Chewy Peppermint Crinkle Cookies + Video

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This chewy sugar cookie recipe creates soft, crinkle cookies with crunchy bits of candy cane. Make a batch for your holiday celebration!

sugar crinkle cookies on Christmas plate with candy cane

Recipes like Chewy Sugar Crinkle Cookies

Get in the holiday spirit by making a batch of peppermint cookies with candy canes! They are crisp on the outside, chewy on the inside, and bursting with minty flavor.

If you aren’t a fan of peppermint, try my Death by Chocolate Cookies instead. They’re made with four different types of chocolate chips and are perfectly rich and gooey.

Caramel Butterscotch Cookies are a lighter option that’s still bursting with plenty of sweet flavor.

Or, make these Peanut Blossom Cookies with just four ingredients! They’re a holiday staple and incredibly easy to make too.

ingredients in bowls on table

Notes and Substitutions

  • Candy Canes – Feel free to substitute another type of peppermint candy, or even another flavor! Whatever you use, you’ll need just under a cup of crushed candies. The size of the candy canes really doesn’t matter either. Although, using miniature canes allows you to place whole ones on top of each cookie if you’d like.
  • Butter – Most baking recipes call for unsalted butter so you have more control over the salt content. If salted butter is all you have on hand, just omit the additional salt.
  • Eggs – Be sure to pull these out of the refrigerator, along with the butter, at least 30 minutes before starting the recipe. Room temperature ingredients result in fluffier cookies. Plus, the eggs will be easier to incorporate.

RECIPE VIDEO

Watch the video to see how easy it is to make peppermint crinkle cookies!

cookie dough with candy cane chunks on top


Need to soften your butter quickly?

Some people like to use a microwave to soften butter, but that can cause it to melt, which will lead to greasy cookies.

Instead, rinse a tall glass with very hot tap water for a minute or two. Then, place the unwrapped butter underneath the warm glass while you measure out the other ingredients for the recipe.

By the time you’re finished doing that, the butter should be nice and soft!

sugar cookie dough with candy cane bits mixed in

Recipe Notes and Tips

  • Tip for Easier Scooping

While there’s nothing wrong with using a spoon, cookie scoops keep your fingers clean and guarantee perfectly round treats.

I like to use a small scoop for this recipe, but feel free to use a larger one if you’d like!

  • Don’t bake them too long.

The trick to tender cookies is to pull them from the oven when they are just slightly underbaked.

This is because the heat from the baking sheets will continue to bake the centers. After they have been on the pan for a minute or two, then you can transfer them to wire racks to finish cooling.

  • How to Crush Hard Candies

A less messy way to crush candy canes is to unwrap them and toss them in a blender or food processor. Pulse them until they are the size you want.

ball of sugar crinkle cookie dough

This is also a great way to make “candy cane sugar” to sprinkle into hot cocoa or coffee! Just continue to pulse until they are almost ground into a powder form.

sugar crinkle cookie dough balls arranged on parchment paper

FAQ – Common Recipe Questions

Do these need to be refrigerated?

Refrigeration is not necessary! Cookies with candy canes will stay fresh at room temperature for up to a week. Just keep them in a sealed container or storage bag.

This means you can make them ahead of time to have on hand for holiday treats. Or, package them up to send to loved ones!

chewy sugar crinkle cookies on drying rack

Enjoy!

With love from our simple kitchen to yours. 

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chewy sugar crinkle cookies on Christmas napkin


candy cane crinkle cookies on a festive plate

Chewy Crinkle Cookies with Candy Canes + Video

Donna Elick
This chewy sugar cookie recipe creates soft, crinkle cookies with crunchy bits of candy cane. Make a batch for your holiday celebration!
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Method Oven
Servings 7 Dozen 1 Tablespoon Cookies

Ingredients
 

  • 10 candy canes, unwrapped
  • 2 cups granulated sugar
  • 1 cups unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 1/4 cups all purpose flour
  • 1/2 cup powdered sugar

Instructions
 

  • Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
  • Double bag 2 resealable 1 gallon plastic bags. Place candy canes inside and seal. Crush candy canes with a rolling pin until pieces are smaller than a pea. Set aside.
  • In the bowl of a stand mixer or an electric mixer combine sugar and butter, cream until light and fluffy, approximately 3-5 minutes. Add in vanilla extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary. Add crushed candy canes (powder and all).
  • Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
  • Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
  • Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 798cal | Carbohydrates: 130g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 298mg | Sugar: 81g | Fiber: 2g | Calcium: 41mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
chewy sugar crinkle cookies

Originally published December 2012, updated and republished December 2020

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27 Comments

  1. Oh, girlfriend, these cookies are so simple yet look SO very delicious and festive for the holidays!! I LOVE them!! Thanks for bringing them to the party!!

  2. Just tried these and they have the perfect sugar cookie flavor with a slight hint of peppermint. I used mini candy canes (easy to unwrap by holding a few packages over a bowl and cutting off the ends of the wrappers AND they are thinner and easier to crush). I used a hammer to crush them the first time, but realized the food processor was easier on my forearm! I flattened them slightly before baking, which resulted in much thinner cookies (which is fine they are still chewy in the middle). Next time I'll bake the balls. Great recipe, Donna!

    http://abbyslabnotes.blogspot.com

  3. These were a hit with my family for Christmas! The sugar cookie and peppermint taste is so yummy, even on the ones I baked a little too long. While making them I wish they would've spread out more. They stayed fairly small and thick, even the batch that I pressed down slightly. I wanted them to look more like your photo! Any idea why that would be?

  4. These were a hit with my family for Christmas! The sugar cookie and peppermint taste is so yummy, even on the ones I baked a little too long. While making them I wish they would've spread out more. They stayed fairly small and thick, even the batch that I pressed down slightly. I wanted them to look more like your photo! Any idea why that would be?

    1. Was your butter room temperature? Was the dough room temperature? The only things that come to mind would be if the dough was chilled and then baked, it would not spread. I hope that helps!

    2. The dough was room temp. But I did heat the butter because I was pressed for time. Some of it melted. Could that be the issue? I like the taste so much that I want to try another batch — assuming I can still find candy canes.

    3. I am not sure if that could be it. A trick for making room temperature butter when you have no time…

      Place stick/s of butter on a microwave safe plate in your microwave. Cook for 7 seconds, turn butter and repeat until you have room temp butter. Works for me all the time.

      I have made this recipe many times and have had the same results, perhaps give it another go. Make sure your oven is preheated and your pans and dough are not chilled. Hope that helps. Let me know if you have any other questions.

  5. I love these – I was looking for a new simple cookie recipe to add to my Christmas baking and I think this is the one!

  6. How much is the peppermint candies in terms of cups instead of # of candy canes, as I already have crushed candy canes. Would it be about 1/2 c? Thanks!

  7. I found a bag of chocolate covered candy cane pieces that I want to try in these. About how much does 10 crushed candy canes amount to?

  8. I found a bag of chocolate covered candy cane pieces that I want to try in these. About how much does 10 crushed candy canes amount to?

  9. These sound so delish and will make them, but also looking for a good recipe using lemon chips that I picked up in an Amish store. Think this recipe would work and just omit the vanilla and use some lemon extract instead?

  10. Just made these. They taste great, but came out very thin and crispy. This often happens to my chocolate chip cookies also. Any ideas as to why would be appreciated! Merry Christmas.

  11. I made these cookies this past weekend and sent some of them to my son and family. They loved them and so did we! Might be my favorite cookie ever!

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