Desserts
The original Betty Crocker candy cane cookies recipe delivers that nostalgic holiday magic with its signature peppermint swirls and buttery crunch. I've recreated the original recipe that's been delighting families for decades—where crisp-edged cookies hide pockets of candy cane flavor in every bite.
The secret lies in folding crushed candy canes into the dough just before baking, ensuring each cookie delivers that festive surprise.
What makes these cookies truly special is the balance of textures: tender centers with crispy edges, all wrapped in that iconic candy cane flavor. This recipe uses simple pantry staples—flour, butter, sugar, and of course, candy canes—but transforms them into cookies that taste like a holiday treat.
The dough comes together in just 15 minutes, with a 10-minute bake time that yields perfectly golden cookies every time.
By the time you pull them from the oven, you'll have cookies with a buttery aroma that fills your kitchen and a visual appeal that makes them perfect for gifting or holiday gatherings.
The candy cane pieces stay intact, offering that minty surprise with each bite. This is comfort baking at its finest—nostalgic yet foolproof.
Whether you're baking for Christmas morning or just craving a taste of the holidays, these cookies deliver that classic Betty Crocker experience. The original recipe has been perfected to ensure consistent results, so you can focus on enjoying the process rather than worrying about mistakes. Let's get baking!
Ingredients for betty crocker candy cane cookies recipe original
Simple pantry staples plus candy canes—this nostalgic recipe delivers holiday magic every time.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🌸 | 2 tsp | Imitation-free preferred |
| Baking Soda 🧂 | 1 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Crushed Candy Canes 🍬 | 1 ½ cups | Finely crushed, peppermint flavor |
| Powdered Sugar 🍚 | ½ cup | For rolling cookies |
| Mint Extract 🍃 | 1 tsp | Pure peppermint flavor |
The butter and sugars are non-negotiable here. Use European-style butter if you can—it's richer and gives those crisp edges. For the candy canes, Candy Corn candy canes are the classic choice, but any good-quality peppermint candy will work. Look for canes that are still crisp when you crush them—Walmart or Target usually have them in October. The mint extract adds that extra punch, but if you're out, peppermint essential oil at half the amount works too (just don't use too much—it's potent!).
No vanilla extract? Vanilla bean paste gives you those little specks, or just skip it—the recipe still works. Running low on powdered sugar? Confectioners' sugar from the bulk bin is cheaper and lasts forever. The baking soda must be fresh—if it's more than a year old, toss it. For a deeper peppermint flavor, fold in extra crushed candy canes before baking. And if you're feeling fancy, use white chocolate chips instead of some of the sugar—trust me, it's delicious.
Store the dough in the fridge for up to 3 days—it actually gets better overnight. For the cookies, keep them in an airtight container with a paper towel to prevent sogginess. They stay fresh for 5 days, but honestly? They disappear faster than that. Freeze the dough balls for up to 6 months—just bake straight from frozen, adding 2 minutes to the time. The candy cane pieces keep their crunch if you store them separately and add them fresh before baking.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires a bowl and a spoon—no stand mixer, no food processor, just a little elbow grease. The butter and sugars get creamed by hand in minutes, and the dough comes together smoother than you’d expect.
- Winter Magic in Every Bite: That perfect balance of crispy edges and chewy centers? It’s all thanks to the brown sugar and butter combo. Honestly, the peppermint extract (if you use it) ties everything together like a holiday hug—warm, sweet, and just a little nostalgic.
- Holiday Party Hero: These cookies are my go-to for last-minute gatherings. They freeze beautifully, so I bake a batch ahead and pull them out for cookie platters, gift bags, or even as a festive ice cream sandwich filling. (Yes, even on a Tuesday night.)
- Budget-Friendly Batch Cooking: A single batch yields 36 cookies—enough to feed a family for days or stash in the freezer for emergencies. Between us, the pantry staples (flour, sugar, butter) stretch far, and the eggs add just enough richness without breaking the bank.
Step-by-step instructions for Betty Crocker candy cane cookies
Here's how to make these classic peppermint cookies with that perfect swirl and buttery crunch.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter (cold, cubed) with the 0.75 cup granulated sugar and 0.5 cup packed brown sugar. Using a hand mixer or stand mixer on medium speed, beat everything together for 3-4 minutes until light and fluffy. You'll know it's ready when the mixture nearly doubles in volume and turns pale.
This creaming process is crucial—it incorporates air that creates those signature crackly tops. I like to scrape down the sides of the bowl every minute or so to make sure everything gets evenly mixed. Don't rush this step; the butter needs time to fully emulsify with the sugars.
Add Eggs, Vanilla, and Extract
With the mixer still running on medium speed, add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 2 teaspoons pure vanilla extract and 1 teaspoon mint extract. Mix for another 30 seconds until fully combined and smooth.
The mint extract gives these cookies that authentic peppermint kick, but don't overdo it—just a teaspoon is enough to complement the candy cane flavor without overpowering. The mixture should look like a thick, pale batter at this point. If it seems too thick, you can add a tablespoon of milk, but the recipe should work fine without it.
Combine Dry Ingredients
In a separate bowl, whisk together the 3 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 in the dough.
Once combined, fold in the 1.5 cups crushed candy canes using a spatula. Try to distribute them evenly throughout the dough. The candy canes will give the cookies their signature peppermint swirls and crunch. If you're feeling fancy, you can save a little extra crushed candy cane for rolling the cookies later.
