Ingredients
Method
- Beat butter and powdered sugar until smooth and fluffy.
- Mix in egg, vanilla extract, and peppermint extract until fully combined.
- In a separate bowl, whisk together flour and salt. Gradually add to wet mixture until dough forms.
- Divide dough in half. Color one half with red gel food coloring. Wrap each portion in plastic wrap and chill for 1 hour.
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Roll equal pieces of red and white dough into ropes, twist together, and shape into candy canes.
- Place on the prepared baking sheet.
- Bake for 8–10 minutes, or until just set. Cool on trays before serving.
Notes
Optional: Dust the cooled cookies with powdered sugar or drizzle with white chocolate for extra festive flair. These cookies can be stored in an airtight container for up to a week.