Ingredients
Method
- Cream softened butter and sugar together with an electric mixer for 3–4 minutes until light and fluffy.
- Add the egg, vanilla, and peppermint extract (if using), mixing until smooth and creamy.
- In a separate bowl, whisk flour and salt, then gradually add to wet mixture. Mix on low speed until a soft dough forms.
- Divide dough in half. Leave one portion plain and color the other with red gel food coloring until evenly tinted.
- Wrap both dough portions separately and chill for 30–45 minutes.
- Roll 1 tbsp portions of red and white dough into 4-inch ropes. Twist together and curve one end to form a candy cane shape.
- Roll each cookie in granulated sugar and place on parchment-lined baking sheets, spaced 2 inches apart.
- Bake at 350°F (175°C) for 8–10 minutes until bottoms are just golden. Do not overbake.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling dough prevents spreading and ensures defined candy cane shapes. Use gel coloring for vibrant red without bleeding. Store in airtight containers up to one week or freeze up to three months.