Festive Peppermint Cookies How to Make Them

There’s something about the crisp, pepperminty snap of a candy cane that just screams cozy winter evenings and childhood holidays. I remember sneaking those striped sweeties from my grandma’s candy jar, the cold snap on my tongue offset by the warm kitchen smells of spiced cookies and hot cocoa. So when I developed this Candy Cane Swirl Loaf recipe, I wanted to capture every bit of that magic—the bright peppermint flavor folded into tender, fluffy bread that’s just sweet enough to keep you coming back for more. It’s like a festive hug in loaf form. If you’ve ever swooned over red velvet or peppermint bark, this one’s right up that alley but with a soft, melt-in-your-mouth texture that’ll knock your socks off. Plus, it’s surprisingly simple, which makes it perfect for last-minute gift-giving or an indulgent treat on a chilly night.

What is candy cane swirl load?

This loaf is essentially a soft, sweet bread that’s beautifully marbled with peppermint-spiked swirls, mimicking the iconic red-and-white stripes of candy canes. Think of it as a festive twist on traditional swirl breads—you know, like cinnamon swirl but with a wintery punch. The name “candy cane” obviously comes from the peppermint flavor and the red stripes peeking through the loaf’s pale dough. It’s perfect if you want to bring that holiday spirit into your baking without the fuss of candy-making or decorating. Plus, the scent alone will have your whole kitchen feeling like Christmas. It’s a treat that feels both nostalgic and a little grown-up because of that lovely peppermint aroma and mild sweetness. Anyone who loves that cooling, minty kick paired with soft bread will get why this is a winner.

Why you’ll love this recipe?

What I love most about this candy cane swirl loaf is how it combines flavors and textures that feel extra special without requiring hours of work or fancy equipment. First off, the flavor is unreal—it’s not over-the-top sweet like a candy bar, but the peppermint flavor really shines through in every bite, balanced by a lightly sweet dough that’s soft and pillowy. It’s like your favorite holiday candy, but with a fresh-baked vibe.

It’s also incredibly simple to make. If you’ve ever worried about swirl breads being too complicated, this one’s foolproof. The dough is forgiving, and the peppermint swirl comes together in minutes. I always tell friends, don’t be intimidated by the marbling—it’s way easier than it looks, and a little imperfection just adds charm! You don’t need specialty ingredients either. Just basic pantry staples and that classic candy cane flavoring or crushed candy canes to fold in.

Another sweet part? It’s budget-friendly. You can whip up a batch with minimal investment in no time. I’ve made this for school bake sales, holiday parties, and even just an afternoon snack table, and everyone absolutely devours it. The versatility is fantastic too—serve it warm with coffee or chai, toast slices for breakfast, or even spread with cream cheese or Nutella for a decadent twist. This loaf has quickly become a family favorite because it fits seamlessly into both busy mornings and indulgent winter evenings.

How do I make candy cane swirls?

Quick Overview

Making this candy cane swirl loaf is all about layering simple elements: a soft, lightly sweet yeast dough and a vibrant candy cane peppermint swirl. You start by prepping the dough, then mix up a peppermint-infused filling that you spread and swirl into the rolled-out dough before baking it all into a beautifully marbled, aromatic loaf. It’s one of those recipes that feels fancy but doesn’t demand your whole day. Plus, that festive peppermint scent filling your kitchen is just the cherry on top. Trust me, even if you’ve never worked with yeast before, this one’s approachable.

Ingredients

For the Main Batter:

• 3 cups all-purpose flour (fresh is key for good rise)
• 2 ¼ teaspoons active dry yeast (or one packet)
• ½ cup sugar (balance sweetness—you could go a bit less if preferred)
• 1 cup warm milk (around 110°F – warm to the touch but not hot)
• 1 large egg, room temperature (adds richness and tenderness)
• ¼ cup unsalted butter, melted but cooled
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Filling:

