This Candy Cane Cookies recipe has been part of my holiday baking since I first tried to recreate the bright, minty treats my grandmother used to make. I discovered this combination during a snowy December afternoon when I wanted a cookie that smelled like a candy shop but felt homemade and tender. The dough blends classic sugar cookie richness with a gentle peppermint lift, while the red gel provides the playful stripe that kids and adults alike enjoy. Every year, the scent of butter, vanilla, and peppermint in my kitchen draws neighbors by, asking what is baking. It is the smell that turns a simple afternoon into a memory. I remember shaping these with my daughter the first year she could stand on a stool and press cookie cutters into dough. The texture is delicate yet holds a crisp edge when baked properly, and the peppermint is assertive but not overpowering. When fresh from the oven the cookies are slightly soft and still warm, and after cooling they have a clean snap that makes them ideal for stacking in tins. What makes them special is the balance: a buttery base, a whisper of vanilla, and the festive peppermint finish that complements hot cocoa and coffee alike.

Ingredients

• All-purpose flour: 2 1/2 cups. Use a spoon-and-level measure for accuracy; King Arthur or Gold Medal are reliable and create a tender crumb.
• Baking powder: 1/2 teaspoon. Provides a gentle lift so cookies have a light texture without spreading too much.
• Salt: 1/4 teaspoon. Balances sweetness and enhances the buttery flavor; kosher salt measured finely works well.
• Unsalted butter: 3/4 cup softened. Room temperature butter (about 68 to 72 F) creams best; plug for Land O\'Lakes or Plugr for consistent results.
• Granulated sugar: 3/4 cup. Gives crisp edges and clean sweetness; for sparkle, reserve a tablespoon for topping before baking.
• Large egg: 1. Adds structure and a bit of richness; use an egg at room temperature to help emulsify dough.
• Vanilla extract: 1 teaspoon. Use pure vanilla for depth; imitation will taste flatter in this simple dough.
• Peppermint extract: 1/2 teaspoon. Strong by nature; start here and increase slightly if you prefer bolder mint.
• Red gel food coloring: A few small drops. Gel color maintains vibrancy without adding extra liquid that would change dough consistency.
• Crushed candy canes or coarse sugar: Optional for topping. If using candy canes, crush coarsely for texture and visual appeal.

Instructions

Prepare dry ingredients: Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. Sifting is optional but helps incorporate the rising agent evenly and prevents lumps. Set the bowl aside while you cream butter and sugar so the flour remains aerated and ready to fold in gently. Cream butter and sugar: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 2 to 3 minutes with an electric mixer on medium speed. Proper creaming traps air and contributes to a light bite; scrape the bowl and beat briefly to ensure even texture. Add egg and extracts: Beat in 1 large room temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until fully incorporated. Mix on low just until homogenous to avoid overworking the dough. If you overmix, the cookies can become tough. Create the red stripe: Transfer about one quarter of the dough to a small bowl and add a few drops of red gel food coloring, kneading gently with a spatula or your hands until the color is evenly distributed. Gel coloring gives vivid color without altering dough hydration. Chill both portions briefly if the dough becomes too soft to handle. Form cookies: Roll small portions of plain dough into 1-inch ropes and roll red dough into thinner 1/2-inch ropes. Press a red rope along a plain rope and twist lightly to create a candy-cane stripe, then shape into a small log and bend into the classic cane curve or slice into rounds for striped discs. Alternatively, flatten logs slightly for a crisper edge. Arrange on parchment-lined baking sheets 1 inch apart. Top and chill: If using crushed candy canes or coarse sugar, press a pinch onto each cookie top. Chill shaped cookies on the sheet for 10 to 15 minutes in the refrigerator; this reduces spreading and sharpens edges while baking. Bake and cool: Preheat oven to 350 F and bake cookies on the center rack for 8 to 12 minutes, depending on size; edges should be lightly golden while centers remain pale. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. This brief rest sets the structure and prevents breakage.

Storage Tips

Store cooled cookies in an airtight tin or container layered with parchment to prevent sticking; at room temperature they keep well for up to five days while remaining tender. For longer storage, freeze baked cookies flat on a tray for an hour, then transfer to a freezer-safe container with parchment between layers to preserve shape. Thaw at room temperature for 20 to 30 minutes before serving. If you freeze unbaked dough logs, wrap tightly in plastic and bake directly from chilled or partially thawed — add a minute or two to baking time as needed.

Ingredient Substitutions

If you prefer a lighter flavor, swap half the granulated sugar for superfine sugar for a finer crumb; for a dairy-free option, use a vegan butter substitute measured 1:1 and increase chilling time slightly as plant-based spreads can be softer. To make egg-free cookies, use 3 tablespoons of aquafaba or 1/4 cup of unsweetened applesauce in place of the egg — expect a slightly different texture. If you want chocolate-mint, fold in 1/4 cup cocoa powder and reduce flour by the same amount to keep the dough balance.

Serving Suggestions

Serve these with hot chocolate topped with whipped cream and a mini candy cane for a festive pairing. For elegant presentation, stack three cookies tied with twine and a small sprig of rosemary or mint. They also complement cheese boards with mild cheeses like Brie or young cheddar, offering a refreshing palate cleanser between bites. For parties, arrange on tiered trays with other holiday cookies for visual contrast and ease of access.

Cultural Background

The candy cane motif has Germanic and European holiday origins, originally created as a straight white sugar stick. Over time, red stripes and peppermint flavor became standard in North America. These cookies take the familiar candy cane flavors and translate them into a tender buttery treat that blends the nostalgic candy shop aroma with home-kitchen techniques. The recipe combines classic sugar cookie methods with a peppermint twist that reflects modern seasonal baking traditions.

Seasonal Adaptations

In winter, use crushed candy canes and a touch of cinnamon for warmth. For spring-themed events, substitute the peppermint for lemon extract and use pastel gel colors instead of red. At Halloween, swap peppermint for a touch of molasses and use orange gel to create seasonal hues. For a more adult variation at holiday parties, brush baked cookies lightly with a simple syrup spiked with liqueur, such as peppermint schnapps, and allow to set for a glossy finish.

Meal Prep Tips

Make dough up to two days ahead and keep wrapped in the refrigerator, or shape logs and freeze for up to three months. When preparing many batches for events, bake several sheets at once and cool on racks; store in multiple airtight containers to avoid condensation. For travel, pack cookies with a layer of parchment to prevent scuffing, and place a small piece of bread in the tin to help maintain moisture for fresher bites the next day.

Whether you are making them for a school bake sale, holiday exchange, or a quiet evening by the tree, these cookies offer approachable technique and joyful results. I hope you make them part of your seasonal traditions and adapt them with your own family\'s preferences.