Ingredients
Equipment
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.
- Divide the dough in half. Return one half to the mixer, add red gel food coloring, and mix until the color is uniform.
- Wrap each dough ball in plastic wrap, flatten into discs, and refrigerate for at least 45 minutes.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll one tablespoon of red dough and one tablespoon of white dough into 4-inch ropes. Place them side-by-side, twist them together, and place on the baking sheet. Curve the top to create a candy cane shape.
- Bake for 9-12 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before moving to a wire rack.
- If desired, sprinkle warm cookies with crushed peppermint candies.
Notes
Make sure your butter is at room temperature for a smooth, well-combined dough.
Do not skip chilling the dough; it is essential for preventing the cookies from spreading.
Store cooled cookies in an airtight container at room temperature for up to one week.
Do not skip chilling the dough; it is essential for preventing the cookies from spreading.
Store cooled cookies in an airtight container at room temperature for up to one week.
