Candy Cane Cookies

Instructions 

Prep Your Ingredients

• Measure out all your ingredients so everything is ready to go—it makes baking smoother and more enjoyable.
• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Pro Tip: Softened butter is key for smooth dough. If it’s too hard, microwave in 5-second bursts until soft but not melted.

Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
• Set aside while you work on the wet ingredients.
• Pro Tip: Whisking the dry ingredients prevents lumps and ensures the cookies have a consistent texture.

Cream Butter and Sugar

• In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
• Add the egg, vanilla extract, and peppermint extract, and beat until fully incorporated.
• Pro Tip: Scrape down the sides of the bowl occasionally to make sure everything is evenly mixed.

Combine Wet and Dry Ingredients

• Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together.
• Divide the dough into two portions—leave one plain and tint the other with red food coloring.
• Pro Tip: Don’t overmix here; stop once the dough comes together to keep cookies tender.

Shape the Candy Canes

• Roll small portions of the plain dough and red dough into thin ropes of equal length.
• Gently twist one red rope with one plain rope, then shape into a candy cane curve.
• Place shaped cookies on the prepared baking sheet, leaving space for spreading.
• Pro Tip: If the dough is sticky, chill for 10 minutes before shaping—it makes rolling much easier.

Bake the Cookies

• Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden.
• Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
• Pro Tip: Don’t overbake! Candy cane cookies should stay soft and slightly chewy in the center.

Add Finishing Touches

• While cookies are still slightly warm, sprinkle crushed candy canes on top.
• Allow cookies to cool completely before serving or storing.
• Pro Tip: For extra festive flair, drizzle a little melted white chocolate over the cooled cookies—it’s optional but looks beautiful!