Description
Buttery, tender twist cookies with festive red-and-white stripes and a cool peppermint finish.
Ingredients
- Unsalted butter (½ cup, softened)
- Granulated sugar (1 cup)
- Egg (1 large)
- All-purpose flour (2 ¼ cups)
- Peppermint extract (¼–½ tsp)
- Vanilla extract (1 tsp)
- Baking powder (1 tsp)
- Salt (¼ tsp)
- Red gel food coloring
- Powdered sugar for dusting
Instructions
- Cream butter and sugar until pale and fluffy; mix in egg, vanilla, and peppermint.
- Whisk flour, baking powder, and salt; fold into the wet ingredients.
- Divide dough in half—color one half bright red.
- Roll each dough into thin ropes, twist red + white together, then shape into candy-cane loops or straights.
- Place on a lined baking sheet and bake 10–12 minutes until just set.
- Cool slightly and dust with powdered sugar for the “snowy” effect.
- Serve warm or completely cooled for crisper edges.
Notes
- Ensure the butter is softened for easier creaming.
- Adjust the amount of peppermint extract to taste.
- For a more vibrant color, add more red gel food coloring.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg