Ingredients
Scale
- 1 cup butter, cubed and softened
- 1 cup powdered sugar
- 1 egg, lightly beaten
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups Gold Medal™ unbleached all-purpose flour
- 3/4 teaspoon red food coloring
- 1/4 teaspoon peppermint extract
- 20 round peppermint candies or 5 candy canes, crushed
- 1/4 cup sugar
Instructions
- Cream together the butter and powdered sugar until light and fluffy.
- Add the egg, almond extract, vanilla extract, and salt; mix well.
- Add flour in three intervals, mixing until just combined.
- Divide the dough in half, wrap one half in plastic wrap and refrigerate, then add red food coloring and peppermint extract to the other half and refrigerate for 30 minutes.
- Preheat oven to 375°F and roll the dough into logs, twisting them to form candy cane shapes.
- Place shaped logs on a baking sheet and bake for about 10 minutes.
- Mix crushed peppermint candies and sugar, then sprinkle on cookies after baking.
- Allow cookies to cool completely before serving.
Notes
For best results, chill the dough adequately and ensure to sprinkle the sugar immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: candy cane cookies, holiday cookies, festive desserts, mint cookies