This recipe has been a holiday discovery that turned one quiet December evening into an annual family tradition. I first made these candy cane cookies when I wanted a small, festive treat that felt both nostalgic and new. The dough is rich and tender from butter and powdered sugar, and the peppermint extract lifts the flavor into something that instantly reads "holiday." The red swirl is cheerful but subtle, and the texture is slightly crisp around the edges with a soft center. I remember my neighbor’s toddler pointing at them with wide eyes and then gobbling two before his mom could say anything. That moment — the delighted surprise at a simple cookie — is exactly why I keep making them every season. What makes these especially dear to me is how quickly they come together and how easily the dough can be adapted. I originally developed the proportions when I had limited pantry ingredients and wanted something prettier than plain sugar cookies. The result is much less fussy than you might expect: the dough rolls smoothly, the coloring holds without bleeding, and the peppermint flavor is present but not overpowering. They are great for gifting because they travel well when cooled and packed in an airtight tin.

Ingredients

• Unsalted butter: 1 cup, softened. Use a high-quality block butter like Kerry Gold or Plugrá for a superior mouthfeel and subtle sweetness. Room-temperature butter blends more easily with powdered sugar, creating a fluffy base that yields a tender cookie.
• Powdered sugar: 1 cup. Also called confectioners' sugar, it dissolves into the butter quickly and contributes to the fine texture. Sift if your sugar is clumpy.
• Egg: 1 large, at room temperature. The egg binds the dough and provides lift. Let it sit out for 30 minutes if taken straight from the fridge.
• Vanilla extract: 1 teaspoon. Pure vanilla adds warmth and rounds the peppermint so the cookie doesn't taste one-note.
• Peppermint extract: 1/2 teaspoon. Use a concentrated extract; start with 1/2 teaspoon and taste the raw dough if you want a stronger mint presence.
• All-purpose flour: 2 1/2 cups. Spoon and level for accuracy — this ensures the dough isn't dry. King Arthur or Bob's Red Mill both work well.
• Salt: 1/2 teaspoon. Balances sweetness and enhances butter flavor.
• Red gel food coloring: A few small drops or gel smears; gel yields a bright color without thinning the dough. Use AmeriColor or Wilton gels.

Instructions

Beat butter and sugar until smooth and fluffy: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 cup powdered sugar on medium speed for 2 to 3 minutes. You want the mixture pale and slightly airy. Scrape the bowl down once to ensure even mixing. This aeration creates a tender crumb and helps the dough spread less during baking. Mix in the egg and extracts: Add 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Mix on low until the egg is fully incorporated and the batter looks smooth. If you overmix once the flour is added, the cookies can become tough, so stop as soon as the wet ingredients are combined. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. This distributes the salt evenly and prevents lumps. Add the dry mix gradually to the wet mixture on low speed until a cohesive dough forms. It should be pliable but not sticky; if it is sticky, add a tablespoon of flour at a time until manageable. Divide and color the dough: Divide the dough into two equal parts. Wrap each half in plastic wrap. To the portion that will be red, knead in a small amount of red gel food coloring — a pea-sized smear is often enough for a bright hue. Work quickly to avoid overwarming the dough. Chill for structure: Chill both wrapped dough halves in the refrigerator for 1 hour. Chilling firms the butter so the shapes hold in the oven and the colors do not blur. If you’re short on time, 30 minutes will help, but structure will be slightly softer. Preheat and shape: Preheat the oven to 350°F (180°C). Remove dough from the fridge and cut into equal portions. Roll each portion into ropes about 1/2 inch in diameter. Place a red rope and a white rope side by side and gently press together at one end, then twist them into a spiral and curve the top to form a candy cane shape. Place each shaped cookie on a parchment-lined baking sheet with 1 inch spacing. Bake and cool: Bake for 8 to 10 minutes, just until the edges are set and the bottoms are lightly golden. They will be soft when removed; let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they keep well for up to five days. For longer storage, freeze unbaked shaped cookies on a tray until firm, then transfer to a freezer-safe bag for up to three months. When ready to bake, place frozen shapes on a sheet and add a minute or two to the bake time. For baked cookies, thaw at room temperature and re-crisp in a 300°F oven for 3 to 5 minutes if they lose some crunch.

Ingredient Substitutions

To omit eggs, use 2 tablespoons aquafaba (chickpea liquid) as an egg replacer, though structure will be slightly different. Swap half the butter for vegetable shortening if you need a sturdier cookie for shipping; it alters mouthfeel but improves hold. For a natural red, use beet powder or concentrated freeze-dried strawberry powder mixed with a teaspoon of water — expect a softer color. To reduce sugar slightly, trim powdered sugar by up to 10 percent, but do not eliminate as it affects texture.

Serving Suggestions

These are lovely plated with dark chocolate dipped ends for contrast, or arranged in glass jars for edible gifts. Serve with hot cocoa or a peppermint latte for a coordinated flavor pairing. For a party, make a tray with assorted shapes and garnishes: crushed candy cane sprinkled on a few cookies, plain ones for children, and chocolate-drizzled for adults. Fresh sprigs of evergreen or a dusting of powdered sugar add a seasonal touch.

Cultural Background

Striped peppermint cookies and candy cane shapes are closely tied to Western holiday traditions, particularly in the United States and parts of Europe. The candy cane shape itself is said to originate in the 17th century as a simple sugar stick bent to resemble a shepherd’s crook, later adopting peppermint flavor and red stripes in the 19th and 20th centuries. These cookies riff on that lineage by translating the iconic look into a homemade shortbread-style dough, preserving the visual nostalgia while adding a buttery, tender bite.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon or a teaspoon of orange zest to the dough for a warm twist. For spring or Valentine’s Day, swap peppermint for almond extract and use pink gel coloring. For lower-sugar occasions, make smaller thumbprint versions with a blueberry or raspberry center. The basic technique of twisting two ropes lends itself to many seasonal color changes that keep the method fresh year-round.

Meal Prep Tips

Shape and freeze multiple trays of unbaked candy canes so you can bake fresh batches as needed. Portion dough into uniform logs to make rolling and twisting faster on the day you plan to bake. Label freezer bags with date and bake time; frozen shaped dough can go from freezer to oven with minimal defrosting required. Store baked cookies in shallow containers to avoid pressure that can flatten delicate shapes.

These candy cane cookies are simple to make, delightful to share, and flexible enough to become part of your family rituals. Whether you gift them, bring them to a potluck, or stack them by the cookie jar, they carry the warmth of easy, handmade holiday joy. I hope this recipe becomes one of your favorites to make and to give.