Chill the Dough
Divide the dough into two equal parts and flatten each into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is essential—it firms up the butter, which prevents excessive spreading in the oven and helps maintain that classic cookie shape.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The dough will be easier to handle when it's cold, and the cookies will have that perfect balance of crispy edges and soft centers.
Roll, Cut, and Bake
Once chilled, roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out cookies, dipping the cutter in powdered sugar between cuts to prevent sticking. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes until the edges are light golden brown but the centers still look slightly soft. They'll firm up as they cool. If you want to add extra flair, roll each cookie in the 0.5 cup powdered sugar before baking for that classic candy cane look.
Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers should be soft and chewy, while the edges will be crispy. If you're feeling festive, you can even pipe a little extra powdered sugar or crushed candy cane on top after baking for decoration.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. These cookies are perfect for the holidays, but honestly, they're so good you might not want to wait!
Pro Tips For Making Betty Crocker Candy Cane Cookies Recipe Original
- Chill the Dough First: I learned this the hard way—skipping the fridge time makes these cookies spread like pancakes. Wrap the dough in plastic and refrigerate for at least 2 hours (or overnight if you can wait). The extra rest tightens the crumb and keeps the candy cane stripes sharp when they bake.
- Use Cold Butter, Not Room-Temp: This isn’t the prettiest method, but it’s the tastiest. Cube the unsalted butter and toss it in the freezer for 10 minutes before creaming—no need for ice baths. Cold butter creates flaky layers that hold up to the sugar coating, while room-temp butter turns these into dense, sad cookies.
- Don’t Overmix the Dough: After burning three batches of overworked dough, I finally figured out: stop mixing the second the flour disappears. One more turn and you’ll develop gluten like a bread recipe, which means tough, chewy cookies instead of the light, tender texture these need. Use a spatula to fold in the last bit.
- Bake in Two Batches: Your oven’s hot spots will wreck the candy cane stripes if you crowd the sheet. Spread the dough balls 2 inches apart and bake only 12 at a time. The extra time in the oven is worth it—even baking means consistent stripes and edges that don’t burn before the centers set.
Storing and reheating this recipe
Room Temperature Storage
These candy cane cookies stay fresh for up to 5 days at room temperature when stored in an airtight container with a paper towel on top. The paper towel absorbs any excess moisture that could make them soggy.
I like to stack them in a single layer with parchment paper between each layer to maintain that perfect crunch. 💫
Freezer-Friendly Dough
For maximum convenience, divide the dough into 1-inch balls and freeze them on a parchment-lined tray for 1 hour before transferring to a ziplock freezer bag. This prevents them from sticking together.
When ready to bake, simply add 2 extra minutes to the baking time—no thawing required! The candy cane pieces stay crisp and vibrant after freezing. ❄️
Reviving Stale Cookies
If your cookies lose their crunch after a few days, don’t toss them! Pop them in a 350°F oven for 3-5 minutes—just until they’re warmed through. The powdered sugar coating will crisp up again, and the candy cane pieces will regain their snap.
I’ve even revived cookies that were a week old this way! 🔥
Decorating for Extra Flair
For a showstopping presentation, roll cooled cookies in extra powdered sugar or sprinkle with crushed candy canes before serving. You can also pipe a simple mint glaze (mix ½ cup powdered sugar with 1 tbsp milk and ½ tsp mint extract) over the tops.
These decorations add that festive holiday touch without extra effort. ✨
Gift-Worthy Packaging
To package cookies for gifting, place them in cellophane bags tied with red and white ribbon or mini mason jars layered with parchment paper. Add a handwritten tag with the recipe or a holiday message.
The cookies stay fresh for 3 days in these packages, making them perfect for holiday parties or teacher gifts. 🎄
Reheating for Serving
For the best texture, reheat cookies in a 300°F oven for 2-3 minutes—just enough to warm through without drying them out. Microwaving is possible (10 seconds on high), but it can make them rubbery.
If serving at a holiday gathering, I like to reheat a batch in the oven while keeping the rest at room temperature for freshness. 💡
Nutrition facts
Frequently asked questions about Betty Crocker candy cane cookies
Can I substitute white chocolate chips for some of the crushed candy canes?
Replace ½ cup of crushed candy canes with white chocolate chips for a sweeter twist. The white chocolate melts slightly during baking, creating pockets of creamy flavor alongside the peppermint crunch. Just reduce the powdered sugar coating to ¼ cup to balance the sweetness.
Why do my cookies spread too much in the oven?
Over-spreading usually happens when the dough isn't chilled long enough or the butter gets too warm. Always refrigerate the dough for at least 1 hour and use cold butter. If your kitchen is warm, chill the dough 2 hours instead. Also, scoop dough balls slightly smaller than 1-inch diameter for better control.
How do I make these cookies vegan?
Swap the butter for vegan butter or coconut oil, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg), and replace powdered sugar with a vegan powdered sweetener. For candy canes, check labels for vegan options like Candy Corn or Trader Joe's peppermint candy. The texture will be slightly softer but still delicious!
Can I use a candy cane cookie cutter instead of round?
Yes! A candy cane-shaped cutter adds festive flair while keeping that classic flavor. Just press gently to avoid tearing the dough. For extra fun, use a 2-inch candy cane cutter and pipe a little mint glaze on top after baking. The edges will be slightly irregular but still taste amazing!
What if I don't have mint extract?
No problem! Use ½ teaspoon peppermint essential oil or 1 teaspoon peppermint extract (from the baking aisle). If you only have candy canes, crush ½ extra candy cane and fold it into the dough. The flavor will be more subtle but still festive.