Ingredients

The following ingredients have 30 Servings
  • 2 3/4 cups (358g) all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup (207g) granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • Red gel icing color
  • Sprinkles or peppermint crunch, optional

Instruction

  • Combine flour, cornstarch, baking soda, baking powder and salt in a medium sized bowl and set aside.
  • 2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  • . Add the egg and vanilla and peppermint extract mix until well combined.
  • . Add the dry ingredients and mix just until the dough is well combined. Do not over mix.
  • . Divide the cookie dough in half and color one half with some red gel icing color.
  • . Refrigerate the cookie dough for 2-3 hours so that it’s easier to work with. I recommend going ahead and making your balls of cookie dough (1 teaspoon in size) while it’s soft, then you can just pull a ball out of the fridge at a time when you’re ready to make your cookies.
  • . When you’re ready to make your cookies, preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 8.
  • Make balls of cookie dough 1 teaspoon in size (if you haven’t done it already) and roll out into a 5 inch long rope. I used a ruler to make sure they were all the right size. Place a white rope and a red rope next to each other and very gently twist together. I found it helpful to twist one half first and then the other half, rather than twisting all from the same end. 9.
  • Place the cookie onto the lined baking sheet and curve part of the twisted cookie over to create the candy cane “hook”. 10
  • Press some sprinkles or peppermint crunch onto the fronts of the cookies, then bake for 5-7 minutes. 11
  • Allow cookies to cool for about 10 minutes before transferring to a wire rack to cool completely. You want to be sure they don’t break when you move them. 12
  • Store cookies in an airtight container. Cookies are best for 4-5 days, but could be frozen for about a month.