1-Getting started with candy cane cookies: Getting started with candy cane cookies is all about enjoying the process, from mixing the dough to shaping those fun twists. This guide walks you through each part clearly, so you’ll feel confident right from the start. Begin by setting up your workspace to make things go smoothly.

2-Butter and sugar base: Let the unsalted butter and 1 cup powdered sugar soften at room temperature, then beat together until fluffy for a creamy base. Add the 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract (or 1/2 teaspoon almond extract), then mix thoroughly to blend the flavors. On low speed, gradually beat in the 3 cups all-purpose flour and 1 teaspoon kosher salt until no dry flour is visible, creating a smooth dough.

3-Mixing and coloring the dough: Mix the dough by hand to incorporate any remaining flour and ensure it’s even. Divide the dough in half; add 1/2 to 3/4 teaspoon red food coloring to one half until it reaches a vibrant red color. Shape both doughs into 1-inch thick discs, wrap in plastic wrap, and refrigerate for at least one hour or up to three days to firm up.

4-Shaping and baking: Preheat oven to 375°F and prepare baking sheets with parchment paper or silicone mats for easy cleanup. Pinch walnut-sized pieces from each dough, roll into 6-inch ropes, pinch the red and white ropes together at the top, twist them gently, and form into candy cane shapes by hooking the top. Chill shaped cookies on baking sheets for 15 minutes before baking, then bake for 10 to 12 minutes until edges are lightly golden.

5-Cooling and final touches: Finally, cool the cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely. This step ensures they set properly and stay crisp. For more easy dessert inspirations like this one, check out similar treats on the site.