Description
Delightful holiday cookies featuring festive red and white swirls with a refreshing peppermint flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- Red gel food coloring (or beet paste for natural color)
- Optional: Coarse sugar or sparkling sugar for garnish
Instructions
- In a large mixing bowl, beat together the softened butter and sifted powdered sugar until light and fluffy (2–3 minutes).
- Mix in the egg, vanilla extract, and peppermint extract until smooth.
- In a separate bowl, whisk together the flour and salt, then gradually mix into the wet ingredients until just combined.
- Divide the dough in half and tint one half with red food coloring. Wrap in plastic wrap and chill for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll a teaspoon of each dough into 4–5 inch ropes and twist them together to form a candy cane shape. Place on lined sheets.
- Bake for 9–11 minutes until set and edges are barely golden.
- Cool on baking sheets for 5 minutes, then transfer to wire racks. Optionally sprinkle with coarse sugar.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months. Use parchment paper to separate layers when freezing.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg