Description
Classic peppermint-twisted holiday cookies.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon peppermint extract
- Red gel food coloring (as needed)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon peppermint extract
Instructions
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Mix in the egg, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients, mixing until fully combined.
- Divide the dough in half. Color one half with red food coloring, kneading until evenly tinted.
- Roll small pieces of both red and plain dough into ropes. Twist them together and shape into candy cane cookies.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool completely before decorating with glaze.
Notes
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 128.5
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Candy Cane Cookies Dough