This batch of candy cane cookies has become my favorite holiday ritual, one that fills the kitchen with a bright peppermint aroma and brings everyone to the counter while I finish the last twist. I first developed this version years ago when I wanted a simple, butter forward dough that would hold a crisp candy cane shape yet stay tender when bitten. The balance of powdered sugar and unsalted butter creates a melt in your mouth crumb, while the peppermint extract gives that unmistakable holiday lift. I discovered the shaping method while trying to teach my son to twist dough ropes, and the sight of his tiny hands wrapping the two colors together has stuck with me as one of my warmest seasonal memories. The texture is important here. These cookies bake until just set so the edges are slightly firm and the interior remains delicate. The peppermint is subtle, not overpowering, so you taste butter and sweet first, then the cool finish at the back of the palate. The red ribbon is made with gel color so you get bright festive contrast without changing dough hydration. I often make these with a holiday playlist and a cup of strong coffee, and they travel well to parties, cookie exchanges, and school celebrations. They are sturdy enough to hang on a tree as edible decorations for a day, but best enjoyed on a plate with friends.

Ingredients

• Unsalted butter: 1 cup softened to room temperature. Use a high quality European style butter if you want a richer flavor, but standard unsalted butter works well. Softening is key for smooth creaming.
• Powdered sugar: 1 cup. Also labeled confectioners sugar, it produces a fine, tender crumb unlike granulated sugar which would add grit.
• Large egg: 1, at room temperature. Room temperature egg helps the dough come together evenly and improves texture. Bring an egg to room temperature by placing it in warm water for five minutes if needed.
• Vanilla extract: 1 teaspoon. Use pure vanilla extract for depth. Artificial vanilla will still work but the flavor is flatter.
• Peppermint extract: 1/2 teaspoon. Pure peppermint oil or extract provides the cool finish. Start with a half teaspoon because peppermint can dominate quickly.
• All purpose flour: 2 1/2 cups. Spoon and level into the cup when measuring to avoid packing. This quantity gives a dough that holds shape without becoming dry.
• Salt: 1/2 teaspoon. Balance is important with sweet cookies; use fine salt and add to dry ingredients.
• Red gel food coloring: A few drops to tint half the dough. Gel color is concentrated so it provides bright color without adding liquid.

Instructions

Cream the butter and sugar Beat 1 cup softened unsalted butter with 1 cup powdered sugar until the mixture is smooth and fluffy. Use an electric mixer on medium speed, about two to three minutes, scraping the bowl once. The texture should be light and airy which traps air that helps the cookies spread minimally while baking. Add the egg and extracts Mix in 1 large room temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until just combined. Avoid over beating after the egg goes in to keep the dough tender. You want a homogenous pale batter with no streaks of egg. Combine dry ingredients In a separate bowl, whisk 2 1/2 cups all purpose flour with 1/2 teaspoon salt. Gradually add the dry mixture to the wet mixture on low speed, mixing until a soft dough forms. If the mixture seems crumbly add a teaspoon of milk at a time until cohesive, but proper measuring should avoid that need. Divide and color the dough Divide the dough into two even portions. Knead a few drops of red gel food coloring into one portion until uniformly colored. Wear gloves or use a small spatula to avoid staining your hands. Wrap each dough half tightly in plastic wrap and chill in the refrigerator for one hour. Chilling firms the butter and makes shaping easier. Preheat and shape Preheat the oven to 350 degrees Fahrenheit. On a lightly floured surface, roll equal pieces of the red and white dough into ropes roughly one half inch thick. Lay the ropes side by side and twist them together, then bend the top to form the curved candy cane shape. Press the ends gently so they adhere. Bake until set Place shaped cookies on a parchment lined baking sheet with spacing for expansion. Bake in the preheated oven for eight to ten minutes, until the edges are just set and the centers appear slightly underdone. Remove to trays to cool completely; cookies will firm as they cool.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. Layer parchment between rows to prevent sticking. For longer storage place in the freezer in a single layer to flash freeze, then transfer to a freezer safe container for up to three months. To reheat and refresh crispness, warm in a 300 degrees Fahrenheit oven for five minutes. Avoid prolonged exposure to humidity which will soften the cookie and make the red color bleed.

Ingredient Substitutions

For a dairy free version substitute a vegan butter stick measured cup for cup and use a flax egg instead of the large egg if avoiding animal products. The texture will be slightly different but still tender. To make them gluten free, use 1 to 1 gluten free flour blend with xanthan gum included and reduce chilling time slightly as the dough can be more fragile. If you prefer a milder mint flavor use peppermint candy extract at half the amount, or swap peppermint for almond extract for a completely different profile.

Serving Suggestions

Arrange these on a festive platter with sprigs of rosemary and cranberries for color contrast. They pair beautifully with hot chocolate, coffee, or a simple spiced tea. For a decorative table setting, tie small bundles together with ribbon and include a handwritten note. Use crushed candy canes sprinkled over plain sugar cookies to make a mixed cookie plate with visual and textural contrast. They are also a charming edible ornament for holiday tables.

Cultural Background

The candy cane shape became associated with the holidays in the 19th century and is widely linked to Western winter celebrations. These cookies are a nod to that tradition, turning a classic confection into a shaped butter cookie. Variations appear across cultures where mint and sugar feature in winter treats, but the visual of the red and white twist is distinctly festive in many Western homes. Baking shaped treats like this has long been a way to mark seasonal moments and bring communities together.

Seasonal Adaptations

In colder months boost the warming spices by adding a pinch of ground cinnamon or a quarter teaspoon of ground ginger to the flour for holiday spice notes. For summertime parties reduce peppermint to a quarter teaspoon and add lemon zest for a fresher profile. Swap red gel for natural beet powder if preferred, adding one teaspoon of neutral oil if extra moisture is needed. For Valentine celebrations shape small sticks instead of canes and tint the dough pink for a romantic twist.

Success Stories

One year I brought a tray of these to a neighborhood cookie exchange and came home with requests for the recipe from three different families. At a school bake sale they sold out in under an hour and parents asked whether I could teach a small class. My son still smiles when he finds crumbs in the cookie jar and asks to make more, which is the best endorsement. These little canes have a way of starting conversations and reviving small delights at gatherings.

Meal Prep Tips

Prepare the dough on a dedicated baking day, forming the ropes and storing them in the refrigerator for up to two days before baking. Alternatively, shape and freeze unbaked cookie shapes on a sheet pan then transfer to a freezer bag. When ready, bake directly from frozen adding one to two minutes to the bake time. This makes it easy to produce fresh cookies for guests without last minute work.

These candy cane cookies are simple, nostalgic, and adaptable. With a bit of attention to chilling and a light hand with peppermint, you will have a luminous addition to any celebration. Share them with friends, give them as gifts, and most of all enjoy the little ritual of rolling ropes and twisting them into cheerful canes.