Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar (sifted)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp Red Gel Food Coloring
  • 1/4 cup granulated sugar (for rolling)

Instructions:

  1. Cream the softened butter and sifted powdered sugar in a stand mixer until light and fluffy (about 3 minutes). Scrape down the sides.
  2. Beat in the egg, vanilla extract, and peppermint extract until just combined.
  3. Gradually add the flour and salt mixture on low speed, mixing only until the dough just comes together and no flour streaks remain. Avoid overmixing.
  4. Divide the dough precisely in half. Leave one half plain white. Mix the Red Gel Food Coloring into the second half until uniformly distributed.
  5. Form each colored dough half into a flat disk, wrap tightly in plastic wrap, and chill for a minimum of 90 minutes until firm.
  6. Working with small chilled portions, roll 1 teaspoon of the red dough and 1 teaspoon of the white dough into thin ropes approximately 6 inches (15 cm) long, maintaining equal thickness.
  7. Press the end tips of one red rope and one white rope together, then gently twist them to form a candy cane stripe pattern. Curve the top end down to create the cane shape.
  8. Gently roll the formed cane in granulated sugar (optional). Place on baking sheets lined with parchment paper, allowing 1 inch of space between cookies.
  9. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes. The white portions should remain pale.
  10. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.