This recipe for Candy Cane Cookies has been a holiday staple in my kitchen for years. I first developed the technique on a rainy December afternoon while trying to recreate the nostalgic striped candy cane look with a tender, buttery dough that wouldn’t spread into shapeless disks. The result is a cookie with a delicate, shortbread-like crumb, a clean peppermint lift, and a bright red swirl that holds its color during baking. These cookies freeze beautifully, travel well in tins, and always spark a little gasp when they come out of the oven.

I remember making the first batch with my neighbor’s kids crowded at the counter, each determined to twist the stripes just right. The trick is a light hand when rolling and matching rope thickness so the twist is neat. The peppermint is assertive but not overpowering — a single half-teaspoon of peppermint extract gives a fresh, candy-like finish that pairs beautifully with real vanilla. If you enjoy holiday baking with a bit of whimsy and a dependable texture, this version will quickly become one you return to every season.

Ingredients

• Unsalted butter (1 cup): Use high-quality, real butter such as Land O Lakes or Kerrygold for the best flavor and texture; softened to room temperature but not oily helps the dough cream properly.
• Powdered sugar (1 cup): Also called confectioners’ sugar; it dissolves into the butter for a silky crumb. Sift if it’s clumpy from storage.
• Large egg (1): At room temperature so it emulsifies easily and gives a smooth dough that binds the flour without toughening the cookies.
• Vanilla extract (1 tsp): A good-quality pure vanilla complements the peppermint; Nielsen-Massey or store-brand pure vanilla both work well.
• Peppermint extract (1/2 tsp): Use a concentrated peppermint extract rather than oil for a clean flavor; add sparingly to avoid medicinal notes.
• All-purpose flour (2 1/2 cups): King Arthur or Pillsbury all-purpose gives consistent results; spoon and level for accurate measurement.
• Salt (1/2 tsp): Balances the sweetness; use fine table salt or sea salt for even distribution.
• Red gel food coloring: A few drops of gel coloring like AmeriColor or Wilton to achieve the candy-cane red without thinning the dough.

Instructions

Preheat and prepare pans: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to ensure even baking and easy removal. If you’re preparing multiple batches, keep one sheet in the oven while arranging the next tray so the oven temperature remains stable. Cream butter and sugar: In a large bowl, beat the softened butter and powdered sugar on medium-high speed for 3 to 4 minutes with a hand or stand mixer fitted with a paddle attachment. Scrape down the sides once or twice to achieve a pale, fluffy mixture; this aeration helps the cookies remain tender while holding their shape. Add egg and extracts: Beat in the room-temperature egg, then add the vanilla and peppermint extracts. Mix on low speed until smooth and fully incorporated. The batter should be glossy and slightly loose before adding flour. Mix dry ingredients: Whisk the flour and salt together in a separate bowl. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until a soft, non-sticky dough forms. Avoid overmixing — stop when no streaks of flour remain to keep the cookies tender rather than dense. Divide and color: Divide the dough into two equal portions. Add a small amount of red gel food coloring to one half and knead with a spatula or lightly with your hands until the color is even. Add coloring sparingly — a little goes a long way — and wear gloves if you want to avoid red-stained fingers. Shape canes: Pinch off 1 teaspoon portions from each color. Roll each portion into a 4-inch rope, keeping the ropes consistent in thickness. Place a red rope and a white rope side by side, press them lightly, then twist. Bend the top to form a cane hook and place on prepared sheets about 1 inch apart; the cookies spread very little. Bake and cool: Bake for 8 to 10 minutes, rotating the sheet halfway through if your oven is uneven. Watch for lightly golden bottoms — the tops should remain pale. Cool on the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely so the canes keep their shape and color contrast.

Storage Tips

Store cooled cookies in an airtight container layered between sheets of parchment paper at room temperature for up to five days to maintain crisp edges and tender centers. For longer storage, flash-freeze trays of unbaked ropes or baked cookies on a sheet pan, then transfer to resealable freezer bags for up to three months. To thaw, leave frozen cookies at room temperature for 20 to 30 minutes; for best texture, warm in a 300°F (150°C) oven for 3 to 5 minutes to revive a just-baked mouthfeel. Avoid refrigeration — it can make cookies dry.

Ingredient Substitutions

If you need a dairy-free version, substitute a vegan stick-style butter at a 1:1 ratio; results are similar though the flavor will lean slightly less buttery. For gluten-free, use a 1:1 all-purpose gluten-free flour blend that contains xanthan gum; texture can be a touch more crumbly, so chill the dough longer before shaping. Skip the peppermint extract for a vanilla-only version, or swap in 1/2 teaspoon almond extract for a different festive aroma. Keep in mind swaps change the final texture and baking time by a minute or two.

Serving Suggestions

Serve on a platter with hot cocoa, spiced apple cider, or alongside shortbread and chocolate-dipped cookies for an elegant holiday tray. These can be strung on ribbon through the cane hook for edible ornaments or packaged in clear cellophane with a festive tag for gifting. Garnish trays with crushed candy canes or sprigs of rosemary for visual contrast. They also pair beautifully with peppermint bark or dark chocolate truffles at a cookie exchange.

Cultural Background

Striped, peppermint-flavored confections have long been associated with winter holidays in Western cultures; the candy cane became a symbol of festive celebration in the 19th century. Translating that look into baked goods blends European shortbread traditions with American holiday novelty. These cookies are a modern interpretation inspired by both confectionery candy canes and classic holiday butter cookies, marrying visual nostalgia with a scratch-made texture.

Seasonal Adaptations

For a spring twist, swap peppermint for 1/2 teaspoon lemon extract and color one rope pale yellow. For Halloween, use black gel coloring paired with orange for a striped effect. During summer parties, turn the dough into small twisted sticks and brush lightly with a lemon glaze. Adjust extracts and colors to suit holidays, but keep the dough technique the same for reliable shaping.

Meal Prep Tips

Prepare the dough up to two days in advance and keep it chilled; this improves flavor melding and firmness for cleaner shaping. If prepping for a cookie swap, roll and shape all canes, freeze on trays until solid, then bag and move to a larger freezer container — bake from frozen, adding 1 to 2 minutes to the bake time. Label packages with baking dates and thaw instructions to make assembly day stress-free.

These Candy Cane Cookies are an approachable way to add charm to holiday gatherings. With a little practice rolling the ropes evenly, you’ll find the method forgiving and quick. Share them with friends, tuck them into gift boxes, or keep a tin on the counter for unexpected visitors.