1-First Step: Mise en place and creaming* 1. Beat butter and powdered sugar in a stand mixer on medium speed until fluffy; scrape down bowl. This step aerates the butter, creating a lighter, more tender cookie. If you are using vegan butter, chill slightly after creaming if it becomes too soft.

2-Second Step: Add egg and extracts* 2. Add egg, vanilla, and peppermint or almond extract; mix well. Mix until ingredients are fully combined, scraping the bowl as needed. The peppermint extract is strong, so if you prefer a milder mint flavor, use 1/2 teaspoon instead of 1 teaspoon.

3-Third Step: Bring in the dry ingredients* 3. Gradually add flour and salt on low speed until combined; mix by hand to incorporate remaining flour. Mixing on low prevents overworking the dough, which keeps cookies tender rather than tough. If using gluten-free flour, mix until the dough holds together and then rest for 10 minutes to hydrate the blend.

4-Fourth Step: Color and chill the dough* 4. Divide dough in half; knead red food coloring into one half until vibrant red. Work quickly to avoid warming the butter too much. 5. Shape both portions into 1-inch thick discs, wrap in plastic, and refrigerate at least 1 hour. Chilling firms the dough and helps the cookies keep their candy cane shape during baking. If the dough cracks when you roll it later, chill an extra 15 minutes.

5-Shaping the candy canes* 6. Preheat oven to 375°F; line baking sheets with parchment or silicone mats. Note: Some bakers prefer 350°F for slightly softer centers; the original directions call for 375°F and that will give slightly crisper edges. 7. Roll 2-tablespoon portions of each dough into 6-inch ropes (for large cookies) or 1-tablespoon into 4-inch ropes (for small). Use flour sparingly on the surface to prevent sticking. 8. Pinch red and white ropes together, twist, and form hook at top for candy cane shape. Pinch seams firmly so the ropes stay together while baking. 9. Chill shaped cookies on sheets for 15 minutes. Chilling on the sheet helps the dough relax and reduces spread in the oven.

6-Baking and cooling* 10. Bake 10-12 minutes for large or 8 minutes for small, until edges are golden. Watch the first tray closely to dial in the perfect time for your oven. 11. Cool on sheets 10 minutes, then transfer to wire racks. Cooling on the pan allows the cookies to set; moving them too early can cause breakage.

7-Final Step: Serving and storage* Finish by arranging candy cane cookies on a platter or stacking them in a tin layered with parchment. These cookies taste better after a day as the flavors meld, so consider making them ahead for holiday events. For gifting, pack them in airtight containers with wax paper layers to prevent sticking.