Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter
- 1 cup sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 egg
Coloring and Topping
- Red food coloring gel (amount as needed for coloring half the dough)
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons granulated sugar
Instructions
- Mix wet ingredients: In a large bowl, beat together the butter, granulated sugar, powdered sugar, vanilla extract, peppermint extract, and egg on low speed just until combined and creamy.
- Add dry ingredients: Gradually stir in the all-purpose flour, baking powder, and salt until a dough forms.
- Divide and color dough: Divide the dough into two equal portions. Add red food coloring gel to one half and knead or stir until the dough reaches the desired vibrant red color. Wrap each portion tightly in plastic wrap.
- Chill dough: Refrigerate both portions of dough for 3 to 4 hours to firm up for easier shaping.
- Prepare topping: In a small bowl, combine the finely crushed peppermint candies with 2 tablespoons of granulated sugar. Set aside.
- Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper or leave ungreased as preferred.
- Shape candy cane cookies: Take one level teaspoon of white dough and one level teaspoon of red dough. Roll each into a 5-inch rope. Place the two ropes side by side and gently twist them together, pressing the ends to seal. Curve one end of the twisted rope to form the candy cane shape and place the shaped cookies on the baking sheet.
- Bake: Bake the cookies for 8 to 10 minutes, or until they are lightly browned on the edges but not overdone to maintain crispness.
- Add topping and cool: Immediately after removing from the oven, sprinkle the cookies with the peppermint and sugar mixture while still warm. Transfer cookies to a wire rack to cool completely.
Notes
- Chilling the dough is essential for easy shaping and to prevent spreading during baking.
- Use gel food coloring for a more vibrant red and less watery dough.
- Press the twisted dough ends firmly to prevent unraveling during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For a stronger peppermint flavor, add extra peppermint extract to the dough or topping as preferred.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
