This candy cane cookie recipe has been my go-to for holiday baking since I first experimented with peppermint and pastry dough in a tiny apartment kitchen. I remember pulling a tray of these from a too-hot oven one December evening and watching my neighbors’ faces light up as the peppermint aroma drifted down the hallway. They are softly tender, faintly crisp at the edges, and the peppermint whisper keeps them feeling cool and festive. I discovered the red-and-white twist by necessity: I had a little gel food coloring and a patient child who loved helping roll ropes of dough into tiny canes.

What makes these cookies special is their simple, buttery base that doubles as a canvas for peppermint flavor. The texture is delicate—soft in the center with lightly golden undersides—and they pair beautifully with a strong cup of coffee or a glass of cold milk. Because the dough holds its shape well, the candy cane silhouette is both charming and easy to produce even if you are new to hand-shaped cookies. Baking these brings a sense of tradition to the kitchen and a ritual of togetherness during the holidays.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if you can for a richer flavor; let it soften to room temperature for easy creaming. Brands like Plugr or Kerrygold add depth but any unsalted block butter will work.
• Powdered sugar (1 cup): Also called confectioners sugar, it dissolves into the butter for a silky, tender crumb. Sift if lumpy and measure lightly by spooning into the cup and leveling.
• Large egg (1): Use at room temperature to ensure smooth emulsification; cold eggs can cause the butter to seize and make the dough appear curdled.
• Vanilla extract (1 teaspoon): Real vanilla extract adds rounded depth; avoid imitation if possible for the best flavor balance.
• Peppermint extract (1/2 teaspoon): Concentrated peppermint is potent — start with half a teaspoon and adjust next batch if you prefer stronger mint notes.
• All-purpose flour (2 1/2 cups): Spoon and level into the measuring cup for accuracy. The flour provides structure while still yielding a tender cookie.
• Salt (1/2 teaspoon): Balances sweetness and enhances butter notes. If using salted butter, reduce added salt slightly.
• Red food coloring (gel): Gel produces vibrant color without altering dough hydration; use a toothpick amount to avoid red bleeding during baking.

Instructions

Prep the oven and pans: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even browning. Position racks in the middle and upper thirds of the oven for a batch rotation if needed. Cream butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar on medium speed for 3 to 4 minutes until pale and fluffy. Scrape the bowl down once to ensure even aeration. Proper creaming incorporates air, which gives the cookies a light texture. Add egg and extracts: Beat in the room-temperature egg, vanilla, and peppermint extract until fully combined and smooth. If the mixture looks slightly curdled, it will come together once the dry ingredients are added. Incorporate dry ingredients: Whisk the flour and salt together, then add gradually to the wet mixture on low speed. Mix until a soft, non-sticky dough forms. Overmixing develops gluten, which creates toughness, so stop as soon as the dough comes together. Divide and color the dough: Split the dough into two equal portions. Add a small amount of red gel to one portion and knead gently in the bowl until the color is uniform. Gel color spreads easily — start with a toothpick-sized amount and add more if needed to reach the desired hue. Shape the canes: Pinch off 1 teaspoon from each color and roll into 4-inch ropes on a lightly floured surface. Lay the red and white ropes side by side, press lightly, then twist into a spiral and bend the top to form the cane. Place on prepared sheets at least 1 inch apart to allow for minimal spread. Bake and cool: Bake 8 to 10 minutes, rotating pans halfway through if needed, until the bottoms are just golden. The tops should remain mostly pale for that tender texture. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

To keep cookies fresh, allow them to cool completely before storing in an airtight container layered with parchment paper. Room temperature storage lasts about five days. For longer storage, freeze baked cookies in a single layer on a sheet tray, then transfer to a freezer bag and remove excess air; they keep well for up to three months. If freezing dough, shape the canes, flash-freeze on a tray until firm, then bag; bake from frozen, adding 1 to 2 minutes to the bake time. Reheat briefly in a 300°F oven for a just-baked feel.

Ingredient Substitutions

If you need dairy-free cookies use a plant-based butter stick measured 1:1; expect slightly different melt and flavor. For a gluten-free version, substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it to maintain structure. If peppermint extract is unavailable, use 1 teaspoon of finely ground crushed candy cane or 1/2 teaspoon of mint extract, noting that intensity varies by brand. For natural coloring, a small amount of beet powder mixed with a touch of water can create pink tones, but color will be more muted.

Serving Suggestions

These cookies are beautiful on a cookie platter alongside gingerbread and spiced cookies. Serve with hot chocolate, espresso, or mulled cider for a delightful contrast. For gifting, layer in a decorative tin with tissue paper or place in cellophane bags with a ribbon and a note. Garnish with a small dusting of powdered sugar for a snowy effect or a tiny sprinkle of crushed peppermint at the base of the cane for a sparkly finish.

Cultural Background

The candy cane shape is an emblem of winter traditions with roots in European holiday customs where shaped sugar confections marked celebrations. Over time, the peppermint-flavored cane evolved into a popular sweet tied to Christmas imagery in many Western cultures. These cookies reinterpret that classic form into a baked good, combining cookie techniques with confection motifs common to holiday baking traditions across North America and Europe.

Seasonal Adaptations

To adapt this dough for other seasons, swap peppermint for citrus zest and a few drops of orange oil for winter citrus cookies, or add a teaspoon of ground cinnamon for a fall twist. Change the color to festive pastels for Easter or red and green for Valentine’s-themed gifts. For New Year’s celebrations, twist in a tiny sprinkle of edible gold dust on the red ropes before baking for a celebratory look.

Meal Prep Tips

For batch prep, make the dough ahead and refrigerate up to 48 hours or freeze portions for up to 1 month. Shape only what you plan to bake immediately and keep the rest chilled. Use labeled freezer bags to store pre-shaped canes and pull out for baking as needed; this staggered method keeps fresh cookies available throughout the holiday season without the rush of baking everything at once.

These candy cane cookies are a small, joyful project that rewards patience and invites sharing. They stay tender, look festive, and have become my trusted item for holiday plates — I hope they find a place on your table too.