Classic Candy Cane Cookies (Print version)

Buttery red-and-white candy cane cookies with a crisp peppermint sugar finish and easy shaping tips for holiday baking.

# Ingredients:

For the peppermint topping

01 - 1/4 cup (30 g) finely crushed peppermint candies or candy canes
02 - 2 tablespoons granulated sugar

For the cookie dough

03 - 1 cup (226 g) unsalted butter, softened
04 - 1 cup (120 g) powdered sugar
05 - 1 large egg, room temperature
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon almond extract
08 - 1/4 teaspoon peppermint extract, optional
09 - 2 1/2 cups (300 g) all-purpose flour, spooned and leveled
10 - 1/2 teaspoon fine salt
11 - 1/2 teaspoon red gel food coloring, plus more as needed

# Instructions:

01 - Stir the crushed peppermint candies with the granulated sugar in a small bowl. Set it near the oven so it is ready when the cookies come out.
02 - Beat the softened butter and powdered sugar until smooth and creamy, about 1-2 minutes. Beat in the egg, vanilla, almond extract, and peppermint extract if using. Add the flour and salt and mix just until no dry streaks remain.
03 - Divide the dough in half. Knead red gel food coloring into one half until evenly colored, leaving the other half plain. Wrap both doughs and chill for 20-30 minutes, until firm but still easy to roll.
04 - Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
05 - For each cookie, roll 1 teaspoon of plain dough and 1 teaspoon of red dough into separate 4-inch ropes. Place the ropes side by side, press gently, twist, and curve the top into a candy cane shape on the baking sheet.
06 - Bake for 8-10 minutes, until the cookies are set and barely golden on the bottom. Immediately sprinkle the warm cookies with peppermint sugar.
07 - Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack. Cool completely before storing or stacking.

# Good to know:

01 - Makes about 42 small cookies, depending on rope size.
02 - Best texture comes from dough that is cool but not stiff.
03 - Bake one test cookie first if your kitchen is warm.

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