Delight your family and friends with these colorful and festive candy cane-shaped cookies, perfect for the holiday season.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, vanilla extract, and peppermint extract to the mixture, and beat until well combined.
Crack the egg into a separate bowl first to avoid shell pieces.
In a separate bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix on low speed to avoid flour flying everywhere.
Divide the dough in half. Add red food coloring to one half and mix until evenly colored.
Use gloves to avoid staining your hands with food coloring.
Take a small portion of each dough color and roll them into ropes. Twist the ropes together and shape into a candy cane.
Keep the ropes of equal thickness for uniform cookies.
Place the shaped cookies on the prepared baking sheets, spacing them apart.
Leave enough space between cookies to prevent them from sticking together during baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are set.
Avoid overbaking to keep the cookies soft.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Using a spatula can help transfer the cookies without breaking them.
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