Description
Festive cookies with a hint of peppermint, perfect for holiday celebrations.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Red and white candy cane pieces for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream together the butter, granulated sugar, and powdered sugar until fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
- Divide the dough into two equal parts. Add red food coloring to one part and mix until uniform.
- Roll small pieces of each dough into long ropes and twist together to form a candy cane shape on the baking sheet.
- Sprinkle crushed candy canes on top before baking.
- Bake for 8-10 minutes or until just lightly golden on the bottom.
- Let cool on the pan for a few minutes before transferring to wire racks to cool completely.
Notes
Ensure butter is at room temperature for easy mixing and avoid overmixing to keep cookies soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg