Peppermint Candy Cane Cookies
These Candy Cane Cookies will surely catch your guests' attention at your upcoming Christmas party. They're festive and cute!
Servings: 24 cookies
Equipment
- Baking Sheet
- Parchment paper
- Plastic Wrap
- Mixing Bowl
Ingredients
- 1 stick Unsalted Butter softened
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1/2 tsp Peppermint Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 tsp Red Food Coloring
Instructions
- In a large bowl, cream together butter, sugar and egg. Add peppermint extract.
- In a separate bowl, sift together all dry ingredients.
- Slowly add dry ingredients into wet ingredients and mix until cookie dough forms.
- Wrap cookie dough in plastic and refrigerate for at least one hour.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
- Remove chilled cookie dough from fridge and let sit for 5 minutes.
- Divide cookie dough in two and color one of the halves with red gel food coloring. Knead until completely tinted.
- Roll out both cookie dough colors into small spheres, about 1 ½ inches in diameter
- For one cookie, you’ll need one sphere of each color. Roll each one into small logs, about 3 inches long and half an inch in width.
- Press both cookie dough logs together at the top, so they’re attached. Twist them around each other.
- Roll the cookie dough twist so that they’re completely incorporated with one another – this will create a smooth candy cane cookie and results in a “rod” about 5 inches long.
- Continue for the rest and place each one carefully on lined baking sheet.
- Bake for about 12 to 14 minutes. Serve with your favorite cookie buttercream dip.