Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 1 cup Unsalted Butter, softened
  • 1 1/4 cups Confectioners' Sugar, sifted
  • 1 Large Egg, room temperature
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract (optional)
  • 1 teaspoon Pure Peppermint Extract
  • 1/2 teaspoon Red Food Colouring (gel preferred)
  • 1/4 cup Granulated Sugar (for dusting)

Instructions:

  1. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and confectioners' sugar together until light, fluffy, and pale (3-5 minutes). Scrape down the sides of the bowl frequently.
  2. Add Wet Ingredients: Beat in the egg, followed by the vanilla and almond extracts, and the salt, mixing only until just combined.
  3. Incorporate Flour: Gradually add the sifted flour, mixing on low speed until the dough just comes together. Do not overmix; stop as soon as there are no streaks of dry flour remaining.
  4. Divide the Dough: Transfer the dough onto a clean surface. Divide it exactly in half.
  5. Prep the Vanilla Half (White): Wrap one half of the dough tightly in plastic film and flatten it slightly into a disc. Place it in the refrigerator for at least 60 minutes (1 hour).
  6. Prep the Peppermint Half (Red): Add the peppermint extract and red food gel colouring to the remaining half of the dough. Knead gently by hand on a lightly floured surface until the colour is uniform and vibrant.
  7. Chill the Red Dough: Wrap the red dough tightly, flatten it into a disc, and place it in the refrigerator for at least 60 minutes alongside the white dough.
  8. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Pour the granulated sugar into a shallow dish for dusting.
  9. Roll the Ropes: Working quickly with a small portion of the chilled dough at a time, take a teaspoon-sized piece of white dough and roll it into a thin rope, approximately 4 inches (10 cm) long and 1/4 inch (6 mm) thick. Repeat with a teaspoon-sized piece of red dough.
  10. Twist the Cane: Place the red and white ropes side-by-side. Gently twist them together, rotating slowly to create the stripe pattern.
  11. Shape and Dust: Place the twisted rope onto the prepared baking sheet. Gently curve the top end down to form the traditional 'J' candy cane shape. Roll the entire cookie lightly in the granulated sugar dish.
  12. Bake: Bake for 10–12 minutes, or until the edges are just set and very lightly golden. The cookies should remain pale in the centre.
  13. Cool: Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely.