Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon peppermint extract
- Red food coloring
- Sanding sugar for decoration
Instructions
- Mix the dry ingredients: In a large bowl, whisk together 3 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Set this bowl aside for later use.
- Prepare the wet ingredients: In another large bowl, use a hand mixer to beat the softened butter and 1 cup of sugar until the mixture is creamy. This step is key, as it helps ensure that your cookies will be perfectly soft and chewy. Once it’s smooth, add 1 large egg, 1 tablespoon of milk, and 1 teaspoon of peppermint extract. Beat until everything is combined.
- Combine the wet and dry ingredients: Slowly incorporate the dry mixture into the wet ingredients. Beat until the dough comes together and is fully mixed.
- Divide the dough: Now, split the dough into two equal parts. Wrap one part in plastic wrap, forming it into a disk. To the other half, add several drops of red food coloring, and beat it until you achieve a festive red hue. Wrap this dough as well, and refrigerate both disks for at least 2 hours or up to 3 days.
- Shape the cookies: After chilling, divide each dough disk into 24 pieces. Roll each piece into a 6-inch long rope. Twist one red rope and one white rope together and bend the top to form a candy cane shape. Place the twisted ropes on a parchment-lined baking sheet and sprinkle with sanding sugar.
- Bake to perfection: Preheat your oven to 350°F. Place the cookies in the fridge for another 30 minutes to firm up before baking. Then, bake for 10-12 minutes or until set and the edges are lightly golden. Allow the cookies to cool completely before serving.
Notes
- Chilling the dough is essential for keeping the shapes intact while baking. Don’t skip this step—it makes a big difference!
- When adding the red food coloring, remember, a little goes a long way. Add it gradually until you reach the desired color.
- For a crispier cookie, bake them slightly longer, but be careful not to let them overbake.
- If you’re in a rush, you can refrigerate the dough for just 1 hour, but the longer chill time helps enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: 24 cookies
- Method: Dessert
- Cuisine: Baking
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Peppermint cookies, Christmas cookies, Holiday cookie recipes, Twisted candy cane cookies