How much peppermint extract should I use?

If you want a subtle minty flavor, stick with ½ teaspoon of real peppermint extract. For a bolder, more noticeable mint taste, go up to 1 teaspoon. Avoid imitation peppermint flavoring, which can taste harsh or artificial.

Can I use peppermint candies instead of candy canes?

Yes, you can! Peppermint starlight mints or similar hard candies work just as well as candy canes. Just make sure to crush them finely. The flavor and texture will be nearly identical, and they often melt more evenly.

Why did my cookies turn out flat or cakey?

Flat cookies may be the result of overly warm dough or too little flour. Chill your dough before baking and use a kitchen scale for accuracy. Cakey cookies often happen when you overmix or add too much flour. For best results, mix the dough just until ingredients combine.

What’s the secret to getting that pinkish hue in the cookie dough?

It comes down to the candy canes. Those with deeper red stripes will tint your dough pink naturally. If you're after a more vibrant pink color, add a tiny amount of red food coloring when mixing in the extracts.

Peppermint Cookies – Best Festive Recipe for Christmas 2025

Peppermint Cookies

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Soft and chewy peppermint cookies made with white chocolate chips and crushed candy canes. A festive treat perfect for holiday baking and cookie swaps.

Author: Catherine
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/3 cups (330g) all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup (226g) unsalted butter, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 1/3 cups (226g) white chocolate chips, plus more for tops if desired
1/2 cup (heaping, 103g) crushed peppermint candy canes (about 8 standard size)

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Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the bowl as needed.
Add the egg and egg yolk, then mix in vanilla and peppermint extracts. Mix until fully incorporated.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in white chocolate chips and crushed candy canes.
Scoop the dough (about 1.5 heaping Tbsp per cookie), shape into balls, and place on a parchment-lined tray.
Chill the dough balls for 20 minutes.
Place 12 cookies per sheet, spaced 2 inches apart. Bake for 12–14 minutes until puffed and slightly underbaked in the center.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optionally, press a few extra white chocolate chips into the tops while cookies are warm.

Notes

Use real peppermint extract for best flavor—avoid imitation.
Crush candy canes finely for even distribution.
To add a pink tint, mix in a small drop of red food coloring with the extracts.
Do not freeze the dough as the candy canes may melt and alter texture.
Baked cookies can be frozen for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 179
Sugar: 13g
Sodium: 49mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 2.4g
Trans Fat: 0.2g
Carbohydrates: 23g
Fiber: 0.3g
Protein: 2g
Cholesterol: 30mg

Find it online: https://recipeshots.com/peppermint-cookies-christmas-recipe/