Ingredients:
- 225g unsalted butter, softened
- 200g granulated sugar
- 1 large egg, room temperature
- 1.5 tsp peppermint extract
- 1 tsp vanilla bean paste
- 420g all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp red gel food coloring
Instructions:
- Cream the butter. In a stand mixer, combine 225g butter and 200g sugar for 3-4 minutes until the mixture is pale and smooth. Note: Don't over whip; we want it incorporated, not airy.
- Add wet ingredients. Mix in the egg, 1.5 tsp peppermint extract, and 1 tsp vanilla bean paste until fully combined and fragrant.
- Incorporate dry ingredients. Sift together 420g flour, 0.5 tsp baking powder, and 0.5 tsp salt. Gradually add this to the mixer until a stiff, non sticky dough forms.
- Split and color. Divide the dough into two equal halves. Add 0.25 tsp red gel coloring to one half and mix until the color is vibrant and uniform.
- Chill the dough. Wrap both portions in plastic and refrigerate for 2 hours until the dough feels firm and cold.
- Preheat and prep. Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Shape the canes. Roll teaspoon sized balls of each color into 4 inch ropes. Twist them together and bend the top to create a hook.
- Bake the cookies. Place on sheets and bake for 12 minutes until the structure is set and the bottoms are just golden.
- Finish with crunch. Immediately sprinkle the 75g crushed candy canes over the warm cookies until they stick to the surface.
- Cool completely. Transfer to a wire rack and let them sit for at least 20 minutes until they are fully hardened and crispy. NYT Chocolate Chip Cookies with Brown Butter — Master the iconic nyt chocolate chip cookies with our detailed, 36-hour hydra...Birthday Cake Cookies Recipe: Ready in 25 Min — Get the best Birthday Cake Cookies recipe for velvety, chewy treats. These ea...Chewy Chocolate Chip Cookies Homemade in 20 Min — Master chewy chocolate chip cookies homemade with our tested method achieving... $img_2$