This recipe for Candy Cane Cookies has been my festive staple for as long as I can remember. I first baked them on a quiet December afternoon when I wanted something more charming than a simple drop cookie to tuck into little holiday boxes. The dough is simple — rich butter, a whisper of peppermint, and powdered sugar for a tender crumb — but the trick is in the shaping. Rolling paired ropes of white and red dough, twisting them together, and bending the top into a cane is oddly meditative. The result is a cookie that looks special even before the first bite.

The flavor is bright and nostalgic: a buttery shortbread base with a subtle peppermint note that isn’t overpowering. Texture-wise, these cookies are tender and slightly crisp at the edges, with just enough structure to hold their candy cane shape without crumbling. I’ve gifted trays of these at work parties and family gatherings — they disappear quickly and always spark a few smiles. They’re a lovely project to make with kids (portioning the ropes and twisting) and equally satisfying to craft alone with a cup of tea.

Ingredients

• Unsalted butter (1 cup): Use high-quality butter like Plugrá or Kerrygold for best flavor; it contributes richness and tenderness. Soften to room temperature (not melted) so it creams smoothly with the powdered sugar.
• Powdered sugar (1 cup): Also called confectioners’ sugar; it dissolves into the butter to create a silky, tender crumb. Sift if lumpy.
• Egg (1 large): Adds structure and moisture. Use room-temperature egg to help the dough emulsify evenly.
• Vanilla extract (1 teaspoon): Use pure vanilla extract for the best aroma; it rounds the flavor of the butter and sugar.
• Peppermint extract (1/2 teaspoon): A little goes a long way; start with 1/2 teaspoon to avoid an overpowering minty bite.
• All-purpose flour (2 1/2 cups): Spoon and level into the measuring cup for accuracy. This amount yields a dough that is soft but not sticky.
• Salt (1/2 teaspoon): Enhances all flavors — do not skip. Use fine sea salt or table salt.
• Red gel food coloring (as needed): Gel coloring gives a vivid red without thinning the dough. Add sparingly — a little goes far.

Instructions

Preheat and prepare pans: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to ensure even baking and easy removal. If you plan to bake multiple sheets at once, rotate them halfway through baking for the most even browning. Cream butter and sugar: In a stand mixer fitted with the paddle or using a hand mixer, beat the softened butter and powdered sugar together on medium speed for 3–4 minutes until pale and fluffy. Scrape the bowl once or twice so everything aerates evenly; this aeration creates the light texture in the finished cookie. Add egg and extracts: Beat in the room-temperature egg, vanilla extract, and peppermint extract until smooth and fully incorporated. Mix just until homogenous — overbeating after adding the egg can develop gluten once the flour goes in. Mix dry ingredients: Whisk the flour and salt together, then add gradually to the wet ingredients on low speed. Mix until a soft, non-sticky dough forms. Stop mixing as soon as the flour disappears to avoid a tough texture. Divide and color: Divide the dough in half. Add a small amount of red gel coloring to one half and knead gently in the bowl or on a clean surface until color is even. Use a toothpick to add color bit by bit — gel is concentrated and can quickly become too dark. Shape canes: Portion 1 teaspoon of each color and roll into 4-inch ropes. Place a white and a red rope side by side, press lightly to adhere, then twist once or twice and bend the top to form the cane hook. If the dough warms and becomes sticky, chill ropes for 5 minutes to firm up before shaping. Bake and cool: Bake 8–10 minutes, rotating the sheet if needed, until the bottoms are lightly golden but the tops remain pale. Let cookies cool on the pan for 5 minutes to set, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container at room temperature for up to 5 days. For longer storage, arrange baked cookies in a single layer on a baking tray and freeze until firm (about 1 hour), then transfer to a freezer-safe zip-top bag for up to 3 months. Thaw at room temperature in the sealed bag to prevent condensation. If you prefer to freeze dough, shape the ropes, freeze them on a tray until firm, then transfer to a bag; bake from frozen, adding 1–2 minutes to the bake time.

Ingredient Substitutions

If you need dairy-free options, use a high-quality non-dairy baking stick margarine and be mindful that texture may be slightly different — cookies can spread more. For a gluten-free version, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding agents; bake time may increase by a minute or two. If peppermint isn’t your preference, substitute with 1 teaspoon almond extract for a sweeter, nuttier cookie or 1 teaspoon orange extract for a bright citrus twist; reduce if using concentrated extracts.

Serving Suggestions

Serve these with hot cocoa, mulled cider, or a pot of black tea for a classic holiday pairing. Arrange them on a bed of evergreen sprigs for a festive platter or tie small stacks with baker’s twine for a charming edible gift. For a party, pair with simple sugar cookies, chocolate-dipped shortbread, or spiced ginger snaps to create a varied cookie tray that balances peppermint with richer flavors.

Cultural Background

The candy cane shape evokes classic Western holiday symbolism, historically tied to Christmas traditions. While shaped confections have long existed in many cultures, the striped candy cane as we know it became popular in 19th-century Europe and America. Translating that iconic look into baked form is a playful nod to those confectionery roots, combining the visual nostalgia of candies with the buttery comfort of cookies.

Seasonal Adaptations

In winter, keep the peppermint as written. For spring, swap peppermint for lemon zest and a teaspoon of lemon extract and tint the second half of dough pale pink or green. For fall, replace peppermint with 1 teaspoon ground cinnamon and add a tablespoon of brown sugar to the dough for warmth; shape as twists or simple logs instead of canes for a harvest look.

Meal Prep Tips

To streamline holiday baking, make the dough up to 48 hours ahead and keep it chilled wrapped tightly in plastic. Pre-measure the portions onto parchment-lined trays and refrigerate so the rolling and shaping step becomes fast and assembly-line style. Bake in batches, letting trays cool between bakes, and move finished cookies to a wire rack. For gifting, stack cookies with parchment between layers and use a rigid box to prevent crushing.

These candy cane treats are more than a seasonal snack — they’re a chance to slow down, shape something by hand, and share a little cheer. Whether you’re baking with children, prepping for a cookie swap, or packing small gifts for neighbors, these cookies are reliably delightful. I hope they become a regular in your holiday rotation too.