There’s something so heart-lifting about a tiny cookie that tastes like pure holiday cheer. These mini candy cane cookies are buttery, festive, and wonderfully easy the kind of treat that makes your kitchen smell magical with very little fuss. Let’s make a batch you’ll be proud to share (or secretly keep!).
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- Red gel food coloring
- Optional swap: Use almond extract instead of peppermint for a softer flavor.
Steps
- Cream the butter and sugar in a medium bowl until soft and fluffy.
- Mix in the egg, vanilla, and peppermint until the mixture is smooth. Don’t worry if it looks a bit loose the flour will bring it together.
- Stir in the flour and salt to form a soft dough.
- Divide the dough in half. Tint one half with red gel coloring until you get a pretty candy-cane red.
- Roll both doughs into thin ropes (about ¼ inch thick), then gently twist one red rope with one plain rope.
- Cut into mini 3-inch lengths and curl the top like a tiny candy cane. If they crack a little, just pinch them gently back together.
- Bake at 350°F for 8–10 minutes, just until the edges look matte and set no browning needed.
Chef’s Tips
- If the dough gets too soft to twist, chill it for 10 minutes and you’ll have perfect control.
- For extra peppermint sparkle, brush warm cookies with a tiny swipe of melted butter and sprinkle crushed candy cane on top.
- Store in an airtight tin to keep them tender they stay lovely for up to a week.
- Chocolate Drizzle: Add a thin zig-zag of melted white chocolate over the cooled cookies.
- Soft Vanilla Version: Skip the peppermint and increase vanilla to 1 ½ teaspoons.
- Gluten-Friendly: Use a one-to-one gluten-free baking flour — the cookies stay beautifully shaped.