This batch of Candy Cane Cookies has been my holiday go-to ever since I first experimented with peppermint and a simple twist of dough one December afternoon. I discovered the method while trying to recreate the look of candy canes without using extra frosting or cutters — just two ribbons of dough twisted together and shaped by hand. The result is a bite that delivers a bright peppermint note, a delicate crisp at the edge, and a tender, buttery center that melts pleasantly in your mouth. Every year the plate disappears: neighbors pop by, kids in the family reach for seconds, and the baking sheet empties faster than I can refill it.

I love these because they combine nostalgia and technique: familiar candy-cane visuals with straightforward pastry technique you can teach your kids. They are quick to mix, require no chill time, and bake in a flash — perfect for last-minute holiday gatherings or cookie exchanges. The peppermint is subtle, not overpowering, and the red stripe adds visual charm. Over the years I've tuned the texture so the edges develop a gentle snap while the inside stays tender, and I always keep a jar of these on the counter for guests during December evenings.

Ingredients

• 1 cup unsalted butter, softened: Use a high-quality European-style butter if you want a slightly richer flavor. Bring to room temperature so it creams easily; this contributes to tenderness and flavor.
• 1 cup powdered sugar: Also called confectioners’ sugar, it blends smoothly into butter for a fine, melt-in-your-mouth texture. Sift if lumpy — it prevents specks in your dough.
• 1 large egg (room temp): Adds structure and a touch of richness. Room temperature eggs incorporate more evenly and help the dough come together smoothly.
• 1 teaspoon vanilla extract: Choose pure extract for depth of flavor. It balances the bright peppermint and rounds out the sweetness.
• 1/2 teaspoon peppermint extract: Stronger than mint, so start with 1/2 teaspoon and increase carefully; a little goes a long way.
• 2 1/2 cups all-purpose flour: Provides the body and chew. Spoon and level your cups when measuring for accuracy; too much flour yields a dry cookie.
• 1/2 teaspoon salt: Enhances sweetness and brings out the butter and peppermint notes — don’t skip it.
• Red food coloring (gel preferred): Gel color gives a vivid stripe without adding liquid. A tiny amount of gel goes a long way; knead until you reach an even hue.

Instructions

Prep oven and pans: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and promote even browning. Position racks in the center third of the oven for the most consistent heat. Cream butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 1 cup powdered sugar for 3–4 minutes using an electric mixer on medium speed until the mixture is pale and fluffy. This incorporates air that lightens texture; scrape the bowl sides once to ensure even creaming. Add egg and extracts: Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until smooth and homogenous. The egg adds moisture and structure while the extracts provide aroma and flavor — do a quick taste test and adjust peppermint sparingly. Mix in dry ingredients: Slowly add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt into the butter mixture on low speed, or fold in with a spatula. Aim for a soft dough that holds together but isn’t sticky; if it feels sticky, sprinkle in up to 1 tablespoon more flour, a little at a time. Divide and dye the dough: Split the dough into two equal portions. Keep one portion plain and add a small amount of red gel food coloring to the other. Knead gently by hand until the color is uniform; avoid overworking, which warms the butter and softens texture. Shape into candy canes: Take about 1 teaspoon of plain dough and 1 teaspoon of red dough. Roll each into a 4-inch rope on a lightly floured surface, then place them side by side and twist gently to create the striped pattern. Bend one end to form the cane hook and transfer to the prepared sheet, leaving 1 inch between cookies to allow slight spread. Bake and cool: Bake for 8–10 minutes until the bottoms are lightly golden and edges set. Remove from oven and let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely. The brief pan rest firms the shape so the delicate canes don’t break when moved.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain fresh for up to 5 days; if your kitchen is humid, keep them in the refrigerator for up to 7 days to preserve crispness. For long-term storage, place individual cookies or a single layer in a freezer-safe container and freeze for up to 3 months. To thaw, move to the refrigerator overnight then come to room temperature for 30–60 minutes. Reheat briefly in a 300°F oven for 4–6 minutes to refresh the crisp edges.

Ingredient Substitutions

To make these dairy-free, substitute 1 cup dairy-free butter spread (stick style) and ensure powdered sugar is bone-char-free if that is a concern. For an egg-free version, replace 1 large egg with 3 tablespoons aquafaba or a commercial egg replacer; note the texture will be slightly more delicate. To make them gluten-free, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend does not already contain it; the cookies may spread a bit more and will be slightly crumblier but still delicious.

Serving Suggestions

Serve these on a festive platter with sprigs of evergreen and small bowls of hot cocoa for dipping. They pair beautifully with a creamy hot chocolate or a sharp espresso to cut the sweetness. For a party, arrange them in holiday tins tied with a ribbon, or mix them with ginger snaps and shortbread for a seasonal cookie assortment. Garnish with a light dusting of extra powdered sugar for a snow-kissed look if desired.

Cultural Background

The candy cane motif is a classic symbol of winter holidays in North America and parts of Europe, inspired by early confectionery shapes meant to delight children. This cookie interpretation borrows the visual language of the cane — the red stripe and hook — but translates it into a simple butter cookie technique. Handmade twisted cookies have roots in many baking traditions where simple doughs are shaped into festive icons, making them a natural addition to holiday tables that celebrate craft and communal baking.

Seasonal Adaptations

In winter, increase the peppermint extract slightly and add a pinch of finely grated orange zest for brightness. For a spring version, swap peppermint for 1/2 teaspoon almond extract and dye the accent dough a pale pink. At Thanksgiving, replace peppermint with 1 teaspoon cinnamon and dye the accent dough a warm amber using natural beet powder or a touch of maple syrup tinting for a fall palette.

Meal Prep Tips

Mix the dough ahead and divide it into two logs wrapped tightly in plastic wrap; refrigerate for up to 48 hours. When ready to bake, slice off 1-tablespoon portions, roll into ropes, and shape into canes — there's no need to let chilled dough warm fully, but if it’s too firm it will crack, so give it 10–15 minutes at room temperature. For large batches, bake on multiple sheets simultaneously using convection or rotate pans halfway through for even color.

These candy cane confections are simple enough for weekday holiday baking yet special enough for gatherings. Try them with a cup of warm cocoa and enjoy the ritual of shaping, baking, and sharing — that moment when the kitchen fills with peppermint and the first cookie comes out warm is why I return to this recipe every season.