This recipe for Candy Cane Cookies is my holiday standby, the one I reach for when I want something that looks festive, tastes bright, and travels well. I first made these on a snowy December afternoon when I needed a small gift to bring to a neighbor. I wanted a cookie that felt classic but with a twist, and adding peppermint to a simple butter cookie dough and twisting in a ribbon of red coloring gave me exactly the visual and flavor note I was after. The cookies bake to a thin, slightly crisp edge with a tender center and a clean peppermint finish that balances the sweetness without overpowering that buttery base.

I discovered the technique of rolling ropes and twisting them together while experimenting with pastry shapes one year between holiday events. The pattern holds beautifully when you chill the shaped pieces, and a quick press of crushed candy cane onto the warm tops gives a satisfying crunch. These are easy enough to make with kids and forgiving if you make the ropes slightly thicker for a softer bite. They have become a favorite at our gatherings because they look elegant without requiring icing skills and they travel in a single layer tin without much worry.

Ingredients

• All purpose flour 2 and 1/2 cups. Choose a well sifted, all purpose flour for structure and a tender crumb. Spoon and level your measuring cup for accuracy. Brands like King Arthur or Gold Medal yield consistent results.
• Baking powder 1/2 teaspoon. Fresh baking powder provides a gentle lift and prevents dense cookies.
• Salt 1/4 teaspoon. Salt is essential to balance sweetness and bring out the butter flavor. Use fine table salt or a slightly smaller measure of kosher salt.
• Unsalted butter 3/4 cup softened. Use room temperature butter at about 65 to 68 degrees Fahrenheit for proper creaming. European style butter adds a richer flavor if you have it on hand.
• Granulated sugar 3/4 cup. Regular granulated sugar gives the slight crunch on the edge. If you prefer a chewier center a portion could be swapped for light brown sugar but the final color will be darker.
• Egg 1 large at room temperature. Allowing the egg to warm prevents the butter from seizing when you add it, ensuring a smooth dough.
• Vanilla extract 1 teaspoon. Pure vanilla extract amplifies the background flavor and pairs beautifully with peppermint.
• Peppermint extract 1/2 teaspoon. Use a quality peppermint extract and add sparingly; it is concentrated and a little goes a long way.
• Red gel food coloring as needed. Gel color provides a vivid stripe without adding too much liquid. Start with a drop and knead in until you reach the desired shade.
• Crushed candy canes or coarse sugar optional for topping. A light press into the warm cookie gives a crunchy festive finish and a visual cue to the peppermint flavor.

Instructions

Combine dry ingredientsIn a medium bowl whisk together the flour, baking powder, and salt until evenly mixed. Sifting is optional but helpful for removing lumps. This ensures an even distribution of the leavening agent so the cookies lift uniformly as they bake.Cream butter and sugarIn the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer beat the softened butter and granulated sugar on medium speed until pale and fluffy, about two to three minutes. The goal is to incorporate air into the fat for a tender texture and a lighter crumb. Scrape the bowl once during mixing for even aeration.Add egg and extractsReduce speed to low and add the egg, vanilla, and peppermint extract. Mix until just combined. Scrape down the sides and bottom to avoid streaks and ensure the dough is homogeneous. The dough will be soft but hold together.Combine wet and dryAdd the dry mix gradually to the wet mixture on low speed or fold in by hand. Mix until just combined and no dry streaks remain. Avoid overmixing which develops gluten and yields tougher cookies. The finished dough should be smooth and slightly tacky.Divide and color the doughDivide the dough into equal portions, about half and half. Knead red gel food coloring into one portion until you reach the desired color. To create stripes roll each portion into ropes about 1/2 inch to 3/4 inch thick and twist one red rope and one plain rope together to form a candy cane pattern. Adjust the rope thickness for thinner stripes or a chunkier look.Chill and shapePlace the shaped pieces on a tray and chill for 10 to 20 minutes. Chilling firms the dough so the shapes hold in the oven and reduces spreading. If your kitchen is very warm chill longer. For thinner, crisper cookies roll ropes thinner and chill for 20 to 30 minutes.Bake and finishPreheat the oven to 350 degrees Fahrenheit. Arrange shaped pieces on a parchment lined baking sheet leaving an inch between pieces. Bake for 10 to 12 minutes until the edges are set and just beginning to take color. Cool on the sheet for five minutes, then transfer to a wire rack to finish cooling. While the tops are still warm press crushed candy cane or coarse sugar onto the cookies to adhere.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. Layer with parchment paper to prevent sticking. For longer storage freeze cooled cookies in a freezer safe container with parchment between layers up to three months. To reheat and restore slight chew warm for 30 seconds in a 300 degrees Fahrenheit oven or microwave briefly but avoid overheating which makes them hard. If you freeze unbaked shaped ropes lay them flat on a tray until solid then transfer to a bag. Bake from frozen adding one to two minutes to the baking time and check for set edges.

Ingredient Substitutions

If you need a dairy free version swap the unsalted butter for a plant based buttery spread measured cup for cup. Texture will be similar though flavor is slightly different. For gluten free use a cup for cup gluten free flour blend that contains xanthan gum to mimic structure. To reduce sugar slightly lower granulated sugar to 2/3 cup but note the edges will be less crunchy. If you prefer a milder peppermint note reduce the peppermint extract to 1/4 teaspoon and add a touch more vanilla. You can also press white sanding sugar rather than crushed candy cane for a softer bite.

Serving Suggestions

Serve alongside a cup of hot cocoa, peppermint tea, or a simple black coffee to balance sweetness. They make an attractive platter addition for holiday parties and look lovely wrapped in clear cellophane with a festive ribbon for gifting. For a dessert board pair with chocolate truffles and shortbread. Garnish with a small mint sprig or place a few whole mini candy canes beside the cookies for additional visual appeal.

Cultural Background

Striped peppermint cookies draw inspiration from classic European holiday confections that favor mint and sugar pairings. The candy cane motif has been a holiday symbol for generations and translating that into a baked good is a modern twist on seasonal candy baking. This technique of twisting colored dough ropes is a small scale adaptation of marbling and braided pastry work seen across many baking traditions.

Seasonal Adaptations

Adapt these cookies for winter celebrations by swapping red for deep green or gold for New Year festivities. In summer swap peppermint for a mild lemon extract and use yellow gel color for a sunny twist. For a Valentine version use pink with a dash of rosewater instead of peppermint and press chopped freeze dried strawberries on top.

Meal Prep Tips

For efficient holiday prep prepare the dough up to two days ahead, wrap tightly and refrigerate. You can also freeze individual ropes on a tray and then transfer to a freezer bag. On the day you want to bake, arrange chilled pieces on a sheet and bake as directed. This system allows you to produce many fresh baked cookies in batches without repeating the full assembly each time.

These cookies are a joy to share and a satisfying project whether you are baking solo or with family. The combination of buttery cookie and peppermint zing makes them a holiday go to and the simple technique means you will return to it year after year.