Peppermint Candy Cane Cookies
Ingredients
- 1 Cup Powdered Sugar
- 1 Cup Unsalted Butter room temp
- 1 Egg
- 2 Teaspoons Peppermint Extract
- 1/2 Teaspoon Vanilla
- 1 Teaspoon Salt
- 2 1/2 Cups All Purpose Flour
- Red Gel Food Coloring
Instructions
- Preheat oven to 375°F/190°C/Gas Mark 5 (see first note for convection baking)
- Mix powdered sugar and butter together, then add the egg, peppermint extract, vanilla and salt.
- Slowly start adding all the flour and mix until fully blended.
- Divide dough in half (see second note).
- Place one half of the dough back in the bowl and add red gel food dye until you reach the desired color. Start with 2-3 drops and blend completly before adding anymore.
- Measure one teaspoon of each color of dough and roll each into 3.5”/8.9mm ropes (see third note).
- Gently twist one rope each color together and curve the top to resemble a candy cane.
- Bake for 8-9 minutes. They might have a tiny tint of light brown, but no more.
Notes
Convection: If using convection oven, reduce heat to 350°F -365°F and bake for 7-8 minutes (each oven is different)
Dividing the dough in half: A kitchen scale is a great way easily measure the dough into halves so you don’t end up with too much of one color.
Measuring: Measure out several individual teaspoons of the red dough, then do the same with the white dough. I do this in batches of about 20. Then roll into a rope measure one rope at 3.5 inches/8.9mm long. Use that as a guide for all the rest so you don’t have to measure each one.
Nutrition
Calories: 60kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 44mgPotassium: 8mgFiber: 0.2gSugar: 2gVitamin A: 107IUCalcium: 2mgIron: 0.3mg
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