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–+ servings
Sourdough Candy Cane Cookies on a baking sheet

Sourdough Peppermint Candy Cane Cookies Recipe

By McKenna Pulda
Yield: 48 cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Chill Time: 4 hours
Total Time: 4 hours 31 minutes
Buttery cookies with a hint of peppermint flavor shaped into festive candy cane cookies, now with a twist - sourdough starter! Sourdough Peppermint Candy Cane Cookies will be the highlight of your Christmas cookie tray with its sweet and refreshing flavor and tender texture!
4.43 from 7 votes
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Equipment

Ingredients

  • 198 grams unsalted butter, room temperature 14 Tablespoons
  • 180 grams powdered sugar, sifted 1 1/3 cups
  • 4 grams peppermint extract 1 teaspoon
  • 4 grams vanilla extract 1 teaspoon
  • 1 large egg
  • 60 grams sourdough discard 1/4 cup
  • 455 grams all-purpose flour 3 1/4 cups
  • 6 grams salt 1 teaspoon
  • 8 grams red food coloring 1 1/2 teaspoons

Peppermint Glaze

  • 60 grams heavy cream 1/4 cup
  • 130 grams powdered sugar 1 cup
  • 4 grams peppermint extract 1 teaspoon

Instructions

  1. In the bowl of a stand mixer with the paddle attachment, cream the room-temperature butter and powdered sugar on medium speed for 2-3 minutes, or until light and fluffy in texture. 
    This can also be done with a hand mixer.
    198 grams unsalted butter, room temperature, 180 grams powdered sugar, sifted
  2. Add the peppermint extract, vanilla extract, egg, and sourdough discard and mix until combined. Stop to scrape the sides of the bowl, when needed. 
    4 grams peppermint extract, 4 grams vanilla extract, 60 grams sourdough discard, 1 large egg
  3. Finally, gradually add the all-purpose flour and salt. Mix on low speed until a dough forms. 
    455 grams all-purpose flour, 6 grams salt
  4. Divide the dough into two equal pieces. Remove half of the dough from the bowl. Form into a small disc and cover the plain dough with plastic wrap. 
  5. Add the red food coloring to the remaining dough and mix until fully incorporated. Remove the red dough, form into another disc, and cover with plastic wrap. Place the red and white dough in the fridge to chill for at least 4 hours or overnight. 
    8 grams red food coloring
  6. When ready, preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
  7. Pinch off a teaspoon of the red dough and white dough. Roll each piece into a round dough ball, then roll them into a 4-inch rope. Twist the two ropes around each other and pinch the ends together. Curve the end of one side to create a candy cane shape and place the cookie on the baking sheet. 
  8. Repeat with the remaining dough. 
  9. *If you are working in a hot kitchen, you may want to chill the cookie dough in the freezer for 10-15 minutes to reduce the dough from spreading. 
  10. Bake the Sourdough Candy Cane Cookies for 10-12 minutes or until the bottoms are lightly golden brown. Allow the cookies to rest on the cookie sheet for 5 minutes, then carefully place the candy cane sugar cookies on a cooling rack. 
  11. Looking for more sweetness?
    Drizzle each cookie with a simple peppermint glaze! Mix the heavy cream with powdered sugar, until desired consistency is reached. Then stir in the peppermint extract.
    60 grams heavy cream, 130 grams powdered sugar, 4 grams peppermint extract
  12. Drizzle on top or dip the cookies into the peppermint glaze. Leave them to dry. Enjoy!

Notes

This recipe card was updated on February 27th, 2026. 

How to Decorate

If the shape of these unique cookies wasn't enough to wow your guests, maybe this will do the trick!
Before baking, sprinkle coarse sugar on top of each candy cane cookie. Or right as you pull the cookies out of the oven, sprinkle each with crushed peppermint candy canes for a more festive color and crunch!
Looking for more sweetness? Drizzle each cookie with a simple peppermint glaze! Mix 1/4 cup of heavy cream with 3/4-1 cup of powdered sugar, until desired consistency is reached. Then stir in 1 tsp of peppermint extract.

How to Store

Store leftover Sourdough Candy Cane Cookies in an airtight container at room temperature for 5-7 days. 

FAQs:

Why are my candy cane cookies spreading?

It is important to work quickly when shaping the Sourodugh Candy Cane Cookies. If the dough gets too warm, then it will spread when baked. If you think the cookie dough is a bit too soft, place the shaped cookies into the freezer for 10-15 minutes before baking to allow the dough to firm up again.

Can I prepare these cookies ahead of time?

Absolutely! You can prepare the cookie dough, cover it in plastic wrap, and store it in the fridge overnight until you are ready to shape.
You can also shape the cookies and keep them in the fridge overnight before baking the following day.
You may want to shape and then freeze the cookies. Do so by placing the shaped candy cane cookies on a cookie sheet lined with parchment paper, freezing them, and then storing them in a zip-lock bag for up to 2 months. No need to thaw the dough, just bake as instructed and add a minute or two to the baking time. 

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 51mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 126IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.5mg
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