This batch of Candy Cane Cookies has been my holiday must-bake for years. I first mixed these up during a frantic December afternoon, when I wanted something that tasted like a classic sugar cookie but felt seasonal. The peppermint extract gives a bright lift while a few drops of red gel create those familiar candy cane swirls. The texture is tender and slightly crisp at the edges, with a soft center that keeps well for days. Baking these became part of our family ritual: we sip cocoa, play holiday records, and decorate as the dough chills.

I love how forgiving this cookie is. It holds shape well but still yields a delicate crumb. Even novice bakers can succeed because the method focuses on simple steps: cream butter and sugar, add the egg and extracts, fold in flour, then divide and color a portion of the dough. Decorating is playful and quick. When trays come out of the oven, the kitchen fills with a warm, minty aroma that always brings people to the counter. These cookies travel well, make cheerful gifts, and are a hit at parties and cookie swaps.

Ingredients

• All-purpose flour: 2 1/2 cups. Use a spoon-and-level method when measuring to avoid dense cookies. I like King Arthur or Gold Medal for consistent results; flour provides structure and a tender crumb when not overworked.
• Baking powder: 1/2 teaspoon. A small amount of leavening keeps the cookies slightly puffy instead of paper thin, creating a delicate interior.
• Salt: 1/4 teaspoon. Balances sweetness and brightens the peppermint note; kosher or fine table salt both work—just measure accordingly.
• Unsalted butter: 3/4 cup, softened. Butter gives rich flavor and crisp edges. Use real butter rather than margarine; room temperature butter creams with sugar for even aeration.
• Granulated sugar: 3/4 cup. Provides sweetness and helps with spread; for a slightly snappier edge you can substitute up to 1/4 cup with superfine sugar.
• Egg: 1 large. Adds moisture and helps bind the dough while contributing to tender structure.
• Vanilla extract: 1 teaspoon. A foundation flavor that rounds out the peppermint and keeps the cookie from tasting one-note.
• Peppermint extract: 1/2 teaspoon. Potent and essential for the candy cane profile; measure carefully since it can overwhelm.
• Red gel food coloring: A few drops. Gel gives vibrant color without thinning the dough. Use sparingly for swirls.
• Crushed candy canes or granulated sugar: For topping. Adds festive crunch and a mirrored peppermint finish; grind candy canes in a small bag with a rolling pin for varied texture.

Instructions

Prepare the dry mix: 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. Set aside while you cream the butter so the dry ingredients are ready to fold in without overmixing. Cream butter and sugar: In a large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 2 to 3 minutes with an electric mixer on medium speed. Proper creaming traps air that helps the cookies rise slightly and gives a tender bite. Scrape the bowl down once for uniform texture. Add egg and extracts: Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract until just combined. Avoid overbeating once the egg is added to prevent a tough crumb. The peppermint should be noticeable but balanced; adjust by a pinch if you prefer more intensity. Fold in the flour: Gently fold the dry mix into the wet ingredients in two additions using a spatula. Mix until no streaks of flour remain. Overmixing develops gluten and makes the cookies chewier; stop as soon as dough comes together. Color and shape: Remove about one quarter of the dough to a small bowl and stir in a few drops of red gel food coloring until evenly swirled. For candy cane stripes, gently roll the plain and colored doughs into ropes and twist them together, or flatten and swirl the colored portion into the plain dough with a spatula. Chill the shaped dough for 20 to 30 minutes to firm up. Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Scoop or slice dough into rounds about 1 inch thick and place 2 inches apart on the sheet. Optionally sprinkle crushed candy cane or sugar on top. Bake 8 to 10 minutes until the edges are set but centers remain soft; they will finish while cooling. Cool and finish: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. If you used crushed candy canes, allow them to set so they adhere. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Storage Tips

Place cooled cookies in an airtight tin with parchment between layers to prevent sticking. At room temperature they stay fresh about five days. For longer storage, flash-freeze a single layer on a sheet tray, then transfer to a freezer bag for up to three months. Thaw at room temperature for 30 minutes. If you want a just-baked texture from frozen dough, bake from cold but add one to two minutes to the bake time so centers cook through.

Ingredient Substitutions

To make these dairy free use a stick-equivalent of dairy-free butter and be aware the texture may be slightly softer. For gluten-free, replace all-purpose flour with a cup-for-cup gluten-free blend that contains xanthan gum. If you do not have peppermint extract, use 1 teaspoon peppermint candy syrup or a mix of 3/4 teaspoon vanilla and 1/4 teaspoon mint leaves steeped in warmed milk then cooled for a subtle flavor.

Serving Suggestions

Serve on a festive platter with hot chocolate or mulled cider for a classic holiday pairing. These cookies are also excellent with a simple white chocolate drizzle or alongside shortbread and ginger snaps on a dessert board. For gifting, stack in cellophane sleeves with a ribbon and a few crushed candy canes for a seasonal touch that looks professional with minimal effort.

Cultural Background

Mint and sugar cookies have long been associated with winter celebrations across many Western traditions. The candy cane motif became popular in the early 20th century in America as candy makers began producing iconic striped mints. These cookies borrow that visual and flavor language, translating a historic confection into a soft baked good that is easy to share at modern gatherings and cookie exchanges.

Seasonal Adaptations

In summer, skip the peppermint and add lemon zest plus a tiny splash of lemon extract for a bright summer variation. For winter holidays, swap white sanding sugar for edible pearl dust to create a frosted appearance. For Valentine’s Day, use a raspberry jam center and a pale pink tint instead of peppermint for a romantic twist.

Meal Prep Tips

Prepare the dough a day ahead and keep it chilled. Shape into a log for easy slicing before baking to save time on the day of your event. Portion dough into cookie scoops, freeze on a tray, then bag; when you need fresh cookies, bake from frozen and add one to two minutes to the bake time. Use labeled freezer bags with date and bake instructions for future convenience.

These cookies are as much about the people you share them with as they are about flavor. The ritual of mixing, swirling, and sprinkling is a small, joyful project that yields delicious results. I encourage you to make them your own and enjoy the smiles they bring.