Ingredients

• 1 cup (2 sticks) butter, softened

• 1 cup sugar

• 1 egg

• 3 cups flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• Red gel food coloring

Steps

1. Cream the butter and the sugar in a stand mixer until light and fluffy

2. Add the egg, vanilla and peppermint extract mixing until well combined

   1. Scrape down the sides of the bowl as needed

3. Add in the the baking powder and the salt

4. Gradually add in the flour and alternate mixing on low speed until no more visible flour remains

5. Divide the cookie dough in half and stir the red food coloring in half the dough until it is a bright, vibrant red

6. Shape both dough halves into a disk and cover with plastic wrap

7. Refrigerate for at least 1 hour or overnight

8. Preheat the oven to 350 degrees Fahrenheit

9. Line two baking sheets with parchment paper

10. Unwrap both pieces of dough and pinch off walnut-sized pieces of the doughs (about a rounded teaspoon)

11. Roll each dough into a rope about 4 to 5 inches long (make sure the white dough and the red dough ropes are the same length)

12. Pinch the red and white rope together at the top, then gently twist them together

13. Curve the top of the cookies down to form the handle of the candy cane

14. Repeat with the remaining dough

15. Refrigerate the cookies on the baking sheets for 15 minutes before baking

16. Bake the cookies for 8 to 10 minutes or until the edges are just barely brown

17. Cool for 10 minutes on the cookie sheet and then transfer the cookies to wire cooling racks to cool completely

Click here for printer friendly version