Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Additional
- Red gel food coloring
Instructions
- Cream Butter and Sugar: Beat unsalted butter and powdered sugar together in a mixing bowl until the mixture is smooth and fluffy, which will provide a light and tender texture to the cookies.
- Incorporate Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the creamed butter mixture. Mix thoroughly until fully combined to evenly distribute the flavors.
- Blend Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms without overmixing to keep the cookies tender.
- Color and Chill Dough: Divide the dough evenly in half. Knead red gel food coloring into one half until it is evenly tinted red. Wrap both portions separately in plastic wrap and refrigerate for 1 hour; chilling firms the dough and makes it easier to handle.
- Prepare for Baking: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Candy Canes: Pinch off equal pieces from each dough portion and roll them into ropes of similar thickness. Twist one red rope with one white rope tightly together, then bend the top to form a classic candy cane shape. Arrange the shaped cookies spaced out on the prepared baking sheet.
- Bake and Cool: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are set but not browned. Remove from oven and allow the cookies to cool completely on the baking trays before serving to ensure they hold their shape and texture.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overbake the cookies; they should be set but not browned to maintain a tender texture.
- If you don’t have red gel food coloring, you can use natural food coloring alternatives, but results may vary.
- Wrap dough tightly before chilling to prevent drying out.
- Chilling the dough is essential for easier shaping and better flavor development.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian