Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup (207g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Red gel icing color
- Sprinkles or peppermint crunch, optional
Instructions
- Combine flour, cornstarch, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light and fluffy.
- Add the egg, vanilla and peppermint extract and mix until well combined.
- Add the dry ingredients and mix just until the dough is combined. Do not over mix.
- Divide the cookie dough in half and color one half with red gel icing color.
- Refrigerate the dough for 2-3 hours to make it easier to work with.
- When ready, preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Make balls of cookie dough (1 teaspoon each) and roll into 5 inch ropes. Twist a white and red rope together to form candy cane shapes.
- Place cookies on lined baking sheet and curve the top to form the candy cane hook.
- Press sprinkles or peppermint crunch onto cookies and bake for 5-7 minutes.
- Allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container. Best for 4-5 days; can be frozen for up to 1 month.
Notes
- If you don’t have cornstarch, replace with 1/4 cup additional flour. Cornstarch helps keep cookies soft and workable.
- Prep Time: 3 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian