Betty Crocker Candy Cane Cookies Recipe: Festive Peppermint Swirls With Crunchy Topping

This Betty Crocker candy cane cookie recipe delivers the perfect balance of festive peppermint flavor and nostalgic holiday charm—just like the ones you loved as a child.

The secret lies in swirling crushed candy canes into the dough for bursts of crunch and minty sweetness, then finishing with a sprinkle of crushed candy canes on top for that signature holiday look.

I've tested this recipe for years, and it consistently delivers cookies that are tender yet sturdy enough to hold their shape, with a subtle peppermint kick that makes them irresistible.

The beauty of these cookies is their simplicity—just a handful of ingredients come together to create something that tastes like a bakery treat. You'll need all-purpose flour, butter, sugar, eggs, and of course, candy canes for both the swirl and the topping.

The dough is rolled, cut into classic cookie shapes, and baked until golden, with just enough time for the candy cane pieces to soften slightly while keeping their crunch. The result is a cookie that's festive enough for holiday gatherings but easy enough for a weeknight treat.

What makes these cookies truly special is that first bite—the moment when the warm, buttery cookie releases its peppermint aroma and the crunchy candy cane pieces melt slightly in your mouth. The flavor is bright and festive, with just the right amount of sweetness balanced by the cool, refreshing peppermint.

These cookies are perfect for holiday cookie platters, gift-giving, or simply enjoying with a glass of milk during the colder months.

For an extra touch of holiday cheer, you can decorate the cooled cookies with a simple white or red icing drizzle, or even dust them with powdered sugar for a snowy effect.

The recipe yields about 3 dozen cookies, so you'll have plenty to share—or keep for yourself. Let's get baking!

Ingredients for betty crocker candy cane cookie

Just twelve ingredients for the perfect holiday treat—nostalgic, festive, and easy to share.

The candy canes are the star, so grab a full-size package—the extra helps with both the dough swirl and the topping. Candy cane season starts in September at most grocery stores, but if you're early, check the baking aisle or holiday section. Look for candy canes with a vibrant red-and-white stripe—they crush better and have more flavor. I always buy the biggest bag I can find (usually 12-15 candy canes) because crushing them yourself gives the freshest crunch. If you're short on time, pre-crush them in a plastic bag with a rolling pin—easy and no mess. And trust me, don't skip the crushed candy canes on top—that's what makes these cookies look (and taste) like the real deal.

No candy canes? Crushed peppermint candies or even red and white sprinkles can mimic the look (though the flavor won't be the same). Running low on brown sugar? Substitute granulated sugar at the same amount, but the cookies will be slightly less tender. The butter needs to be cold—if it's too soft, chill it for 30 minutes before mixing. For the icing (if using), gel food coloring is better than liquid—it won't thin out your icing. And if you're feeling fancy, add a pinch of mint extract to the icing for extra peppermint punch. The dough can be chilled for up to 24 hours if you want to prep ahead—just let it sit at room temp for 15 minutes before rolling.

These cookies keep for 5 days in an airtight container, but honestly? They'll disappear faster than that. For gift-giving, wrap them in clear cellophane bags tied with red ribbon—looks festive and keeps them fresh. The dough can be frozen for up to 3 months—just shape and bake straight from frozen, adding 2-3 minutes to the cook time. And if you're making them for a crowd, double the recipe—they're that good. Pro tip: Use a cookie scoop for even-sized cookies, and let them cool on the baking sheet for 2 minutes before transferring to racks. That way, the candy cane pieces stay put.

Step-by-step instructions for festive peppermint swirl cookies

Here's how to create these iconic candy cane cookies with perfect swirls and crunchy candy cane bits.

In a large mixing bowl, combine the 1 cup unsalted butter with both the 0.75 cup granulated sugar and 0.75 cup packed brown sugar. Using an electric mixer on medium speed, beat the mixture for about 3-4 minutes until it becomes light and fluffy. You'll notice the color lighten and nearly double in volume—this is crucial for achieving that perfect texture.

I like to scrape down the sides of the bowl every minute or so to ensure everything gets evenly incorporated. This step is all about aerating the butter so your cookies turn out tender rather than dense. If your butter is too soft, chill the bowl for 10 minutes before proceeding—room temperature butter works best here.

With the mixer still running on medium speed, add the 2 whole large eggs one at a time, mixing well after each addition. After the eggs are fully incorporated, add the 1 tablespoon pure vanilla extract and mix for another 30 seconds until completely combined.

Here's the thing—this is where the magic starts. The eggs bind everything together while the vanilla adds that classic holiday aroma. If you notice the mixture looking slightly curdled, don't worry. Once you add the dry ingredients, it will smooth out perfectly. The mixture should be thick but still pourable at this stage.

In a separate bowl, whisk together the 3.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—you should still see some flour streaks when you lift the mixer paddle.

Now for the fun part: crush the 1 package candy canes into small pieces. I like to use a rolling pin to break them into bite-sized chunks. Fold about half of these crushed candy cane pieces into the dough using a silicone spatula. Save the remaining pieces for the topping later. The dough will look speckled with white and red—this is exactly what we want for those festive swirls.

Divide the dough into two equal portions and flatten each into a ½-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This chilling step is absolutely essential—it prevents the cookies from spreading too much in the oven and helps develop those beautiful swirls when we roll them out later.

While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The longer you chill the dough, the better the flavor will develop, so don't rush this step. If you're in a hurry, you can chill the dough in the freezer for 30 minutes instead.

Once the dough is properly chilled, remove one disk at a time and roll it out on a lightly floured surface to about ¼-inch thickness. Using a 2-inch round cookie cutter, cut out circles and place them on the prepared baking sheets, spacing them about 1 inch apart. Sprinkle the remaining crushed candy cane pieces on top of each cookie.

Bake for 10-12 minutes until the edges are just beginning to turn golden brown. The centers should still look slightly soft—they'll firm up as they cool. I recommend rotating the baking sheets halfway through for even baking. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For that extra special touch, you can make a simple icing by mixing together the 0.5 cup powdered sugar, 0.25 cup heavy cream, and 0.25 teaspoon red food coloring until smooth. Drizzle this icing over the cooled cookies just before serving. The contrast of the white icing against the peppermint-colored cookies makes them look even more festive.

These cookies are best enjoyed fresh from the oven, but they'll keep in an airtight container for up to 5 days at room temperature. The candy cane pieces will soften slightly over time, but the flavor remains delightfully festive. Store any extra cookies in the freezer for up to 3 months—just thaw at room temperature before serving.

Flavor customization for this dish

Peppermint Intensity

Adjust the candy cane flavor to your taste by controlling how much you crush into the dough. For a subtle hint of peppermint, use just ½ package of crushed candy canes in the dough and save the rest for topping.

For bold flavor, fold in 1 full package and add an extra ½ teaspoon peppermint extract to the wet ingredients. I’ve found that 2 extra candy canes crushed into the dough gives the perfect balance of festive taste without overpowering the buttery base. 🌶️

White Chocolate Twist

Swap out half the crushed candy canes for white chocolate chips to create a creamy contrast. Fold ½ cup white chocolate chips into the dough alongside the candy canes, then top with extra candy cane pieces.

The white chocolate melts beautifully while baking, creating pockets of smooth sweetness that complement the peppermint crunch. Use high-quality white chocolate like Ghirardelli for the best flavor. 🍫

Spiced Holiday Version

Add warmth with ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg to the dry ingredients for a spiced holiday twist. These spices pair beautifully with peppermint, creating a cozy contrast. For extra depth, fold in ½ cup chopped crystallized ginger along with the candy canes.

The ginger adds a subtle kick that balances the sweetness and makes these cookies feel even more festive. ❄️

Chocolate-Dipped Decadence

Take these cookies to the next level by dipping half in melted dark chocolate (use 60-70% cacao for balance). Let the chocolate set on parchment paper before adding the crushed candy cane topping.

The chocolate adds a rich contrast to the peppermint, while the candy cane pieces stay crunchy on top. For a milky touch, mix 1 tablespoon heavy cream into the melted chocolate before dipping. 🍫

Caramel-Peppermint Fusion

Drizzle cooled cookies with warm salted caramel sauce (simmer ½ cup granulated sugar with 2 tablespoons heavy cream and 1 tablespoon butter until golden). Let the caramel cool slightly before drizzling over the cookies, then sprinkle with extra crushed candy canes.

The salty-sweet caramel pairs perfectly with the cool peppermint, creating a flavor explosion in every bite. Use a piping bag for neat drizzles. 🍯

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like King Arthur Measure for Measure). Add ½ teaspoon xanthan gum to help bind the dough. Reduce the crushed candy canes in the dough to ½ package to avoid overpowering the texture.

These cookies will be slightly denser but still packed with festive flavor. Store in an airtight container to maintain freshness. 🌾

Frequently asked questions