This recipe is my holiday shorthand for cozy kitchen evenings and cookie exchanges. I first developed these peppermint-swirled cookies during a frantic December when I wanted something that looked festive but was reliable and easy to share. The dough is buttery and tender, with a whisper of peppermint that brightens the flavor without overpowering the vanilla. The red streaks are purely decorative, but they make the cookies pop on a cookie platter and delight both kids and grown-ups.

I remember making the first batch while holiday music played softly in the background; the simple act of twisting the red and white dough into small canes felt like crafting tiny edible ornaments. The finished cookies have a crisp edge and soft center, with a slight crunch if you use crushed candy cane on top. They keep well for days in an airtight tin, and guests often ask for the recipe after tasting them warm from the oven.

Ingredients

• All-purpose flour: 2 1/2 cups — choose a reliable brand like King Arthur or White Lily for consistent texture; spoon and level the flour to avoid a dry dough.
• Baking powder & salt: 1/2 teaspoon baking powder and 1/4 teaspoon salt — these give a gentle lift and balance sweetness; use fine salt for even distribution.
• Unsalted butter: 3/4 cup softened — European-style butter (82 to 85 percent fat) adds a richer mouthfeel; let it reach room temperature but not oily.
• Granulated sugar: 3/4 cup — provides structure and light crisping at the edges; for a slightly chewier center swap half for light brown sugar.
• Egg: 1 large — binds and enriches the dough; room temperature eggs blend more evenly.
• Vanilla & peppermint extracts: 1 teaspoon vanilla and 1/2 teaspoon peppermint — vanilla softens the peppermint note; use pure extracts for the cleanest flavor.
• Red gel food coloring: a few drops — gel gives vivid color without changing dough hydration; add gradually to reach your desired red.
• Crushed candy canes or extra sugar: Optional topping — crush candy canes finely for a crunchy finish or use coarse sugar for sparkle.

Instructions

Combine dry ingredients:Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl until evenly mixed. Sifting is optional but helps with even distribution and a lighter crumb.Cream butter and sugar:In a large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 2 to 3 minutes with an electric mixer on medium speed. This aeration helps create a tender texture and light color.Add egg and extracts:Beat in 1 large room-temperature egg, then mix in 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract until fully incorporated. Scrape the bowl to ensure everything is evenly blended.Combine wet and dry:Gradually add the dry mixture to the butter mixture, mixing on low until just combined. Avoid overmixing to keep the cookies tender. The dough should be soft and slightly sticky.Divide and color the dough:Turn the dough onto a lightly floured surface and divide into two equal portions. Leave one portion natural and add several drops of red gel food coloring to the other. Knead just until the color is uniform; use a toothpick to add color gradually for better control.Form shapes:Roll each portion into ropes about 1/2 inch thick. Place a red and white rope side by side and gently twist to create a candy cane stripe, or press the ropes together and shape into small canes or pinwheels. Alternatively, press the ropes flat and roll together for a marbled round.Chill slightly:Place shaped pieces on a baking sheet and chill in the refrigerator for 10 to 20 minutes to firm up. A slightly chilled shape holds pattern detail better while baking.Bake:Preheat the oven to 350°F. Line baking sheets with parchment paper. Arrange cookies 1 inch apart and bake 10 to 12 minutes, until edges are set and centers still look slightly soft. Rotate pans halfway for even color.Finish and cool:Remove cookies and let cool on the baking sheet for 5 minutes, then transfer to a rack. While still warm, press a few pieces of crushed candy cane on top if using. Cool completely before storing.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper to avoid sticking. At room temperature, they remain fresh for about 4 to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then pack in resealable bags or rigid containers for up to 3 months. To refresh frozen cookies, thaw at room temperature for 30 to 45 minutes; if you prefer a just-baked feel, warm in a 300°F oven for 5 minutes.

Ingredient Substitutions

If you need to swap ingredients, replace up to half the granulated sugar with light brown sugar for a softer, slightly caramel note. For a dairy-free version, use a plant-based butter stick with similar water content and keep the chill time longer to compensate. To make them gluten-free, use a 1-to-1 gluten-free blend and add 1/4 teaspoon xanthan gum if the blend lacks binding. Skip the peppermint for a vanilla-swirled cookie; add lemon zest for a citrus twist but reduce or omit peppermint extract.

Serving Suggestions

Arrange these on a festive platter with other small cookies and chocolates for a holiday spread. They pair beautifully with hot cocoa, peppermint tea, or a simple milk glass for kids. Garnish with a dusting of fine powdered sugar or a white chocolate drizzle for an elegant touch at parties. Consider packaging in cellophane bags tied with ribbon for neighbor gifts or holiday cookie swaps.

Cultural Background

Striped peppermint cookies are a contemporary holiday confection inspired by classic European peppermint and sugar traditions. Candy canes became associated with Christmas in the 19th century, evolving into the striped red-and-white imagery popular today. These cookies nod to both the candy cane aesthetic and classic butter cookie technique, blending visual tradition with modern home baking approaches.

Seasonal Adaptations

For winter celebrations keep the peppermint; in spring or summer use natural fruit extracts and pastel colors. At Thanksgiving swap peppermint for maple and add a pinch of cinnamon. For Christmas, add a tiny edible metallic sprinkle for shimmer; for a New Year’s party, finish with a light white chocolate glaze and coarse sugar for sparkle. The base dough adapts well to seasonal flavor swaps without major technique changes.

Meal Prep Tips

Make the dough up to 48 hours ahead; shape into ropes, wrap tightly in plastic, and refrigerate. On baking day, slice or shape and bake directly from chilled for consistent results. Portion dough using a small scoop or by rolling ropes to equal lengths to yield uniform cookies. Keep cooled cookies in stackable airtight containers with parchment layers for grab-and-go holiday breakfasts or packed school lunches.

These cookies are a small, joyful project that rewards simple technique with festive results. Whether you bake a single batch or ten, the combination of buttery texture and peppermint brightness always earns compliments and becomes part of holiday memories.