Ingredients
The following ingredients have 4 Servings
- 1 cup granulated sugar
- 1 cup unsalted butter (softened (2 sticks))
- ½ cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 large egg (room temperature)
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Red paste food coloring
Instruction
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a bowl of a stand mixer or a large bowl, beat together the sugar and butter until light and fluffy.
- Beat in the milk and extracts until well combined.
- Add the egg and beat well.
- Gradually add the flour mixture until well blended.
- Divide the dough in half.
- Place half of the dough in a separate bowl and color with food coloring.
- Cover both bowls with plastic wrap and then place them in the refrigerator to chill for at least 4 hours.
- Remove from the refrigerator and preheat the oven to 375 degrees F.
- Line the baking sheets with parchment paper or a silicone mat.
- For each candy cane, scoop 1 rounded tablespoon of each color of dough and then roll each into a 6 inch rope.
- Place a white rope next to a red rope, pressing together slightly and then lightly twist by holding each end and turning.
- Place on the prepared cookie sheet and then curve the top to form the cane.
- Bake 8-10 minutes or until the cookies are set and lightly browned.
- Remove from the oven and cool on a wire rack.
- Store in an airtight container.
