Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) peppermint extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 1 tbsp (15ml) red gel food coloring
  • ½ cup (60g) crushed candy canes

Instructions:

  1. Beat the softened butter and granulated sugar together until the mixture is pale and fluffy.
  2. Incorporate the egg, vanilla extract, and peppermint extract, mixing on medium speed until the batter is smooth and velvety.
  3. Sift the flour, baking powder, and salt into the wet ingredients and mix until just combined.
  4. Split the dough into two equal portions. Leave one portion white and fold the red gel food coloring into the second portion until a vibrant red hue is achieved.
  5. Wrap each ball of dough tightly in plastic wrap and refrigerate for at least 60 minutes.
  6. On a lightly floured surface, roll a 1-teaspoon piece of red dough and a 1-teaspoon piece of white dough into 4-inch thin ropes.
  7. Lay the ropes side-by-side, press them lightly together, twist them in a clockwise motion, and curve the top to one side to create a candy cane hook.
  8. Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until edges are set but still pale.
  9. Immediately sprinkle crushed candy canes over the tops of the cookies while still hot.