Traditional candy cane shaped sugar cookies with a hint of peppermint are the perfect addition to your holiday baking!
Ingredients :
1 cup unsalted butter room temperature
1 cup powdered sugar sifted
1 large egg room temperature
1 ¼ teaspoon peppermint extract
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons red food coloring or red gel,
Directions :
In a medium mixing bowl, cream together the butter and powdered sugar with a hand mixer on medium speed until light and fluffy. Mix in the egg, peppermint extract and vanilla. Add in the flour and salt and mix well.
Divide the dough in half and add red food coloring to half the dough; knead to combine. Shape both colors of dough into a 6-inch disk and wrap them in plastic wrap. Refrigerate for at least 2 hours.
Preheat the oven to 350°F and line a large cookie sheet with silicone cookie mats or parchment paper.
To shape the dough, roll 1 teaspoon of white dough on the counter to form a 4-inch rope, and repeat with 1 teaspoon of red dough. If the ropes are really soft, they can be refrigerated for about 10 minutes while rolling out more ropes.
Place the red and white ropes side by side and gently roll together to form one rope. Gently twist the dough and continue twisting and rolling to form a 5-inch rope. If the rope is longer, gently nudge it back to 5-inches long without squishing the dough.
Place the rope on the prepared baking sheet and curve the end to form a candy cane shape. Repeat with the remaining dough, placing the cookies about 1-inch apart.
Bake in the preheated oven for 11 to 13 minutes or until cookies just barely begin to brown on the edges. Transfer to a cooling rack.