• ½ cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon peppermint extract (adjust for strength, but go bold—it’s the star!)
• ½ cup crushed candy canes or peppermint candies (gives great texture and pops of color)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream (for drizzling consistency)
• ¼ teaspoon peppermint extract (optional for extra kick)
• Red sugar sprinkles or crushed candy cane shards (for garnish)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it lightly with butter or non-stick spray. This is important because the sticky peppermint crunch can cling to the pan, and you want those beautiful edges to come out clean. I like to line the pan with parchment paper too—makes pulling the loaf out a breeze once it’s cooled.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir these together well with a whisk or fork until evenly distributed. I always sift the flour for a lighter batter, but if you’re short on time, a good stir is fine. Mixing the dry ingredients first helps with even yeast distribution, so the dough rises beautifully without weird pockets.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract. Make sure the milk isn’t too hot because that can kill the yeast—warm is just right. I check by dipping a finger in; if it feels comfy without burning, it’s perfect. The wet ingredients bring richness, moisture, and the lovely soft crumb to the loaf.

Step 4: Combine

Pour the wet ingredients into the dry mix and fold gently with a spatula or wooden spoon until it forms a sticky dough. Then, lightly flour a clean surface and knead the dough by hand for about 5-7 minutes until smooth and elastic. If it’s super sticky, sprinkle just a bit more flour, but don’t overdo it or your loaf will turn dense. I learned the hard way that a little stickiness is a good thing. When your dough springs back when poked, it’s ready to rise.

Step 5: Prepare Filling

Mix the powdered sugar and softened butter until smooth and creamy, then stir in the peppermint extract. Fold in the crushed candy canes last to keep some lovely crunchy bits in the mixture. This filling is the heart of the recipe—bright, minty, and a touch sweet. If you want to mix it up, try adding a few drops of red food coloring to the filling for a more dramatic red swirl.

Step 6: Layer & Swirl

Roll the dough out on a floured surface into a roughly 15×10-inch rectangle. Spread the peppermint filling evenly over the dough, leaving a tiny border on the edges. Then, starting from the longer side, roll it up tightly but gently so you don’t squeeze out the filling. Pinch the edges to seal. Finally, using a knife, slice the roll in half lengthwise down the middle, exposing the peppermint spirals. Gently twist the two strands around each other, keeping the cut sides facing up to show off the swirls, then tuck the ends under. Pop it gently in your loaf pan.

Step 7: Bake

Cover the pan loosely with a clean kitchen towel and let it rest in a warm spot for about 30-45 minutes until puffed up almost to the top. Then bake for 35-40 minutes, checking by inserting a toothpick into the center—it should come out with just a few crumbs attached. The smell is intoxicating—the peppermint dancing with the baking bread is pure bliss, and it’s a great sign things are going right. If the loaf starts browning too fast, tent it loosely with foil.

Step 8: Cool & Glaze

Let the loaf cool in the pan for about 15 minutes before transferring it to a wire rack. While it cools, whisk your glaze ingredients together until smooth but still pourable. Drizzle the glaze over the warm loaf so it settles into the swirls. Sprinkle with crushed candy cane pieces or red sugar for eye-catching sparkle and extra crunch. Waiting for it to cool is the hardest part, but trust me, the glaze locks in that peppermint magic.

Step 9: Slice & Serve

When fully cooled, slice the loaf with a serrated bread knife to prevent squishing. I like it just slightly warm, but it’s equally delicious at room temperature. Serve on its own or with a smear of cream cheese or butter. The peppermint sweetness paired with that melt-in-your-mouth crumb always disappears in minutes at my house—especially with a cup of coffee or hot chocolate alongside.

What to Serve It With

For Breakfast: There’s nothing like thick slices of this candy cane swirl loaf toasted lightly with a smear of butter and a hot cup of black coffee or peppermint tea to kickstart a chilly winter morning. The peppermint notes wake up your senses without being overpowering, making it a sweet but balanced start to the day.

For Brunch: Dress it up by serving this loaf alongside a fresh fruit salad, whipped cream, and a festive mimosa or spiced chai latte. A light dusting of powdered sugar and a few fresh mint sprigs add that elegant touch if you’re hosting company.

As Dessert: If you want to end the evening on a cozy note, serve slices warm with a scoop of vanilla bean ice cream or a drizzle of melted chocolate. The peppermint crunch adds a delightful texture contrast that melts perfectly with creamy desserts.

For Cozy Snacks: This loaf shines anytime you’re lounging on the couch, curled up with a warm blanket and a mug of cocoa. My family loves it just cut into thick slices with a little cream cheese spread or even plain—it’s a crowd-pleaser that doesn’t get boring.

This recipe has become our holiday staple. Sometimes I bring it to potlucks, and it always disappears first, usually before the peppermint bark or gingerbread cookies. It’s that special kind of treat that feels both nostalgic and fresh, reminding me of those childhood winter evenings I cherish so much.

Top Tips for Perfecting Your Candy Cane Swirl Loaf

Dough Prep: Always check your yeast’s freshness. I once tried with expired yeast and ended up with a flat loaf—lesson learned! The milk should feel warm but never hot when mixed with yeast to activate it properly.

Mixing Advice: Don’t overmix once wet and dry ingredients combine. Overworking the dough after adding wet ingredients can make it tough. Knead just enough to develop that springy texture. It should feel soft, a little tacky but smooth.

Swirl Customization: The swirl is the showstopper here, so take your time spreading the peppermint filling evenly. For a brighter red swirl, fold in a touch of red gel food coloring. When twisting the dough strands, go gently—too tight and the loaf can pop open while baking.

Ingredient Swaps: I tried this recipe with half whole wheat flour once, and while it added nuttiness, the texture was a bit denser. For dairy-free options, almond or oat milk works well, and vegan butter can substitute the regular butter without losing moisture. Peppermint extract strength varies by brand, so taste and adjust before mixing.

Baking Tips: Oven temperatures can vary wildly. If in doubt, test doneness at 35 minutes and then keep a close eye. I bake mine on the middle rack for even heat distribution. If the edges brown too fast, loosely cover with foil mid-bake.

Glaze Variations: Try a citrus twist by adding a teaspoon of orange zest to the glaze—it contrasts beautifully with peppermint. For a thinner glaze, add milk one teaspoon at a time to get the perfect drizzle consistency. Don’t glaze when the loaf is too hot or the icing will melt away.

I’ve learned over the years that patience during resting and cooling makes the biggest difference. Rushing slicing means losing gorgeous swirls and that soft, delicate texture. Trust me on this one—those extra minutes pay off every time.

Storing and Reheating Tips

Room Temperature: Keep the loaf in an airtight container or wrapped tightly in plastic wrap for up to 2 days. This keeps the bread soft but makes sure that peppermint crunch stays crisp. Avoid storing it uncovered—it dries out fast!

Refrigerator Storage: If you want to stretch shelf life up to 5 days, wrap the loaf well in foil or place in an airtight container to prevent it from picking up fridge odors. The cool environment slows staling, but you might notice the peppermint crunch softening a bit.

Freezer Instructions: This loaf freezes beautifully. Wrap tightly in plastic wrap and then again in foil to avoid freezer burn. Freeze for up to 3 months. When ready, thaw overnight in the fridge or warm it gently in the oven wrapped in foil to revive that fresh-baked texture.

Glaze Timing Advice: If you plan to freeze or refrigerate for a few days, I recommend adding the glaze right before serving. Glazing too early can cause it to crack or slide off with moisture changes during storage. When serving later, drizzle glaze and sprinkle candy cane shards for a fresh look and bright flavor.

Frequently Asked Questions

Final Thoughts

This candy cane swirl loaf has become one of those recipes I’m so glad I stumbled upon because it brings warmth, color, and flavor to any gathering without any fuss. The peppermint swirl is like a secret little sparkle inside, delivering nostalgia with every bite and reminding me of cozy nights and family laughter around the table. If you love that peppermint-candy vibe but want something uniquely homey and fresh from your oven, this will be your new go-to treat. I encourage you to give it a try, tweak it to your taste, and share the joy—it disappears way too fast in my house! Can’t wait to hear your stories and see how your own candy cane loaf turns out. Happy baking!