Ingredients and Supplies
- 3½ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- ¼ cup milk
- ½ teaspoon peppermint extract
- 2 tablespoons Kencraft Peppermint Powder
- Red food coloring
- 2 tablespoons milk
- 1 4-ounce jar White Sugar Crystals
- parchment paper
In a large mixing bowl, on medium-high speed, beat butter until creamy, about 2
minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes.
Beat in vanilla and egg. In a separate small bowl, whisk flour and salt together.
Alternately add milk and flour mixture and mix until just blended. Scrape half of
the dough onto piece of plastic wrap. Flatten dough into a disc then cover
completely with wrap. Add peppermint extract, peppermint powder and food
coloring to remaining dough in bowl and beat on low speed until well blended.
Scrape remaining dough onto piece of plastic wrap. Flatten dough into a disc
then cover completely with wrap. Refrigerate both disc of dough until firm
enough to roll out, at least 2 hours or overnight.
Preheat oven at 350ºF. Line cookie sheets with parchment paper or silicone
mat. Separately roll ½ of dough of each color on lightly floured surface
into a ¼-inch wide, 5-inch long rope. Twist them together, place 2 inches
apart on cookie sheets and shape into a small candy cane by curving about a
quarter of the length of twisted rope into a hook shape. Brush cookies with
remaining milk and sprinkle with sugar crystals. Bake until just beginning to turn
light golden brown around edges, about 12 minutes. Place cookie sheets on
wire rack to cool for about 10 minutes before transferring cookies to wire rack
to cool completely.