Name: Sourdough Peppermint Candy Cane Cookies for Festive Cheer
Prep time: 20 min
Cook time: 12 min
Total time: 272 min
Ingredients: 14 tablespoons unsalted butter (Use room temperature for easy mixing.); 1.33 cups powdered sugar (Confectioners' sugar is preferred over granulated for a smoother dough.); 1 large egg (Essential for cookie structure.); 2 teaspoons peppermint extract (Adjust according to taste preferences.); 1 teaspoon vanilla extract (Use pure vanilla for best results.); 0.25 cup sourdough starter (Use discard no more than one week old for best flavor.); 3.25 cups all-purpose flour (Measure accurately to avoid dryness or crumble.); 1 teaspoon salt (Unrefined salts like Redmond’s provide additional minerals.); 1.5 teaspoons red food coloring (Use gel or liquid coloring according to availability.); 1 cup peppermint glaze (Mix heavy cream, powdered sugar, and peppermint extract for a drizzled delight.); 0.5 cup coarse sugar or crushed candy canes (Sprinkle before baking for added texture and sparkle.)

Jump to Recipe Print Recipe

As the holiday season approaches, my kitchen transforms into a candy-coated wonderland filled with the enticing aroma of freshly baked goods. This year, I’m excited to introduce a delicious twist on classic holiday treats with my Sourdough Peppermint Candy Cane Cookies. These delightful cookies combine the tangy charm of sourdough with the refreshing essence of peppermint, creating a festive addition to any dessert table. Not only are they quick to whip up, but their vibrant red and white swirls provide a stunning visual that will impress family and friends alike. Whether you’re wrapping presents or cozying up by the fire, these cookies beckon as the perfect sweet indulgence. Curious about how to bring this festive magic into your own kitchen? Let’s dive into the recipe!

Why Make Sourdough Peppermint Cookies?

Irresistible Flavors: The perfect blend of buttery sweetness and refreshing peppermint creates a symphony of holiday cheer in each bite.

Sourdough Twist: Utilizing leftover sourdough starter adds a unique tang that sets these cookies apart from your standard Christmas treats.

Festive Appearance: Their charming candy cane shape and striking red and white swirls make them a visual delight on any dessert table.

Quick Preparation: You’ll love how simple and fast this recipe is, allowing you to whip up a batch without disrupting your busy holiday schedule.

Endless Variations: Want to customize? Feel free to experiment with flavorings or decorating techniques just like in my Cosmic Brownie Cookies.

Crowd-Pleasing Appeal: These cookies are guaranteed to impress your family and friends, making them a must-have at any holiday gathering.

Sourdough Peppermint Candy Cane Ingredients

Explore the essentials to create these festive delights!

For the Dough

Unsalted Butter – Adds richness and moisture. Use room temperature for easy mixing.
Powdered Sugar – Provides sweetness and a soft texture. Confectioners’ sugar is preferred over granulated for a smoother dough.
Egg – Binds the ingredients and adds moisture. Essential for cookie structure.
Peppermint Extract – Flavoring agent that imparts the characteristic candy cane taste. Adjust according to taste preferences.
Vanilla Extract – Enhances overall flavor. Use pure vanilla for best results.
Sourdough Starter – Adds tanginess and unique flavor; can be unfed sourdough discard or active starter. Use discard no more than one week old for best flavor.
All-Purpose Flour – Provides structure to the cookies. Measure accurately to avoid dryness or crumble.
Salt – Elevates flavor. Unrefined salts like Redmond’s provide additional minerals.
Red Food Coloring – Provides festive color for the dough. Use gel or liquid coloring according to availability.

Optional Toppings

Peppermint Glaze – Adds a sweet finish. Mix heavy cream, powdered sugar, and peppermint extract for a drizzled delight.
Coarse Sugar or Crushed Candy Canes – Great for a festive crunch. Sprinkle before baking for added texture and sparkle.

Step‑by‑Step Instructions for Sourdough Peppermint Candy Cane Cookies

Step 1: Cream Butter & Sugar
In a stand mixer, combine 14 tablespoons of softened unsalted butter with 1⅓ cups of powdered sugar. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes. The blend should appear pale and airy, indicating the sugar and butter are well integrated and ready for the next ingredients.

Step 2: Mix Ingredients
With the mixer still running, add 2 teaspoons of peppermint extract, 1 teaspoon of vanilla extract, 1 egg, and ¼ cup of sourdough starter to the creamed butter. Continue mixing until all ingredients are completely combined, achieving a smooth and cohesive mixture. The peppermint aroma should be noticeable, indicating the flavor base is set for these Sourdough Peppermint Candy Cane Cookies.

Step 3: Incorporate Dry Ingredients
Gradually add 3¼ cups of all-purpose flour and 1 teaspoon of salt to the mixture while the mixer is on low speed. Mix until a soft dough forms, scraping down the sides of the bowl as needed to ensure everything is well combined. The dough should not be sticky but slightly tacky, signaling that it’s ready for the next step in creating your festive cookie dough.

Step 4: Divide & Chill Dough
Once your dough is ready, divide it into two equal portions. Keep one portion plain and color the other with 1½ teaspoons of red food coloring; mix until the color is evenly distributed. Wrap both portions in plastic wrap and refrigerate for at least 4 hours or overnight. Chilling will firm up the dough for better handling when shaping your cookies.

Step 5: Shape Cookies
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take both portions of the chilled dough out of the fridge and roll them into 4-inch ropes—one red and one white. Twist the two ropes together gently and shape them into candy cane forms. This step allows for the beautiful red and white swirls that characterize your Sourdough Peppermint Candy Cane Cookies.

Step 6: Bake
Place your shaped cookies on the prepared baking sheet, ensuring they’re spaced apart. Bake in the preheated oven for 10-12 minutes, or until the bottoms turn a light golden brown. The cookies should look firm and slightly puffy when you take them out. Allow them to cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.

What to Serve with Sourdough Peppermint Candy Cane Cookies

Imagine a cozy holiday gathering where the sweet scent of freshly baked cookies mingles with the warmth of loved ones gathered around.

Hot Chocolate: A rich cup of hot chocolate perfectly complements the peppermint flavor, turning dessert into a comforting experience. Top it with whipped cream for an extra touch of indulgence.
Coffee or Espresso: The bold flavor of coffee enhances the sweetness of the cookies, creating a delightful counterpoint to their festive charm. A splash of cream or a sprinkle of cocoa can elevate this pairing too.
Peppermint Bark: Another holiday classic, peppermint bark’s creamy chocolate and mint layers wonderfully mirror your cookies’ flavors. This combination makes for a vibrant and delicious dessert spread.
Gingerbread Men: The spicy warmth of gingerbread pairs beautifully with the cool peppermint in the cookies, offering a delightful contrast of flavors that captures the essence of the season.
Lemonade Spritzer: For a refreshing twist, serve a sparkling lemonade. Its bright acidity cuts through the sweetness of the cookies, providing a refreshing contrast that’s perfect in holiday heat.
Vanilla Ice Cream: A scoop of vanilla ice cream alongside the cookies creates a creamy, dreamy dessert. The classic flavor of vanilla harmonizes with the peppermint for a truly delightful treat.
Fruit Salad: A bright and colorful fruit salad adds a fresh element to the dessert table, balancing the richness of the cookies with a refreshing burst of natural sweetness.
Eggnog: A traditional holiday drink like eggnog enhances the festive spirit and complements the cookies with its creamy, spiced flavor, making for a truly cozy combination.

Storage Tips for Sourdough Peppermint Candy Cane Cookies

Room Temperature: Store your cookies in an airtight container at room temperature for up to 5-7 days to maintain freshness and flavor.

Fridge: If you wish to extend their shelf life, you can refrigerate the cookies for up to 2 weeks. Just be sure to wrap them well to avoid drying out.

Freezer: For longer storage, freeze the cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature when ready to enjoy!

Dough Storage: The dough for these Sourdough Peppermint Candy Cane Cookies can be made ahead of time. Store it in the fridge for up to 24 hours or freeze for up to 2 months; just wrap it tightly!

Variations & Substitutions for Sourdough Peppermint Candy Cane Cookies

Feel free to get creative and tailor these festive cookies to your taste and dietary needs!

