Ingredients
Method
- Begin by creaming the softened unsalted butter and powdered sugar in a stand mixer until pale and incredibly fluffy. This process usually takes about 3 minutes and incorporates microscopic air bubbles essential for a tender, light cookie. Beat in the egg, peppermint extract, and vanilla extract until smooth. Gradually add the all-purpose flour and salt, mixing until just combined.Actionable Tip: Do not overmix the dough once the flour is added, or your cookies will develop too much gluten and become tough! Once the dough forms, divide it exactly in half. Leave one half plain. To the other half, add your red gel food coloring, kneading gently with your hands until the color is uniform and streak-free. Wrap both dough halves tightly in plastic wrap and chill in the refrigerator for exactly 30 minutes.
Step 2: The Perfect Twist Technique
This is where the magic happens, and it's much easier than you think. Scoop 1-inch balls of both the red and the white dough. On a lightly floured surface, use the palms of your hands to roll one red ball and one white ball into smooth, 4-inch "ropes." Place the ropes side-by-side, pinch the tops together firmly, and gently twist them around each other, much like a braid.Actionable Tip: If the dough feels too warm, sticky, or starts breaking, pop it back into the fridge for 5 minutes. The cooler the dough, the cleaner and sharper your twist will be! Curve the top of your twisted rope to form the iconic candy cane hook and carefully transfer it to a parchment-lined baking sheet.Step 3: Bake to Peppermint Perfection
Preheat your oven to 375°F (190°C). Space your crafted Candy Cane Cookies about 2 inches apart on the baking sheet, as they will spread slightly as the butter melts. Bake for 10 to 12 minutes. You want the cookies to be set and the white portions to remain pale—watch them closely and do not let them brown!