This recipe is my festive go-to every December, a simple way to bring a little holiday magic to the kitchen without fuss. I discovered this method one chilly evening when I wanted something prettier than a drop cookie but less complicated than cut-out cookies with royal icing. The tiny twisted shapes — a soft white dough streaked with a vivid ribbon of red — remind me of Christmas mornings and plates passed between relatives. The texture is tender, slightly crumbly at the edges with a gentle peppermint kiss that isn't overpowering. Kids love helping twist the ropes, and adults appreciate that the flavor leans more toward classic candy cane than cloyingly sweet cookie dough. The moment these come out of the oven the house smells like a bakery and a holiday confection shop combined. I often make a double batch: one to plate for guests and one to freeze shaped but unbaked for last-minute trays. This version is forgiving — the dough is soft and easy to work with, and the peppermint extract is subtle so you can adjust it to taste. The red gel coloring keeps the hue bright without watering the dough down, which is something I learned after a test where I used liquid color and ended up with a pale pink instead of festive red.

Ingredients

• Unsalted butter (1 cup): Use high-quality butter such as Land O Lakes or Kerrygold for the best flavor; soften to room temperature so it creams smoothly. Butter controls richness and sets the tender texture.
• Powdered sugar (1 cup): Also labeled confectioners' sugar; it dissolves into the butter for a fine, delicate crumb. Sift if lumpy.
• Large egg (1, room temperature): Adds structure and helps bind the dough; room temperature eggs emulsify better with the butter for a smoother dough.
• Vanilla extract (1 teaspoon): Use pure vanilla extract for depth; it rounds the peppermint and keeps the flavor from tasting one-note.
• Peppermint extract (1/2 teaspoon): A little goes a long way — gel or oil-based extracts give a cleaner peppermint note than some alcohol-based supermarket options.
• All-purpose flour (2 1/2 cups): King Arthur or Bob's Red Mill give consistent results; measure by spooning into the cup and leveling off to avoid a dry, dense dough.
• Salt (1/2 teaspoon): Balances the sweetness and enhances butter flavor.
• Red food coloring (gel): Use gel color for an intense hue without adding liquid. Brands like AmeriColor or Wilton are reliable.

Instructions

Prep the oven and pans: Preheat to 375°F (190°C). Line baking sheets with parchment paper and set aside. Room-temperature pans help cookies bake evenly and prevent premature spreading; keep the oven rack centered. Cream butter and sugar: In a large bowl with an electric mixer, beat 1 cup softened unsalted butter and 1 cup powdered sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape the bowl once. Proper creaming incorporates air for a tender bite and helps dissolve the sugar. Add egg and extracts: Add 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Mix on medium speed until fully combined and smooth, about 30–45 seconds. The dough should look glossy and cohesive. Combine dry ingredients: Whisk together 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a separate bowl. With the mixer on low, gradually add the flour mixture to the butter mixture until the dough comes together. Stop mixing when no dry streaks remain; the dough should be soft, not sticky. Overmixing develops gluten and will toughen the texture. Divide and dye: Split the dough into two equal portions. Place one portion in a bowl and add concentrated red gel food coloring a little at a time until you reach a vivid red. Knead lightly with a spatula or clean hands (wear gloves to avoid staining) until color is even. If you prefer a deeper color, add more gel a drop at a time. Shape the pieces: Pinch off about 1 teaspoon of white dough and 1 teaspoon of red dough. Roll each into a 4-inch long rope on a lightly floured surface, then place side by side and gently twist into a candy cane pattern. Bend the top to form the hook. Keep rolls even in thickness so cookies bake uniformly. Bake and cool: Place shaped cookies on the prepared sheets about 1 inch apart. Bake in the preheated oven for 8–10 minutes, or until the bottoms are just turning light golden. Remove and cool on the pan for 5 minutes before transferring to a rack to cool completely. Watch closely: they brown quickly once they begin to color.

Storage Tips

To keep the cookies fresh, place them in a single layer in an airtight container with parchment between layers to prevent sticking. At room temperature they stay fine for about 4–5 days. For longer storage, flash-freeze the shaped but unbaked cookies on a tray until firm, then transfer to freezer bags; they’ll keep up to 3 months and can be baked from frozen with 1–2 extra minutes in the oven. Baked cookies freeze well too — thaw at room temperature on a rack to return to their tender texture.

Ingredient Substitutions

If you need to adjust for diet or pantry limitations, try these swaps: replace unsalted butter with salted butter but reduce added salt slightly; substitute half the all-purpose flour with white whole wheat for a nuttier note (expect a slightly denser cookie); to make dairy-free, use a high-quality vegan butter and an egg replacer like 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit until gelatinous). For gluten-free, a 1:1 gluten-free flour blend with xanthan gum usually works, though the texture will be a touch more fragile.

Serving Suggestions

Present them on a white platter with a few sprigs of fresh rosemary and cranberries for color contrast. They pair wonderfully with hot chocolate, peppermint mocha, or a chilled glass of milk. For holiday parties, arrange in concentric circles or pack in cellophane bags tied with red ribbon for gifting. Small cookie stacks with parchment rounds between layers make attractive homemade gifts.

Cultural Background

The candy cane shape is a classic Christmas symbol that dates back to 17th-century Europe and is now widely recognized as a holiday treat. These cookies take that shape and reinterpret it into a shortbread-like twist, marrying the visual tradition with a softer, buttery bite. Regional variations often swap peppermint for almond or citrus, and this cookie follows the American tradition of festive, easy-baked treats for communal celebrations.

Seasonal Adaptations

For winter, keep peppermint and red coloring. In spring, swap peppermint for lemon extract and replace red with a pale yellow for a floral theme. At Halloween, dye one half orange and leave the other white, or add cocoa powder to one half for brown stripes and call them candy-corn inspired twists. For celebrations year-round, adapt the color to match party themes while keeping the same shaping technique.

Meal Prep Tips

Make shaping a family or assembly-line task: one person rolls ropes, another twists, and a third places them on the sheet. To prepare ahead, make the dough and refrigerate wrapped for up to 48 hours; bring to room temperature before dividing and coloring. For freezer-friendly prepping, roll ropes and freeze them straight on a tray; when firm, bag them for later shaping or baking. Label bags with date and baking instructions to streamline future baking sessions.

These candy cane cookies are one of those small traditions that feel special because they’re simple — a reliable, festive bite that brings people together. Try them with different extracts and colors to make them your own, and don’t be surprised when they become a holiday staple in your house too.