Divine Christmas Candy Cane Cookies

7 steps · 45 min total

1. 01

   Cream Butter and Sugar

   Start by creaming the butter until it's light, then beat in the powdered sugar until the mixture is fluffy and well combined.
2. 02

   Add Wet Ingredients

   Stir in the large egg yolk, vanilla extract, and peppermint extract until everything is just combined.
3. 03

   Mix in Flour

   Gradually add the all-purpose flour in two batches, mixing gently after each addition until just incorporated. Be careful not to overmix.
4. 04

   Prepare and Chill Dough

   Mix the dough until it's firm and smooth. Divide it into two equal balls. To one ball, add a few drops of food coloring and knead it in until the color is uniform. Wrap both dough balls tightly in plastic wrap and refrigerate for about 30 minutes, or until firm enough to handle.

   Once chilled, take a walnut-sized piece of both the colored and plain dough. On a lightly floured surface, roll each piece into a rope about 10–12 cm long and roughly the same thickness.

5. 05

   Form Candy Canes

   Place the two ropes side by side and gently twist them together to form a spiral. Press lightly to ensure they stick. Bend one end into a hook shape to create the candy cane. Arrange the shaped cookies on a baking sheet lined with parchment paper, leaving about 2 cm between each.
6. 06

   Bake Cookies

   Bake the cookies in a preheated oven at 180 °C for about 10 minutes, or until the edges just begin to turn a light golden brown.
7. 07

   Cool Cookies

   Transfer the baked cookies to a wire rack and let them cool down completely before handling.