Soft, buttery cookies with a light peppermint twist and beautiful red-and-white candy cane shape — perfect for Christmas cookie trays and gifting.

Scale

1 cup unsalted butter, softened

1 cup powdered sugar

1 large egg, room temperature

1 teaspoon vanilla extract

½ teaspoon peppermint extract

2½ cups all-purpose flour

½ teaspoon salt

Red gel food coloring

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1. Cream softened butter with powdered sugar until smooth and fluffy.

2. Add egg, vanilla extract, and peppermint extract; mix until just combined.

3. In another bowl, whisk flour and salt together, then gradually blend into the wet mixture to form a dough.

4. Split dough in half. Leave one half plain and color the other half with red gel food coloring until evenly tinted.

5. Wrap each portion separately and chill for at least 1 hour.

6. Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

7. Take equal small pieces (about 1 teaspoon each) of red and white dough and roll them into ropes about 10–12 cm long.

8. Twist them together gently and curve one end to form a candy cane shape.

9. Place on baking sheet with space between.

10. Bake 8–10 minutes until set but not browned.

11. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Use gel food coloring for bold color with less moisture.

Chill dough thoroughly for clean shaping.

Keep hands floured or cold while working to reduce stickiness.

Avoid overmixing to maintain a tender texture.

Roll and shape in small batches, keeping unused dough chilled.

Cookies can be dusted with sanding sugar before baking for extra sparkle.