Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups all-purpose flour
- Red food coloring, as needed
- 1 egg white, lightly beaten (for brushing)
- 2 tablespoons granulated or sparkling sugar (for topping)
Instructions
- Cream the softened butter and sugar together until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until well combined.
- Stir in baking powder and salt. Gradually mix in the flour until a soft dough forms.
- Divide dough in half. Leave one half plain and tint the other with red food coloring.
- Wrap both dough portions and chill for 15–20 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll small pieces of each dough into ropes. Twist one red and one plain rope together and shape into candy canes.
- Place on prepared baking sheets. Brush with egg white and sprinkle with sugar.
- Bake for 9–11 minutes until edges are set. Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
- Use green food coloring or other festive colors as a variation.
- Top with crushed peppermint candy for extra crunch.
- Reduce peppermint extract for a milder flavor.
- Chill dough well to maintain shape during baking.
- Freeze shaped dough or baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
