1-First step: cream the butter and sugar Start by placing the 2 sticks of room-temperature unsalted butter and 1 cup powdered sugar in a stand mixer. Beat them on medium speed until the mixture looks light and fluffy. This step helps the cookies bake up tender, so do not rush it. Scrape down the sides of the bowl so every bit of butter gets mixed in.

2-Second step: add the flavoring and egg Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract. Beat again until the dough is smooth, then scrape the bowl once more. If you prefer a gentler flavor, use 1/2 teaspoon almond extract instead of the peppermint extract. That swap still gives the cookies a holiday feel without the stronger mint taste.

3-Third step: mix in the dry ingredients Turn the mixer to low speed and add 3 cups all-purpose flour and 1 teaspoon kosher salt. Mix only until the flour is no longer visible. Overmixing can make the dough tough, so stop as soon as it comes together. The dough will be soft, which is exactly what you want for shaping later.

4-Fourth step: color half the dough red Remove half of the dough and set it aside. Add 1/2 teaspoon red liquid food coloring to the remaining dough, then knead it until the color is bright and even. If the dough still looks too pale, add a little more food coloring. This part is easy to do by hand, and it is a great step for older kids to help with under supervision.

5-Fifth step: chill the dough Shape both portions into discs and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days. Chilling makes the dough easier to roll and keeps the cookies from spreading too much in the oven. If the dough feels sticky later, a quick chill can bring it back into shape.

6-Sixth step: preheat and prepare your pans When you are ready to bake, preheat the oven to 375°F. Line baking sheets with parchment paper or silicone mats. This helps the cookies release cleanly and keeps the bottoms from browning too fast. A lined pan also makes cleanup easier, which is always a nice bonus during holiday baking.

7-Seventh step: shape the candy canes Roll the red and white dough into ropes about 6 inches long for large cookies or 4 inches for smaller cookies. Twist one red rope with one plain rope together, then curve the top into a hook to make the candy cane shape. Pinch the ends gently so they stay together. Try to keep the ropes even in thickness so the cookies bake at the same rate. Place the shaped cookies on the prepared baking sheets with enough space between them. The dough is soft, but it is still easy to manage. If a rope cracks or feels dry, let it rest for a few minutes or chill it again for about 15 minutes before trying once more.

8-Eighth step: chill the shaped cookies Before baking, chill the shaped cookies for 15 minutes. This quick rest helps the candy cane shape hold better in the oven. If you want very defined cookies, you can chill them a little longer. For large holiday batches, shape all the cookies first and then chill the trays together.

9-Ninth step: bake until lightly golden Bake the large cookies for 10 to 12 minutes, or the smaller ones for about 8 minutes. Watch for the edges to start turning golden. The centers should still look soft, because the cookies continue to set as they cool. If you like a slightly firmer cookie, let them go for the full baking window, but do not overbake them.

10-Tenth step: cool and serve Leave the cookies on the baking sheets for 10 minutes before moving them to wire racks. This helps them firm up so they do not break. Once they are fully cool, serve them right away or store them for later. The flavor gets even better the next day as the peppermint and vanilla settle in.