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Candy Cane Twist Cookies

Festive red and white twisted cookies with a buttery soft texture and a refreshing peppermint flavor, coated in sparkling sugar.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 tsp peppermint extract
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 0.5 tsp red gel food coloring
Topping
  • 0.5 cup granulated sugar for rolling

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper

Method
 

  1. Cream butter and powdered sugar until smooth. Add egg, vanilla, and peppermint extract; mix well.
  2. Whisk flour and salt together, then gradually add to the wet ingredients until a dough forms.
  3. Divide dough in half. Mix red gel food coloring into one half until vibrant. Wrap both halves in plastic and chill for 1 hour.
  4. Preheat oven to 375°F (190°C) and line baking sheets with parchment.
  5. Roll small pieces of red and white dough into 5-inch ropes. Twist them together and shape into circles or knots.
  6. Press the shaped cookies gently into granulated sugar to coat.
  7. Bake for 8-10 minutes. Do not let them brown. Cool on wire racks.

Notes

Keep the dough cool while working. If it gets too soft, put it back in the fridge for 10 minutes.