Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Red food coloring (gel preferred)
- Crushed candy canes or peppermint candies (optional for decoration)
Instructions
- In a large bowl, cream together butter and powdered sugar until light and fluffy. Add egg, vanilla, and peppermint extract, mixing well.
- In separate bowl, whisk flour and salt. Gradually add to butter mixture until smooth dough forms.
- Divide dough in half. Leave one portion white and knead red food coloring into the other half until evenly colored.
- Roll small pieces of each color into 4-inch ropes. Twist one red and one white rope together, bending to form candy cane shape.
- Place on parchment-lined baking sheet and bake at 375°F for 8-10 minutes until set. Cool completely before serving.
Notes
- Chill dough for 30 minutes if too soft to handle
- Use gel food coloring for vibrant colors without altering dough consistency
- Sprinkle with crushed candy canes before baking for extra sparkle
- Store in airtight container for up to 1 week
- Freeze unbaked dough or baked cookies for up to 3 months
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 90 Kcal
- Sugar: 5g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg