra crunch, bake on the middle rack where heat is most consistent.
Can I make these cookies gluten-free?
Yes, but expect slightly denser cookies. Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill). Add ½ teaspoon xanthan gum if your blend doesn't contain it. Chill the dough longer (1 hour) since gluten-free dough spreads more. The peppermint flavor will still shine through!
What's the best way to store leftovers?
Store cookies in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze dough balls before baking—add 1-2 extra minutes to bake time from frozen. To maintain freshness, place parchment paper between layers. Avoid stacking directly to prevent squishing the candy cane shapes.