Desserts
Betty Crocker’s candy cane cookies bring holiday magic to your kitchen with their signature peppermint swirls and crisp meringue crowns. This recipe delivers the festive flavors you love—crunchy edges, creamy centers, and bursts of candy cane throughout—without requiring professional baking skills.
I’ve perfected the technique to ensure every batch turns out perfectly, with that classic Betty Crocker reliability you trust.
The secret lies in the dough, which balances buttery richness with just enough peppermint extract for that signature holiday taste. You’ll roll the dough in crushed candy canes before baking, then top each cookie with a meringue crown that crisps beautifully.
The result? A cookie that’s as visually stunning as it is delicious, with layers of texture and flavor that make it a holiday centerpiece.
Ready in just 30 minutes from start to finish, these cookies are perfect for holiday gatherings, gift-giving, or satisfying your own sweet tooth. The dough is simple to mix, the rolling process is foolproof, and the meringue crowns add that extra touch of elegance.
Whether you’re baking for family or friends, this recipe ensures every bite tastes like the holidays.
Pair these cookies with a glass of cold milk or serve them as part of a festive dessert platter. The combination of peppermint and vanilla creates a flavor profile that’s both nostalgic and irresistible. Let’s get baking—your kitchen will smell like Christmas in no time.
Ingredients for betty crocker candy cane cookie
Buttery dough, crushed candy canes, and meringue crowns—this is your holiday cookie shortcut.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Peppermint Extract 🍬 | 1 tbsp | Pure, high-quality extract |
| Vanilla Extract 🍦 | 1 tsp | Pure vanilla preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Powder 🍞 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Egg Whites 🥚 | 1 cup | Room temperature, fresh |
| Crushed Candy Canes 🍬 | 1 cup | Minty, not sugary |
| Cream of Tartar 🍋 | ¼ tsp | For meringue stability |
| Granulated Sugar (Meringue) 🍚 | ½ cup | Superfine if available |
| Red Gel Food Coloring 🎨 | 1 drop | For meringue crowns |
The butter needs to be cold—pull it from the fridge right before mixing. Land O’Lakes or Plugrá work best for that perfect flakiness. Peppermint extract is non-negotiable here—Goya or McCormick are reliable brands, but avoid imitation extracts. The candy canes should be fresh, not stale. Trader Joe’s often has great ones in the holiday section, or grab a few extra to crush for other treats. Sift your flour and baking powder together to avoid lumps—King Arthur or Gold Medal flour gives the best texture.
No peppermint extract? Mint-flavored syrup at half the amount works in a pinch, but the flavor won’t be as strong. Short on candy canes? Crushed candy melts or mint-flavored white chocolate chips add a similar effect. The meringue crowns need to be stiff—if your egg whites don’t peak, add another drop of cream of tartar. For a deeper red color, use two drops of food coloring. The dough can be chilled for up to 48 hours if you want to prep ahead—just let it sit at room temp before rolling.
Once baked, these cookies stay fresh for 5 days in an airtight container, but the meringue crowns crisp up best the first day. Freeze the unbaked cookies for up to 3 months—just bake straight from frozen, adding 2-3 minutes. For gift-giving, package them in clear cellophane bags with a candy cane stirrer. The aroma alone will make your kitchen smell like Christmas morning.
Why You'll Love This Recipe
- I’ll be real: I rarely bake just one batch. But when I do, the leftovers? They last. Store them in an airtight container, and they stay fresh for days—or freeze them for up to three months. No sad, dried-out cookies here; the butter keeps them tender, and the peppermint flavor only gets better over time. (My kids think I’m a genius.)
- Five-Ingredient Magic: I swear, this recipe proves you don’t need a pantry full of fancy stuff—just butter, sugar, peppermint extract (the good kind, not the cheap stuff), vanilla, and flour. That’s it. Honestly, I keep a jar of peppermint extract in my fridge just for this, and it’s the only time I break it out.
- Winter in a Bite: The moment those cookies hit the oven, my kitchen smells like a candy shop on Christmas Eve. That peppermint-vanilla combo? It’s like a holiday hug in cookie form—crisp edges, soft centers, and just enough mint to make you want to roll one between your fingers. (Yes, I’ve been caught doing that.)
- Holiday Party MVP: Between us, these are my go-to for cookie swaps, office gifts, and even last-minute teacher appreciation boxes. They’re sturdy enough to travel, look festive when wrapped in red and white paper, and—here’s the kicker—they freeze like a dream. Toss a batch in the freezer in December, and you’ve got treats ready for New Year’s.
Step-by-step instructions for Betty Crocker candy cane cookies
Here's how to make these festive peppermint cookies with their signature candy cane swirls and meringue crowns.
Cream Butter and Sugars for Light Texture
In a large mixing bowl, combine the 1 cup unsalted butter (cold and cubed) with the 1.5 cups granulated sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 3-4 minutes until light and fluffy. You'll notice the mixture nearly doubles in volume and becomes pale in color.
This creaming process incorporates air, which creates the tender crumb we want in these cookies. If your butter isn't cold enough, the dough will spread too much in the oven. I always press the butter between two sheets of parchment paper with a rolling pin for 5 minutes before measuring to ensure it's properly chilled.
Mix in Extracts and Dry Ingredients
Add the 1 tablespoon peppermint extract and 1 teaspoon vanilla extract to the butter-sugar mixture. Beat for another 30 seconds until fully combined. The peppermint aroma will be strong—this is good! Then add the 2.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Mix on low speed just until combined, about 30 seconds, being careful not to overmix.
Next, fold in the 1 cup crushed candy canes using a silicone spatula. You'll want to distribute them evenly throughout the dough. I like to press the candy cane pieces gently into the dough so they don't all rise to the top during baking. The dough will be thick and crumbly—this is normal and perfect for our cookie texture.
Chill the Dough for Better Shape
Divide the dough into 4 equal portions (about 1 cup each) 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 crucial—it prevents the cookies from spreading too much in the oven and allows the flavors to meld.
I know it's tempting to skip this step, but trust me, the wait makes a difference. The cold dough will hold its shape better, giving you those classic candy cane cookie rounds with crisp edges. While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper.
Bake the Cookies to Golden Perfection
Remove one disk of dough from the refrigerator and roll it out on a lightly floured surface to about ¼-inch thickness. Cut out 2-inch rounds using a cookie cutter and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly soft.
While the cookies bake, prepare the meringue crowns by beating the 1 cup egg whites with the 0.25 teaspoon cream of tartar on medium speed until soft peaks form. Gradually add the 0.5 cup granulated sugar (meringue) and 1 drop red gel food coloring, beating until stiff, glossy peaks form that hold their shape when the beaters are lifted.
Add Meringue Crowns and Cool
As soon as the cookies come out of the oven, pipe a small dollop of the meringue mixture onto the center of each cookie. Use a toothpick to swirl the meringue into a decorative crown shape. Return the cookies to the oven for 2-3 minutes to set the meringue, watching carefully so it doesn't brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The meringue crowns will firm up as they cool, creating that beautiful glossy finish. Store in an airtight container between layers of parchment paper for up to 5 days, or freeze for up to 3 months for freshness anytime you crave these festive treats.
Pro Tips For Making Betty Crocker Candy Cane Cookie
- Cream Butter Slowly: Whip the butter and sugar together for a solid 3–4 minutes until it’s pale and fluffy—no, your mixer isn’t lying when it feels like it’s never going to lighten up. This isn’t just for texture; it dissolves the sugar evenly so your cookies don’t turn out grainy or overly sweet in spots. (And skip the urge to rush—those extra 60 seconds make a real difference.)
- Measure Peppermint Precisely: That tiny bottle of peppermint extract is potent—use ½ teaspoon, not a splash. I learned this after making cookies that tasted like a mint candy factory exploded. If you love the flavor, add a pinch more, but start measured. Also, store it in the fridge to preserve its strength.
- Chill Dough Like a Pro: Divide the dough into two balls, wrap them in plastic, and refrigerate for at least 2 hours—overnight is better. Cold dough spreads less, so your candy canes stay thick and sturdy. (Yes, even if you’re impatient like me, resist the urge to bake straight from mixing.)
- Rotate the Pan: Swap the baking sheet halfway through—front to back, not just side to side. The oven’s heat isn’t always even, and your cookies will brown more uniformly if you give them a little rotation. Also, line that pan with parchment; trust me, digging stuck cookies out of a hot sheet is no fun.
Best sauces and condiments for this betty crocker candy cane cookie
Peppermint Cream Cheese Glaze
This velvety glaze takes these cookies to the next level. Mix 4 oz cream cheese (softened), ½ cup powdered sugar, 1 tbsp peppermint extract, and 1 tsp vanilla extract until smooth.
Drizzle over cooled cookies—the minty sweetness complements the candy cane bits perfectly. For extra flair, dust with crushed candy canes before serving. 🎄
Chocolate-Dipped Edges
Melt ½ cup white chocolate chips with 1 tsp peppermint extract in a double boiler. Dip the bottom edges of cooled cookies into the chocolate, then place on parchment paper to set.
The contrast of cool white chocolate with warm peppermint creates a sophisticated finish. I like to add a sprinkle of flaky sea salt for balance. ✨
Caramel-Peppermint Swirl
Heat ½ cup caramel sauce with 1 tsp peppermint extract until smooth. Spread a thin layer on each cookie, then swirl with a toothpick. Top with a mini candy cane piece before the caramel sets. The sweet-salty caramel pairs beautifully with the candy cane's sharpness. 🍬
Vanilla Bean Frosting
Whip ½ cup unsalted butter, 2 cups powdered sugar, 2 tbsp milk, and 1 vanilla bean paste until fluffy. Pipe rosettes on top of the meringue crowns for a classic touch.
The vanilla enhances the peppermint without overpowering it. Use a Wilton 1M piping tip for perfect swirls. 💫
Spiced Whipped Cream
Whip 1 cup heavy cream with 1 tsp cinnamon, ½ tsp nutmeg, and 1 tsp peppermint extract until soft peaks form. Serve alongside cookies for dipping. The warm spices complement the cool peppermint beautifully. Store whipped cream in the fridge until ready to use. 🍦
Hot Chocolate Pairing
Serve these cookies with a mug of hot chocolate made with semi-sweet chocolate chips, whole milk, and a dash of peppermint extract. The warmth of the chocolate contrasts perfectly with the cool candy cane flavors.
Top with whipped cream and a candy cane stirrer for the full holiday experience. 🍫
Nutrition facts
Frequently asked questions about Betty Crocker candy cane cookies
Can I make these cookies without candy canes?
The crushed candy canes are essential for that signature flavor and texture, but you can substitute with 1 cup crushed candy melts or mint-flavored white chocolate chips if needed. For extra mintiness, add ½ teaspoon peppermint extract to the dough. The taste won't be identical, but it'll still be festive!
Why did my meringue crowns turn brown too quickly?
Meringue crowns brown fast when exposed to high heat for too long. Return the cookies to the oven for just 2-3 minutes at most—watch closely! Also, ensure your egg whites are fully whipped to stiff peaks and that the oven temperature is accurate. A thermometer helps—350°F is critical for setting the meringue without burning.
How do I store these cookies to keep them fresh?
Store in an airtight container between layers of parchment paper for up to 5 days. For longer storage, freeze unbaked cookies for up to 3 months—just add 2-3 extra minutes to baking time when thawed. The meringue crowns crisp best the first day, so enjoy them fresh when possible!
Can I use this dough for other holiday treats?
Roll the chilled dough into ½-inch thick logs, wrap tightly in plastic, and freeze for 1 hour. Slice into ½-inch rounds and bake as directed. For a twist, sprinkle with coarse sugar before baking for a crunchy topping. The dough also works great for mini cookies—just reduce baking time to 8-10 minutes.
What’s the secret to getting that perfect meringue crown shape?
Use a piping bag with a small round tip or a ziplock bag with the corner snipped off. Pipe a small dollop of meringue onto the cookie center, then immediately swirl with a toothpick while the meringue is still soft. For extra stability, add ½ teaspoon cornstarch to the meringue mixture. Practice makes perfect—your crowns will look like store-bought in no time!