Candy Cane Cookies


2 sticks salted butter, softened

1 cup powdered sugar

1 large egg, room temperature

1 tsp. vanilla extract

1 1/2 tsp. peppermint extract

3 cup flour

1/2 to 1 tsp. red food coloring

3 candy canes, crushed (optional)

Put butter and sugar in a large bowl.

Mix on medium speed until light and fluffy, 2 to 3 minutes.

Add egg, vanilla and peppermint extract, then mix well to combine.

Add flour 1 cup at a time, mixing on low to combine completely in between each addition.

Scrape the bottom and sides of the bowl as needed.

Remove half of the dough from the bowl and form into a disc shape, about 1" thick.

Wrap tightly with plastic wrap and refrigerate for 1 hour.

Add red food coloring in the bowl with the remaining dough.

Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red).

Remove red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, then form into a disc shape, about 1" thick. Wrap tightly with plastic wrap and refrigerate for 1 hour.

Line 2 large baking sheets with parchment paper, then preheat your oven to 375.

Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color.

With the palm of your hand, roll each dough ball on a clean surface into a 5" long rope.
(It’s best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don’t pick up any red dough left on the surface.)

Lay the ropes side by side and twist, pinching the tops and bottoms to stick together.

Carefully transfer to the sheet trays and form into a candy cane shape.

Continue to roll, twist and form all of the cookies.
(If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again).

Bakes the cookies 12 minutes, or just until the white dough looks lightly golden.

If decorating with crushed candy canes, sprinkle as soon as they come out of the oven.

Let cool completely on the baking sheets. Enjoy!
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