Name: Candy Cane Cookies – Classic Red and White Twisted Christmas Cookies
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract (optional); 3 cups (375 g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Red food coloring (gel preferred); Crushed peppermint candy or candy canes; Granulated or sanding sugar

Ingredients

Scale

For the Cookie Dough

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract (optional)
3 cups (375 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For Coloring

Red food coloring (gel preferred)

Optional Garnish

Crushed peppermint candy or candy canes
Granulated or sanding sugar

Instructions

Step 1: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color. This step is essential for achieving a soft, tender cookie.

Step 2: Add Egg and Flavoring

Mix in the egg, vanilla extract, and peppermint extract (if using). Blend until fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4: Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing until a soft, smooth dough forms. Do not overmix.

Step 5: Divide and Color

Divide the dough in half. Leave one half plain. Add red food coloring to the other half and mix until evenly colored.

Step 6: Chill the Dough

Wrap each portion in plastic wrap and refrigerate for 45–60 minutes. Chilling makes shaping easier and prevents spreading.

Step 7: Shape the Candy Canes

Preheat oven to 350°F (175°C).
Take small pieces of red and white dough and roll each into thin ropes about 5 inches long. Place one red rope and one white rope side by side, gently twist them together, then curve the top to form a candy cane shape.

Step 8: Bake

Place shaped cookies on a parchment-lined baking sheet.
Bake for 8–10 minutes, until set but not browned.

Step 9: Cool and Decorate

Allow cookies to cool for 5 minutes before transferring to a wire rack.
Optional: Sprinkle with crushed peppermint or sugar while still warm.

Notes

Do not overbake—cookies should remain pale and soft.
Gel food coloring gives vibrant color without altering texture.
Chill dough properly to prevent misshapen cookies.

Handle dough gently to maintain clean twists.