Candy Cane Sourdough Cookies: Easy Homemade Holiday Treats

Introduction

Let me tell you, the aroma of fresh-baked Candy Cane Sourdough Cookies wafting through my kitchen is enough to make anyone stop in their tracks and take a deep, happy breath. Imagine the sweet scent of peppermint mingling with buttery cookie dough—there’s just something so magical about it. The first time I made these, I was instantly hooked. There’s this moment when you crack open the oven door and the peppermint hits you right in the face (in the best way, I promise)—it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These cookies started out as a little experiment one chilly December, when I was knee-high to a grasshopper and determined to recreate the flavors of my grandma’s Christmas kitchen. She used to keep a candy cane stash in her apron pocket, doling them out whenever she caught us sneaking bites of cookie dough. Years ago, I stumbled onto the idea of using sourdough discard in cookies—mostly because I hated throwing away that precious starter. Turns out, that tangy kick from the sourdough pairs perfectly with the cool sweetness of candy canes. Honestly, I wish I’d thought of this trick a decade ago.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Even my toughest critics—my kids—gave them two sticky thumbs up. These Candy Cane Sourdough Cookies have become a staple for holiday gatherings, gifting, and those “just because” cozy afternoons. They’re dangerously easy, with pure, nostalgic comfort in every bite. Perfect for potlucks, for brightening up your Pinterest cookie board, or as a sweet treat for your kids after sledding. I’ve tested them more times than I care to admit (in the name of research, of course), and I promise—they’re that good. Trust me, you’re going to want to bookmark this one. It’s that warm-hug kind of recipe that keeps everyone coming back for more.

Why You’ll Love This Recipe

There’s something special about combining the tang of sourdough with the cool crunch of candy canes. After baking dozens of batches, tweaking ratios, and even consulting my chef friend (who gave two enthusiastic thumbs up), I can confidently say these cookies check every box. Here’s why you’ll love them:

• Quick & Easy: Comes together in under 30 minutes—perfect for busy holiday schedules or those surprise guests.
• Simple Ingredients: No fancy grocery trips required; just pantry staples, a little sourdough discard, and a handful of candy canes.
• Perfect for Holiday Gatherings: Great for cookie exchanges, festive brunches, or cozy nights by the fire.
• Crowd-Pleaser: Kids and adults alike rave about the unique twist and nostalgic flavor combo.
• Unbelievably Delicious: Crisp edges, chewy centers, and bursts of peppermint—seriously addictive!

What sets these apart from the usual holiday cookie? Well, that sourdough discard is the secret. It adds a subtle tang that balances the sweetness and makes the cookies tender instead of just sugary. Plus, crushed candy canes get sprinkled on top and folded into the dough, so you get crunch, color, and that classic holiday zing in every bite. I use a gentle folding technique to keep the cookie tender, and a quick chill in the fridge for perfect texture. Trust me—these aren’t just another peppermint cookie. They’re the best version I’ve made (and I’ve tried plenty).

It’s the kind of treat that makes you close your eyes after the first bite—comfort food, but with a fun, festive twist. Whether you’re out to impress guests or just want a new spin on holiday baking, these Candy Cane Sourdough Cookies are the answer. They’re easy enough for weeknight baking and special enough for any celebration. Go ahead, make a double batch—you’ll thank me later!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying holiday cookie texture—without the fuss. Most are pantry staples, but a few add a festive touch you can’t skip!

• For the Cookie Dough:
  • All-purpose flour (240g / 2 cups) – standard is great, but King Arthur always gives a nice texture
  • Unsalted butter (113g / 1/2 cup), softened – adds richness and keeps things tender
  • Granulated sugar (150g / 3/4 cup) – for classic sweetness
  • Brown sugar (50g / 1/4 cup), packed – gives a hint of caramel flavor
  • Sourdough discard (120g / 1/2 cup), room temperature – that tangy twist (don’t use active starter, it’s too bubbly)
  • Large egg (1), room temperature – helps bind and add moisture
  • Pure vanilla extract (1 tsp) – for warm aroma and flavor depth
  • Salt (1/2 tsp) – balances the sweet and brings out the flavors
  • Baking soda (1/2 tsp) – makes the cookies light and chewy
• For the Candy Cane Crunch:
  • Candy canes (6-8 regular size or 1 cup crushed) – I use classic peppermint, but feel free to switch it up
  • Optional: White chocolate chips (90g / 1/2 cup) – adds extra creamy sweetness
• Substitutions & Tips:
  • Gluten-free flour blend: swap 1:1 for a GF version (Bob’s Red Mill works well)
  • Vegan butter & flax egg: for dairy-free, plant-based cookies that still taste amazing
  • Use dairy-free white chocolate chips if you want a fully allergen-friendly batch
  • If candy canes are hard to find, use any peppermint hard candies (crushed)
  • Try adding a drop of peppermint extract for even more festive flavor—but go easy, it’s strong!

I always recommend using good-quality butter, as it really makes the cookie flavor pop. If you’re baking in the summer, swap in fresh mint from your garden for a fun twist. And don’t worry if you’re low on sourdough discard—these cookies work with as little as 1/4 cup, though they’ll be a bit less tangy.

Equipment Needed

• Large mixing bowl – for combining your dough (I like glass, but stainless works too)
• Medium bowl – for whisking dry ingredients together
• Electric mixer or stand mixer – makes creaming butter and sugar a breeze; a wooden spoon works if you want an arm workout
• Baking sheet (standard half-sheet) – lined with parchment paper for easy cleanup
• Measuring cups and spoons – accuracy is key for cookies
• Rubber spatula – helps fold in candy canes without crushing the dough
• Rolling pin (optional) – only if you want perfectly even cookies
• Wire cooling rack – lets cookies cool quickly and keeps them crisp
• Zip-top bag and rolling pin or heavy object – for crushing candy canes (kids love this job!)

If you don’t have a stand mixer, don’t sweat it—a hand mixer works just fine. I’ve even made these with a sturdy spoon and some elbow grease. For baking sheets, I use basic aluminum trays from the grocery store, and parchment paper is a lifesaver for quick cleanup. After years of cookie baking, I’ve learned that silicone baking mats are great, but parchment is easier to replace if you’re gifting batches. If you splurged on a fancy mixer, just remember to wipe it down after crushing candy cane bits—peppermint dust gets everywhere!

Preparation Method

1. Prep Your Ingredients: Measure out all ingredients. Crush candy canes by placing them in a zip-top bag and smashing with a rolling pin or meat mallet until you have pea-sized pieces and peppermint dust.
2. Cream the Butter and Sugars: In a large bowl, beat 113g (1/2 cup) unsalted butter, 150g (3/4 cup) granulated sugar, and 50g (1/4 cup) brown sugar together until light and fluffy (about 2-3 minutes with a mixer). It should look pale and feel creamy.
3. Add Wet Ingredients: Beat in 1 large egg, 1 tsp vanilla extract, and 120g (1/2 cup) sourdough discard until fully combined. Mixture may look a bit loose, but that’s normal—sourdough discard adds moisture and a slight tang.
4. Combine Dry Ingredients: In a medium bowl, whisk together 240g (2 cups) all-purpose flour, 1/2 tsp salt, and 1/2 tsp baking soda. Make sure there are no lumps.
5. Mix Dough: Gradually add dry ingredients to wet, mixing on low speed until just combined. Don’t overmix—cookie dough should be soft, not tough.
6. Fold in Candy Canes and White Chocolate: Gently stir in 1 cup crushed candy canes and, if using, 90g (1/2 cup) white chocolate chips. Dough will be speckled with pink and white bits. If it’s too sticky, chill in the fridge for 20 minutes (this helps with shaping).
7. Scoop and Shape: Use a cookie scoop or tablespoon to portion dough onto a parchment-lined baking sheet, spacing cookies about 2 inches (5cm) apart. If you like, roll dough into balls for a rounder shape.
8. Bake: Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers are just set. (Watch closely—the candy cane bits can caramelize quickly!)
9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.
10. Troubleshooting: If cookies spread too much, chill dough longer. If candy pieces melt too much, use larger chunks next time. For extra crunch, sprinkle a few candy cane bits on top before baking.

Tip: The dough freezes beautifully—just scoop, freeze on a tray, then store in a zip-top bag. Bake straight from frozen, adding 2 extra minutes. If you want extra festive flair, drizzle cooled cookies with melted white chocolate and a pinch of crushed peppermint. Trust me, your kitchen will smell like a holiday wonderland!

Cooking Tips & Techniques

After plenty of trial and error, here’s what I’ve learned about Candy Cane Sourdough Cookies. First, your sourdough discard should be at room temperature—not cold from the fridge—otherwise your dough gets lumpy. I once tried mixing straight from the jar, and let’s just say, the cookies were a little… wonky.

• Use Softened Butter: Not melted! Softened butter creams better, giving the cookies their classic chewy texture.
• Don’t Overmix: Mix just until the flour disappears. Overworking the dough makes tough cookies, not tender ones.
• Chill the Dough: If your kitchen is warm or you want thicker cookies, 20 minutes in the fridge works wonders.
• Crush Candy Canes Well: Pea-sized pieces are perfect. If they’re too big, they’ll melt out and make holes; too small, and the peppermint flavor disappears.
• Bake on Parchment: Candy canes get sticky, and parchment keeps cleanup easy.
• Watch the Bake Time: Every oven is a little different. Start checking at 10 minutes. I’ve burned a batch or two by getting distracted!
• Space Cookies Apart: They do spread, especially if your dough is warm. Give ‘em room to breathe.
• Let Cool on Tray: Moving cookies too soon can cause them to fall apart. Patience pays off—wait those 5 minutes!

Consistency is all about those little details. If you’re multitasking, set a timer (trust me, with holiday chaos it’s easy to forget). And one last thing—don’t skip the taste test. A warm cookie right off the rack is pure holiday joy!

Variations & Adaptations

One of the best things about Candy Cane Sourdough Cookies is how easy they are to customize. Whether you’re looking to adjust for allergies, switch up flavors, or play with textures, here are some fun twists:

• Gluten-Free: Swap standard flour for your favorite 1:1 gluten-free blend. Bob’s Red Mill is my go-to—texture stays chewy and light.
• Chocolate Lovers’ Version: Use chocolate chips instead of (or with) white chocolate, and add a tablespoon of cocoa powder to the dough for a rich, fudgy bite.
• Seasonal Citrus Twist: Add 1 tsp finely grated orange or lemon zest with the wet ingredients. Peppermint and citrus are a match made in holiday heaven.
• Vegan Adaptation: Use vegan butter and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and set for 5 minutes). Dairy-free white chocolate chips make these plant-based and delicious.
• Cooking Methods: Try baking in a cast iron skillet for a “cookie cake” presentation. Just press the dough into a buttered skillet and bake 15-18 minutes.
• Personal Favorite: Last year, I swapped half the candy canes for crushed chocolate mint candies—turned out like Thin Mints, but chewy!

If you need to avoid nuts, double-check your candy cane and chocolate chip labels. For lower sugar, cut the granulated sugar by 1/4 cup—the cookies will still be sweet, just a tad less candy-like. And if you love a festive look, drizzle with colored icing or sprinkle edible glitter after baking. There’s no wrong way to make them your own!

Serving & Storage Suggestions

I always serve these Candy Cane Sourdough Cookies slightly warm—right off the cooling rack if you can swing it. If you’re planning for a party, arrange them on a festive plate with a few extra candy canes for decoration. They pair beautifully with hot cocoa, peppermint tea, or—if you’re feeling cheeky—a mug of eggnog.

For storing, let cookies cool completely, then place in an airtight container. They’ll stay fresh at room temperature for up to 5 days. If you want to keep them longer, stack in a freezer-safe bag or container and freeze for up to 2 months. To reheat, pop a cookie in the microwave for 10 seconds, or let thaw at room temp. The flavors actually deepen after a day, with the sourdough tang mellowing and the peppermint shining through.

If you’re gifting, tuck cookies into a holiday tin lined with parchment or wax paper. They travel well—no crumbly disasters in your gift baskets. And here’s a little secret: a quick drizzle of melted chocolate just before serving adds a bakery-worthy finish. These cookies truly get better with time!

Nutritional Information & Benefits

Each Candy Cane Sourdough Cookie (about 30g) contains approximately:

Calories	120
Fat	6g
Carbohydrates	17g
Protein	2g
Sugar	10g

The sourdough discard offers a little boost of gut-friendly bacteria (even after baking, some goodness remains). Using real butter and eggs gives you healthy fats and protein, while swapping in gluten-free flour or vegan options makes the cookies inclusive. Candy canes are pure sugar, but hey, it’s the holidays! Always check for allergens—wheat, dairy, and eggs are present unless you adapt. From a wellness perspective, I love that these cookies are lower in sugar than most frosted holiday treats, and the tangy sourdough makes them a bit easier to digest. Moderation is key, but I say a little holiday joy goes a long way!

Conclusion

So, why should you try these Candy Cane Sourdough Cookies? Honestly, they’re that perfect blend of festive, nostalgic, and just a little bit unexpected. The sourdough gives a unique twist, the candy canes add crunch and color, and the whole batch comes together dangerously fast. Whether you stick to the classic or try one of the fun variations, there’s a reason these cookies have become my go-to for holiday baking and gifting.

Feel free to tweak the recipe—swap out flavors, use your favorite chocolate, or make them gluten-free. I love these for their simplicity and for how much joy they bring to my family (and let’s be real, they look adorable on a Pinterest board!). If you bake them, leave a comment below with your favorite twist, and share with anyone who needs a little holiday cheer. I hope these cookies bring you as much comfort and happiness as they do in my kitchen. Happy baking!

FAQs

How do I crush candy canes without making a mess?

Place candy canes in a zip-top bag and use a rolling pin or meat mallet to break them up. Do it gently—otherwise, you’ll end up with peppermint dust everywhere!

Can I use active sourdough starter instead of discard?

It’s best to use sourdough discard. Active starter is bubbly and will change the texture of your cookies, making them more bread-like.

Do these cookies freeze well?

Absolutely! Freeze baked cookies in an airtight container for up to 2 months, or freeze dough balls and bake from frozen when you need a quick batch.

Can I make these cookies gluten-free or vegan?

Yes! Use a 1:1 gluten-free flour blend for GF cookies and swap in vegan butter plus a flax egg for a vegan version. Dairy-free white chocolate is a great addition, too.

Why did my cookies spread too much?

This usually happens if the butter is too warm or the dough isn’t chilled. Try chilling the dough for 20-30 minutes before baking. Also, check your baking soda isn’t expired.

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