Description
Delicious and festive Candy Cane Cookies infused with peppermint flavor and decorated with crushed peppermint candies.
Ingredients
Scale
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened (227g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ teaspoons peppermint extract
- 1 teaspoon red food coloring
- 3 tablespoons crushed peppermint candies
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla, and peppermint, stopping to scrape down the bowl once.
- With the mixer on low speed, add in the flour mixture. Beat just until the flour is combined. (If a little bit remains at the bottom of the bowl, remove the bowl and knead by hand a few times until incorporated.)
- Remove half of the dough from the bowl. Add red food coloring and mix until well combined.
- Wrap each dough separately in plastic wrap and press into a 1-inch thick disk. Refrigerate for 4 hours or until firm to the touch. (Dough can be chilled at this stage for up to 3 days.)
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Cut dough into 1-inch cubes. Roll each cube into a ball. Lightly flour the surface and gently roll the dough balls into a 5-inch-long rope by rolling the ball up and down on the counter with your palm.
- Place the ropes side by side and carefully twist them together. Curve one end down an inch or so to create the handle of the candy cane. Place on the prepared baking sheets 1 inch apart.
- Bake for 10 minutes, or until cookies appear dry. Immediately sprinkle the cookies with crushed peppermint. Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Notes
- The dough can be chilled for up to 3 days if needed.
- Alternatively, use gel food coloring for a more vibrant color.
- Twist gently to form the candy cane shape to avoid breaking the dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg