Description
Festive cookies that blend delightful peppermint flavor with vibrant red and white swirls, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- Red food coloring
- Crushed candy cane pieces (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together softened butter and powdered sugar until fluffy.
- Beat in the egg, peppermint extract, and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder, then gradually mix into the wet ingredients until fully incorporated.
- Divide the dough in half, color one half with red food coloring, and roll out thin ropes of each color.
- Twist the ropes together to form candy cane shapes and place on a lined baking sheet.
- Sprinkle with crushed candy cane pieces and bake for 10-12 minutes until edges are golden.
- Cool on a wire rack before serving.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg