Ingredients

2 1/4 cups all purpose flour

1/2 teaspoon kosher salt

1 cup unsalted butter (room temperature, 2 sticks)

3/4 cup granulated sugar

1/2 cup powdered sugar

2 large egg yolks

2 teaspoons peppermint extract

1 teaspoon vanilla extract

12 drops red food coloring

1/2 cup decorating sugar (red, white, or choice; large crystals work best)

Instructions

Step 1: In a small bowl, combine the flour and kosher salt. Set aside.

Step 2: In a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, about 4–5 minutes. Scrape the bowl, then add granulated sugar and powdered sugar. Beat until very light in color and fluffy, another 2–3 minutes. Scrape the sides again.

Step 3: Add egg yolks, peppermint extract, and vanilla extract. Beat on low speed until well combined.

Step 4: With the mixer on low, add the flour and salt mixture gradually until fully combined. Avoid over mixing.

Step 5: Remove half of the dough and place it on plastic wrap. The total dough weighs about 28 ounces, so set aside roughly 14 ounces. Add red food coloring drops to the remaining dough in the bowl and mix just until evenly colored. Wrap the red dough separately.

Step 6: Shape both dough portions into 5–6 inch squares. Wrap tightly in plastic wrap and refrigerate for 2 hours or overnight.

Step 7: Preheat oven to 325°F. Line two baking sheets with parchment paper or silpat.

Step 8: Roll each dough piece into a 9×9 inch square. Stack one on top of the other and gently roll to seal together. Cut the dough down the center and refrigerate both halves.

Step 9: After chilling about 15 minutes, take one half and cut short strips about 1/4 inch thick. Roll each strip to lengthen and slightly twist it, then roll in decorating sugar. Shape strips into candy cane forms and place on baking sheets. Refrigerate or freeze the baking sheets until dough is cold before baking.

Step 10: Bake for 13–15 minutes, until bottoms are just slightly browned. Rotate pans halfway if needed. Let cookies cool on sheets for 5 minutes before moving to a rack. Repeat with remaining dough, keeping it chilled.

Step 11: Store baked cookies in an airtight container separate from other cookies to prevent peppermint flavor transfer.

Tips & Variations

Use large crystal decorating sugar for a beautiful sparkle and crunch.

For a milder peppermint flavor, reduce extract to 1 teaspoon.

Try adding crushed peppermint candies on top for added texture and color.

If you prefer no food coloring, make both dough portions plain and swirl strips for a marbled effect.

FAQs

Can I use regular vanilla extract instead of peppermint?

Yes, you can omit the peppermint extract and use vanilla alone for a classic buttery cookie, but the peppermint is key to the candy cane flavor.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough thoroughly before rolling and baking helps maintain shape. Also, chilling shaped cookies on the baking sheet before placing them in the oven limits spreading.