This recipe began as a holiday experiment the first year I hosted a cookie exchange. I wanted something that read as festive the moment you opened the tin and tasted of bright peppermint without being overpowering. These candy cane cookies fit the bill. They are tender, lightly buttery, and have a delicate peppermint note that lingers just enough to make each bite feel like the season. I discovered the shaping method during a late-night bake when patience was low and creativity was high. The twisted ropes make them look more impressive than they are to make which is always a winning combination for a host.

What makes these cookies special is their texture. They are soft at the center with a slightly crisp edge and a pale golden bottom. The red stripe is purely decorative but it adds nostalgic charm, bringing back memories of paper doilies and carrier tins passed among neighbors. I often bake a double batch: half to give away and half to keep on my counter for dunking in milk or slipping into hot chocolate. The recipe is forgiving, uses simple pantry staples, and comes together quickly which is why it has become a regular in my holiday repertoire.

Ingredients

• Unsalted butter: 1 cup softened to room temperature. Use a reliable brand such as Land O Lakes or Plugr to ensure a clean, buttery taste. Softening properly makes the creaming step easier and helps trap air for a tender texture.
• Powdered sugar: 1 cup. Also called confectioners sugar. It dissolves smoothly into the butter which contributes to the melt-in-your-mouth crumb.
• Large egg: 1 at room temperature. Room temperature eggs emulsify easier which helps produce a uniform dough and a finer crumb.
• Vanilla extract: 1 teaspoon. Use pure vanilla for depth of flavor; imitation vanilla will work but the profile is flatter.
• Peppermint extract: 1/2 teaspoon. This is where the holiday note comes from. A little goes a long way so measure carefully; brands like McCormick or LorAnn perform well.
• All-purpose flour: 2 1/2 cups. Spoon and level for accurate measurement. The flour provides structure while the generous butter keeps the cookies tender.
• Salt: 1/2 teaspoon. Balances sweetness and enhances the other flavors.
• Red food coloring: Gel color as needed to tint half the dough. Gel provides vivid color without adding liquid that could change dough consistency.

Instructions

Prep the oven and pans: Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set a cooling rack nearby. A properly preheated oven ensures the cookies set quickly and develop lightly golden bottoms in the specified time. Cream butter and powdered sugar: In a large mixing bowl use an electric mixer to beat 1 cup softened unsalted butter and 1 cup powdered sugar on medium speed until fluffy, about 3 to 4 minutes. Scrape down the bowl once to ensure even aeration. The texture should be pale and slightly increased in volume which creates a tender bite. Add egg and extracts: Add 1 large room temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Beat until smooth and fully incorporated. The emulsion formed here helps the dough bind and bake uniformly. Mix in dry ingredients: Gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt to the wet mixture on low speed. Mix just until combined. The dough should be soft but not sticky. If it feels too sticky chill for 10 minutes to firm up for shaping. Divide and tint: Divide the dough into two equal portions. Add red gel food coloring to one half and knead until the color is evenly distributed. Use only a pea sized amount at first then add more if you want a deeper red. Wear gloves or use a silicone spatula to keep hands clean. Form ropes and shape: Portion out about 1 teaspoon of each color. Roll each into a 4 inch rope on a lightly floured surface. Place the red and white ropes side by side, press lightly, and twist. Bend the top to create a candy cane curve. Keep portions consistent for even baking. Bake and cool: Place cookies on the prepared sheet about 1 inch apart. Bake 8 to 10 minutes, or until the bottoms are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Small cookies finish baking on the pan so avoid overbaking if you prefer a softer interior.

Storage Tips

Store cooled cookies in a single layer or separated with parchment if stacking. An airtight cookie tin at room temperature keeps them fresh for five days. For longer storage freeze the shaped, unbaked dough or baked cookies. To freeze dough, shape the ropes, freeze on a tray for 30 minutes, then transfer to a freezer container. Bake from frozen, adding a minute or two to baking time. Reheat gently in a 300 degree Fahrenheit oven for a few minutes to refresh crispness.

Ingredient Substitutions

For a dairy free version, substitute a vegan butter stick at a 1 to 1 ratio and confirm the powdered sugar has no bone char. Use flax egg as an egg substitute by mixing 1 tablespoon ground flax with 3 tablespoons water and letting it thicken for a few minutes. For a lower sugar option replace half the powdered sugar with finely ground erythritol confectioners but expect a slightly different texture. If you prefer natural coloring, swap beet powder for red gel but start with a small amount because color intensity varies.

Serving Suggestions

Arrange on a white platter with sprigs of rosemary for a festive contrast or pair with dark chocolate dipped edges for an elevated bite. These are ideal alongside hot cocoa, coffee, or mulled cider. For a party board balance them with salted nuts and chewy fruit candies. Package in cellophane bags tied with twine for easy gifting and add a small note about the peppermint flavor so recipients know what to expect.

Cultural Background

The candy cane motif is a holiday classic with roots in European confectionery. Peppermint flavored cookies and candies became popular around seasonal celebrations and the red and white stripe evokes the traditional cane. The cookie adaptation blends familiar shortbread techniques with the visual twist of the cane. Home bakers have long made shaped cookies for gatherings so these are a modern nod to festive traditions that value both presentation and comforting flavors.

Seasonal Adaptations

In winter add a teaspoon of cocoa powder to the red dough for a deeper hue and a hint of chocolate. In spring substitute peppermint with lemon extract and tint the second half pale pink for a seasonal twist. For holiday gift tins, make mini versions by rolling 1/2 teaspoon portions for dainty bites. You can also add a light sprinkle of sanding sugar before baking for subtle sparkle.

Meal Prep Tips

Make the dough a day ahead and keep it chilled to save time on the day of entertaining. Pre-shape ropes and store on a tray covered with plastic wrap in the refrigerator for 48 hours. For larger gatherings, double the batch and freeze half the shaped cookies raw, then bake fresh the day of the event. Label frozen bags with the date and plan to bake within 3 months for best quality. Use sturdy, stackable containers to transport cookies without crushing the candy cane curves.

These cookies are a small ritual of comfort and celebration. The ease of the method allows for creativity while the flavors offer familiar holiday warmth. I hope you find as much joy making and sharing them as I have over the years.