There’s something extra magical about holiday baking — especially when the recipe is as whimsical and nostalgic as candy cane cookies. With their classic red-and-white twists and soft peppermint flavor, these cookies look straight out of a Christmas storybook. And the best part? They’re surprisingly simple to make.

Whether you’re hosting a cookie exchange, prepping teacher gifts, or baking with little helpers, this recipe brings the holiday cheer without any complicated steps.

What Makes These Cookies Special

Soft & buttery:

Thanks to powdered sugar and plenty of butter, the texture is tender and melts in your mouth.

Perfect peppermint flavor:

Just a touch of peppermint extract gives these cookies that signature candy cane taste without overpowering the buttery dough.

Fun to shape:

Rolling and twisting the red and white dough together is relaxing and kid-friendly — a great way to slow down and enjoy the season.

Picture-perfect:

Their bright swirl and candy cane shape make these cookies eye-catching on any holiday dessert table.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• Red food coloring

Instructions

Make the Dough

In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.

Beat in the egg, vanilla, and peppermint extract until smooth.

Add the flour and salt and mix just until the dough comes together — don’t overmix.

Color the Dough

Divide the dough in half.

Leave one portion plain.

Add red food coloring to the other portion and knead until evenly colored.

Wrap each portion in plastic wrap and refrigerate for at least 1 hour.

Shape the Cookies

Preheat your oven to 375°F and line baking sheets with parchment.

Pinch off a small piece of red dough and a small piece of white dough.

Roll each into a rope about 5–6 inches long.

Press the ends together and gently twist to create the candy-cane stripes.

Curve the top to form the hook.

Place cookies on the prepared baking sheet and chill for 10–15 minutes to help them keep their shape.

Bake

Bake for 10–12 minutes, or until the edges are just barely turning golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack.