Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Red food coloring
- Crushed candy canes for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg, peppermint extract, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Leave one half as it is and mix red food coloring into the other half until desired color is reached.
- Roll both colors of dough into thin ropes. Twist them together and shape into candy cane shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Sprinkle with crushed candy canes before baking.
- Bake for 8-10 minutes, or until edges are lightly golden. Allow to cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough for 30 minutes if it’s too soft to handle easily. Be generous with the candy cane topping for extra holiday flair!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian