Candy Cane Cookies III

Recipe View 5 mins Gather all ingredients and ensure the butter is softened. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg, vanilla extract, and peppermint extract until well combined. (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Divide the dough in half. Add the red food coloring gel to one half and mix until evenly colored. (3 minutes)

Recipe View 2 hrs Wrap both halves of the dough separately in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 hours. (1-2 hours)

Recipe View 10 mins Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. (10 minutes)

Recipe View 20 mins Take a small amount of the red dough and a small amount of the plain dough. Roll each into a 2-inch long rope. Twist the two ropes together and curve one end to resemble a candy cane. (20 minutes)

Recipe View 10 mins Place the candy cane shapes onto the prepared baking sheets, leaving some space between each cookie. (10 minutes)

Recipe View 10 mins Bake for 8-10 minutes, or until the edges are lightly golden. (8-10 minutes)

Recipe View 3 mins While the cookies are baking, combine the crushed peppermint candy canes and the remaining 1/4 cup of granulated sugar in a shallow dish. (3 minutes)

Recipe View 5 mins Remove the cookies from the oven and immediately roll them in the peppermint-sugar mixture, coating them evenly. (5 minutes)

Recipe View 15 mins Transfer the cookies to a wire rack to cool completely. (15 minutes)

Recipe View Store in an airtight container at room temperature for up to 5 days. Enjoy!