Ingredients
Scale
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter (softened)
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
Red gel food coloring
Crushed candy canes or sugar for topping (optional)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add egg, vanilla, and peppermint extract, and mix until combined.
- Combine and divide: Gradually add dry ingredients into the butter mixture until a soft dough forms. Divide the dough in half — leave one half plain and color the other half with red food gel.
- Chill the dough: Wrap both dough portions in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and makes shaping easier.
- Shape the cookies: Roll a small piece of red dough and a small piece of plain dough into ropes (about 6 inches each). Twist them gently together, then bend the top to form a candy cane shape.
- Bake: Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes or until the edges are set but not brown.
- Cool and decorate: Let cool on the baking sheet for 5 minutes, then transfer to a rack. While still warm, sprinkle crushed candy canes or sugar on top if desired.
