These copycat Crumbl candy cane cookies are the ultimate holiday indulgence! Made with soft, chewy peppermint sugar cookies and topped with the most incredible creamy peppermint frosting, they’re everything you love about the famous Crumbl version but made right in your own kitchen.
What makes these cookies so special is their perfect texture – they’re thick, soft, and have just the right amount of peppermint flavor without being overwhelming. The real magic happens with the frosting though – it’s rich, creamy, and pipes beautifully into those signature swirls. Topped with crushed candy canes, these cookies are not only delicious but absolutely stunning to look at. They’re perfect for holiday parties, cookie exchanges, or just treating yourself to something special this season!
How To Make Crumbl Candy Cane Cookies
Step 1. I always start by preheating my oven to 350 degrees and lining two cookie sheets with parchment paper. In a large bowl, I beat together the softened butter, sugar, eggs, peppermint extract, and almond extract until everything is combined and smooth. For me, the key is making sure that butter is properly softened – it makes all the difference in texture! In a separate medium bowl, I whisk together the flour and baking powder, then gradually beat this dry mixture into the wet ingredients until a soft dough forms. Using a large ice cream scoop, I portion out the dough and roll each piece into a smooth ball with my hands.
Step 2. Here’s where the magic happens to get that signature Crumbl shape! I spray the bottom of a flat cup with cooking spray and dip it into the reserved cup of sugar. This prevents sticking and adds a lovely sweet coating. I then gently press the cup into each dough ball, flattening it into a thick disk. The key is not to press too hard – you want them thick and soft, not thin and crispy. I repeat this process with all the remaining dough, making sure each cookie has that perfect flat-topped shape.
Step 3. I always bake just one tray at a time to ensure even cooking. Into the preheated 350-degree oven they go for about 11 minutes. I like to watch for the edges to be just set but not browned – these cookies should stay nice and pale for that authentic Crumbl look. Once they’re done, I remove them from the oven and let them cool completely on the baking sheet. This cooling time is crucial because frosting warm cookies will just create a melty mess!
Step 4. While the cookies cool, I make the most incredible peppermint frosting using my standing mixer. I beat together the softened butter, powdered sugar, and peppermint extract until the mixture is combined, creamy, and beautifully thick. The consistency should be perfect for piping – not too stiff, but not too loose either. I transfer this gorgeous frosting into a large piping bag fitted with a round tip, then pipe beautiful spirals onto the top of each completely cooled cookie. I love how professional they look with those perfect swirls!
Step 5. The final step is my favorite – sprinkling those crushed candy canes over the fresh frosting! I like to be generous with the candy cane pieces because they add such a beautiful pop of color and that perfect peppermint crunch. After decorating, I let the frosting set and harden slightly for about an hour before serving. This waiting time helps the frosting hold its shape beautifully, and honestly, the anticipation just makes them taste even better when you finally get to enjoy them!
Copycat Candy Cane Crumbl Cookies
Ingredients
- 1 C unsalted sweet cream butter softened
- 1 C sugar
- 2 large eggs
- 1 tsp pure peppermint extract
- ½ tsp pure almond extract
- 3 C flour
- 2 tsp baking powder
- 1 C sugar set aside
Peppermint Frosting ingredients
- 1 C unsalted sweet cream butter softened
- 3 1/2 C powdered sugar
- 1 tsp pure peppermint extract
- 10 candy canes crushed
- 1 large piping bag with large round tip
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Using a large bowl, beat together the butter, sugar, eggs, peppermint extract, and almond until
- combined and smooth
- Using a medium bowl, whisk the four and baking powder together until combined
- Gradually beat into the wet ingredients until a dough forms
- Using a large ice cream scooper, scoop out dough into your hand and roll into a ball
- Spray the bottom of a flat cup and dip into the 1 C of sugar
- Press the cup into the dough ball and gently flatten into a thick disk
- Repeat steps with remaining dough
- Bake 1 tray at a time in the oven for about 11 minutes
- Remove and allow to cool completely
- Frosting
- Using a standing mixer, beat all ingredients except the candy canes until combined, creamy and
- thick
- Scoop into the piping bag
- Pipe a spiral onto the top of the cookies
- Sprinkle the crushed candy canes on top
- Allow frosting to harden slightly for about an hour before enjoying
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