Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red gel food coloring
2 tablespoons crushed peppermint candies or coarse sugar (optional)
Instructions
1. Cream the butter and powdered sugar until light and fluffy.
2. Beat in the egg, vanilla extract, and peppermint extract until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Divide the dough in half and color one half with red gel food coloring.
6. Wrap both dough halves in plastic wrap and chill for 3 to 4 hours until firm.
7. Roll small portions of each dough color into 4 to 5-inch ropes.
8. Twist one red and one white rope together gently.
9. Shape the twisted rope into a candy cane and place on a lined baking sheet.
10. Chill the shaped cookies for 15 to 20 minutes.
11. Bake at 375°F (190°C) for 9 to 12 minutes until edges are lightly golden.
12. Cool on a rack and garnish with crushed peppermint if desired.
Notes
Chilling the dough is essential to prevent spreading.
Use gel food coloring for vibrant color without adding moisture.
Store cookies in an airtight container for up to one week or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg