Description
Delightful and festive cookies with a sweet, minty crunch, perfect for the holiday season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Red and green food coloring
- 1/2 cup crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Divide the dough into two portions, coloring one with red food coloring.
- Wrap both portions in plastic wrap and refrigerate for 30 minutes.
- After chilling, roll tablespoon portions of each dough into ropes, twist them together to form candy cane shapes, and place on baking sheets.
- Bake for 8-10 minutes until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack and topping with crushed candy canes.
Notes
To keep cookies fresh, store them in an airtight container. They can last up to one week at room temperature or two weeks in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 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: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg