This small, fuss-free holiday treat became a tradition the first year I decided to bake with my niece. I wanted something that tasted like a classic candy cane but had the tender crumb of a shortbread-style cookie. The idea came together one cold December afternoon when we mixed peppermint extract into a buttery dough and found that a simple twist of red and white produced instant smiles. The cookies are delicate, slightly crisp at the edges and soft toward the center, with a clear peppermint lift that cuts through the sweetness of the powdered sugar.

I discovered the shaping technique when I was experimenting to recreate the look of real candy canes without complicated piping. Rolling tiny ropes and twisting them gives the same pleasing spiral and keeps baking time very short — 8 to 10 minutes at 3756F produces cookies that are pale with lightly golden bottoms. These cookies have become my go-to hostess contribution during holiday visits because they travel well and keep their shape. When fresh, they echo the cool snap of peppermint candy, but stored for a day the flavors mellow and pair beautifully with hot cocoa or coffee.

Ingredients

• Unsalted butter: 1 cup (2 sticks), softened to room temperature. Use a high-quality butter like Plugr, Kerrygold, or a local European-style butter for richer flavor and a tender crumb.
• Powdered sugar: 1 cup, sifted if lumpy. Confectioners' sugar contributes to a smooth, tender texture and slight melt-in-your-mouth quality.
• Large egg: 1 egg at room temperature. Room-temp egg incorporates more evenly into the butter, helping the dough bind and preventing toughness.
• Vanilla extract: 1 teaspoon, pure vanilla preferred for depth of flavor.
• Peppermint extract: 1/2 teaspoon. Start with this amount and increase slightly if you want a stronger mint kick; peppermint extract is potent.
• All-purpose flour: 2 1/2 cups, spooned and leveled. Use a reliable brand such as King Arthur or Pillsbury; avoid compacting the flour when measuring.
• Salt: 1/2 teaspoon, to balance sweetness and enhance the butter flavor.
• Red gel food coloring: As needed to obtain a vibrant red. Gel paste coloring gives bright color without altering the dough hydration.

Instructions

Preheat & Prepare: Preheat the oven to 3756F (1906C). Line baking sheets with parchment paper and set aside. Using parchment prevents sticking and promotes even browning on the bottoms of the cookies. Cream the butter and powdered sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat 1 cup softened unsalted butter with 1 cup powdered sugar on medium-high speed for 3 to 4 minutes until light and fluffy. Scrape the bowl once or twice to ensure even aeration—this step creates a tender texture. Add egg and extracts: Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until smooth and fully combined. Mixing until just combined avoids overworking the dough and keeps the final cookies tender. Combine dry ingredients: With the mixer on low, gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt. Mix until the dough pulls away from the sides of the bowl and is soft but not sticky. If dough feels sticky, add a tablespoon of flour at a time until manageable; avoid adding too much flour to prevent dryness. Divide and dye: Divide the dough into two equal portions. Leave one plain (white) and color the second with a small amount of red gel food coloring. Knead the color into the dough gently with a spatula or clean hands until evenly tinted. Wear gloves or use a silicone spatula to avoid staining fingers. Shape the canes: Pinch off about 1 teaspoon of dough from each color and roll each into a 4-inch rope on a lightly floured surface. Lay a red rope and a white rope next to each other and press lightly along their length; twist them together to form a spiral and bend the top to create a candy cane hook. If the dough gets warm while shaping, chill the shaped pieces on the baking sheet for 5 minutes to firm up. Bake: Arrange shaped cookies on the prepared baking sheets leaving 1 inch between each. Bake 8 to 10 minutes, rotating the pans once halfway through, until the bottoms are lightly golden but the cookies remain pale on top. Overbaking will produce a cracker-like texture; aim for a tender bite. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling on the sheet helps the cookies set and avoids breakage while hot.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature the cookies stay fresh for about three days; for longer storage refrigerate up to one week, though refrigeration can slightly firm the texture. For longer-term keeping, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature for 30 minutes before serving to restore tenderness. If you freeze unbaked shaped dough, flash-freeze on a sheet, then pack in a zip-top bag; bake from frozen, adding 1 to 2 minutes to the baking time and watching the color to avoid over-browning.

Ingredient Substitutions

If you need a dairy-free version, swap the butter for a high-quality vegan butter at a 1:1 ratio and check for plant-based powdered sugar. For a lighter texture, replace 2 tablespoons of all-purpose flour with cornstarch, which yields a softer, more tender cookie. To intensify the mint, replace half the peppermint extract with crushed peppermint candy stirred into the dough, but reduce powdered sugar slightly if using crushed sugar to avoid excessive sweetness. If you want a natural red color, try beet powder, though the hue will be more muted and can add a subtle earthy note.

Serving Suggestions

These cookies are charming on a holiday platter alongside gingerbread, shortbread, and chocolate-dipped biscotti. Pair with hot chocolate or a peppermint mocha to amplify the mint profile. For gift tins, layer with parchment and include a sprig of fresh rosemary for an aromatic touch. For a dessert board, place small bowls of crushed candy cane and dark chocolate chunks so guests can sprinkle or dip. They also make an attractive garnish perched on the rim of a coffee mug or cocktail glass.

Cultural Background

The candy cane is an iconic holiday symbol with roots in European church traditions; candy makers later popularized the red-and-white striped peppermint stick. Translating that motif into shaped cookies blends shortbread techniques with decorative pastry traditions. While cookie traditions vary across regions, the combination of buttery dough and peppermint echoes winter flavors embraced in North American holiday baking. This cookie is a modern, playful take that captures the visual cue of the candy cane with the texture of a home-baked sweet.

Seasonal Adaptations

For a winter party, add finely chopped toasted almonds to the dough for crunch and nutty warmth. In summer, reduce peppermint to 1/4 teaspoon and swap in 1/2 teaspoon lemon extract for a bright citrus twist; color the contrasting rope with yellow gel for a sunshine motif. During Valentines week, shape into small hearts rather than canes and use pink gel coloring mixed with a touch of raspberry powder for flavor and hue. Small changes in extract and color allow these to fit many seasonal themes.

Meal Prep Tips

Prepare the dough the night before and keep it refrigerated; this allows the butter to firm and makes shaping much easier in the morning. For mass production, roll long ropes and chill them on trays; slice into 4-inch segments and twist just before baking. Use a bench scraper to move shaped canes to the baking sheet without distorting them. Label frozen bags with baking time and date to keep track of batches during a busy holiday week.

These candy cane cookies marry nostalgia with straightforward technique. They are perfect for family baking days, gift tins, and centerpieces on a holiday cookie platter. Make the dough ahead, involve a helper for the twisting, and enjoy the small ritual of shaping something festive by hand.