This Candy Cane Cookies recipe started the year I wanted a small holiday baking project that felt festive without being fussy. I discovered the idea while cleaning out a pantry of pantry staples and a forgotten jar of peppermint extract after Thanksgiving. The first batch produced those little striped twists that felt as nostalgic as the candy canes hung on our tree. The texture is what sold me: crisp edges with a tender, slightly buttery center, and a refreshing peppermint lift that isn't overpowering. Every year since, these have become the treat I turn to when I want to bring a little sparkle to a cookie exchange or to wrap as homemade gifts. I remember the first time my children helped shape the dough — their fingers left imperfect little ridges that somehow made each cookie more charming. The peppermint aroma filled the kitchen and brought back memories of making sugar cookies as a child. These cookies are forgiving, easy to shape into that signature twist, and they decorate beautifully with crushed candy cane or coarse sugar for a crunchy, festive finish. They hold their shape well if you chill the dough correctly, and they bake quickly at 350°F so you can have fresh cookies in under an hour from start to finish.

Ingredients

• All-purpose flour (2 1/2 cups): Look for a trusted brand such as King Arthur or Gold Medal for consistent protein levels. Flour provides structure; measuring by scoop-and-level or using a scale is key for predictable texture.
• Baking powder (1/2 teaspoon): Fresh baking powder gives a gentle lift so the cookies aren't flat; check the expiration date on the can for best results.
• Salt (1/4 teaspoon): Fine sea salt or table salt heightens sweetness and rounds flavors — don't skip it even in sweet dough.
• Unsalted butter (3/4 cup, softened): Use real butter for flavor; leave it at room temperature until a light indentation holds but it is not oily. Softened butter traps air for a tender crumb.
• Granulated sugar (3/4 cup): Standard white sugar provides the clean sweetness and helps edges caramelize for a touch of crunch.
• Egg (1 large, room temperature): Adds richness and emulsifies the dough. If chilled, place it in warm water for a few minutes to avoid seizing the butter.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth; imitation works in a pinch but the flavor will be flatter.
• Peppermint extract (1/2 teaspoon): Potent: start with 1/2 teaspoon and increase cautiously — gel food coloring does not add flavor, just color.
• Red gel food coloring: Gel colors give vibrant stripes without thinning the dough; add sparingly to the divided portion.
• Crushed candy canes or coarse sugar (optional): For finishing. Crushed candy adds crunch and a burst of peppermint; coarse sugar gives a sparkling finish.

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. This ensures even distribution of leavening so the cookies rise uniformly and have consistent seasoning throughout. Sift or whisk for a minute to remove lumps and aerate the flour for a lighter dough. Cream butter and sugar: In a separate large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, roughly 2 to 3 minutes. This step incorporates air which contributes to tender texture and lightness. Scrape the bowl down once or twice so everything mixes evenly. Add egg and extracts: Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until combined. Mix on low speed until just homogenous; overbeating can break down the structure and cause spreading. Taste a tiny bit of the raw batter (optional) to gauge peppermint strength — it will mellow on baking. Combine wet and dry: Add the dry mix to the butter mixture in thirds on low speed, mixing until just combined. Overmixing develops gluten and makes the cookies tough; stop when you no longer see streaks of flour. The dough should be soft but manageable and slightly tacky. Divide and color the dough: Divide the dough into two equal portions. Knead red gel into one half until color is even — gel coloring stains less and provides vivid stripes. Roll each portion into ropes about 3/8 inch to 1/2 inch in diameter, then gently press ropes together and twist to form the candy cane motif. Keep an even pressure so the twist is uniform. Chill and shape: Place the shaped pieces on a baking tray and chill 10 to 20 minutes. Chilling firms the butter so cookies spread less during baking and the pattern stays crisp. If your kitchen is warm, chill longer. Cold dough also produces a slightly thicker, chewier center with crisp edges. Bake and finish: Preheat the oven to 350°F. Arrange cookies on a parchment-lined baking sheet about 1 inch apart. Bake for 10 to 12 minutes until edges are set and the bottoms are pale golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack. While still warm, press crushed candy cane or coarse sugar onto tops if desired so the pieces adhere without melting completely.

Storage Tips

Store cooled cookies in an airtight tin at room temperature for up to 5 days; layer with parchment paper to avoid sticking. For longer storage, freeze in a single layer on a tray then transfer to a labeled freezer bag for up to 3 months. Thaw at room temperature for 30 to 60 minutes before serving. If you plan on gifting, place a slice of white bread in the tin — it helps maintain softness without making the cookies soggy. Reheat briefly in a 300°F oven for 4 to 6 minutes to revive the just-baked aroma.

Ingredient Substitutions

For a dairy-free version, replace butter with a plant-based stick butter measured 1:1; texture will be slightly different but still delicious. Use egg replacer like a flax egg (1 tablespoon ground flax + 3 tablespoons water) for an egg-free option, though spreading and color may vary. Swap granulated sugar for coconut sugar for a deeper flavor and slightly darker color, but expect a denser crumb. If you prefer a natural color, source beet-based red coloring; it may be less vibrant but still festive. For a gluten-free adaptation, use a 1:1 gluten-free flour blend that contains xanthan gum to approximate the texture.

Serving Suggestions

Serve with hot cocoa, peppermint tea, or a simple espresso for contrast. Arrange on a festive platter with sprigs of rosemary or holly for holiday gatherings. For a party, pair these with shortbread, chocolate-dipped biscotti, or a cheese board for adults. They make charming cupcake toppers when crumbled, and you can press mini twists into the tops of frosted cupcakes for a coordinated dessert table. Wrap a dozen in cellophane with a ribbon for an instant hostess gift.

Cultural Background

Striped mint cookies echo the visual language of traditional candy canes, a candy with origins in 17th-century Europe that became associated with Christmas over time. The iconic white and red stripes and peppermint flavor became standard in the 20th century. Translating that motif to a cookie is a modern playful adaptation — bakers have long used dough layering and twisting techniques to mimic marbling and create decorative confections. These little twists celebrate that heritage in a handheld, shareable form.

Seasonal Adaptations

In winter, amplify the mint with a thin drizzle of white chocolate to simulate snowy highlights. For spring or Valentine’s, switch peppermint for strawberry extract and use pink food coloring. At Halloween, swap the red for orange and use a drop of pumpkin spice instead of peppermint for a seasonal twist. For summer gatherings, omit the peppermint and add lemon zest to the uncolored portion for a bright citrus swirl.

Meal Prep Tips

Plan ahead by making dough up to two weeks in advance and keep it wrapped in the refrigerator, or freeze shaped logs ready to slice and bake. Portion dough ropes onto parchment-lined trays before freezing so you can transfer them quickly to a bag without losing shape. Bake straight from chilled for an extra-consistent result; add a minute or two to baking time if starting from frozen. Label and date all packages so you rotate older batches first.

These Candy Cane Cookies are simple, satisfying, and full of holiday charm — they reward small hands at the shaping stage and deliver big smiles at the finished table. Make a batch, share a tin, and enjoy the little ritual of twisting dough into festive smiles.