Almond Flavor: Swap out peppermint extract for almond extract to create a nutty twist on the classic flavor. The subtle notes of almond can give these cookies a warm, comforting taste that balances perfectly with the holiday spirit.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version that everyone can enjoy. Your cookies will still have that delightful chewy texture, making holiday gatherings inclusive and joyful.
Natural Coloring: If you’d prefer to avoid food coloring, use beet juice to color your dough naturally. This not only gives a lovely pink hue but also adds a hint of earthiness that complements the peppermint beautifully.
Candy Cane Crunch: Mix crushed candy canes directly into the dough for an extra burst of peppermint flavor and delightful crunch. It’s an easy way to elevate the taste and texture, making each bite feel like holiday magic!
Spicy Touch: Add a pinch of cayenne pepper or ground ginger to the dough for a zesty kick. This unexpected heat can elevate the cookies, creating a fascinating contrast to the sweetness of the peppermint.
Chocolate Drizzle: For the chocolate lovers, drizzle melted chocolate over the cooled cookies for a decadent finishing touch. The bitterness of dark chocolate pairs beautifully with the sweet peppermint, balancing flavors perfectly.
Festive Swirls: Instead of traditional red and white, experiment with different colors or stripes using the same technique. Create blue and white for a winter theme or even your favorite team’s colors for a fun twist during holiday parties.
Bite-Sized Treats: Consider rolling the dough into small balls instead of canes for mini cookies. These bite-sized delights are perfect for sharing and add a playful flair to your holiday spread. You can also make a batch reminiscent of my tasty Cosmic Brownie Cookies for a party feel!

Remember, these cookies are all about celebration, so don’t hesitate to put your unique spin on them! Enjoy indulging in these cheerful creations this holiday season!

Tips for the Best Sourdough Peppermint Cookies

Chill Your Dough: Allowing the dough to chill for at least 4 hours is essential for easier shaping and better texture—don’t skip this step!
Avoid Overmixing: When combining the flour, mix just until incorporated. Overmixing can lead to tough cookies, so keep it gentle!
Check Oven Temperature: Make sure your oven is accurately preheated to 375°F to achieve the perfect light golden-brown bottoms on your Sourdough Peppermint Candy Cane Cookies.
Shape Quickly: Work swiftly when shaping cookies to prevent the dough from warming up, which can cause them to spread during baking.
Experiment with Colors: Feel free to use different food coloring to create unique festive designs—make your Sourdough Peppermint Candy Cane Cookies stand out at any gathering!
Decorate Creatively: Consider glazing or sprinkling your cookies with crushed candy canes for an extra touch of festive fun before baking!

Make Ahead Options

These Sourdough Peppermint Candy Cane Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance, making it an excellent option for busy holiday schedules. Simply follow the recipe instructions to mix the dough and then divide it into two portions. Wrap each portion tightly in plastic wrap and refrigerate. This will help maintain the cookies’ tenderness and prevent drying out. When you’re ready to indulge, roll out the chilled dough into candy cane shapes, bake, and enjoy delightful cookies that are just as fresh as if they were made that day!

Sourdough Peppermint Candy Cane Cookies Recipe FAQs

What type of sourdough starter should I use?
Absolutely! You can use either unfed sourdough discard or an active starter. If using discard, ensure it’s no more than one week old for optimal flavor and freshness. An active starter will give your cookies a lovely tang and rise, while a discard provides a complementary flavor without being overpowering.

How should I store the Sourdough Peppermint Candy Cane Cookies?
To keep your festive cookies fresh, store them in an airtight container at room temperature for 5-7 days. You can also refrigerate them for up to 2 weeks; just be sure to wrap them well. For longer storage, these cookies can be frozen in an airtight container or freezer bag for up to 2 months. Simply thaw at room temperature when you’re ready to indulge again!

Can I freeze the cookie dough?
Yes, you can! To freeze the Sourdough Peppermint Candy Cane Cookies dough, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the freezer for up to 2 months. When you’re ready to bake, simply thaw the dough in the fridge overnight, roll, shape, and follow the baking instructions as usual.

What should I do if my cookie dough is too soft?
Very! If your dough feels too soft to handle, don’t worry—this can happen sometimes. Just pop the shaped cookies in the freezer for about 10-15 minutes before baking. This quick chilling will firm them up and help them maintain their shape in the oven. Additionally, ensure your butter is not too soft, as this can contribute to a runnier dough.

Are these cookies suitable for people with allergies?
Certainly! These cookies contain common allergens such as eggs and dairy. If you’re making them for someone with allergies, consider substitutes—like flax eggs for egg replacement or vegan butter. Always double-check your ingredient labels for any hidden allergens. If you’re concerned about pet safety, keep these cookies away from your furry friends, especially due to the peppermint extract, which isn’t safe for dogs.