Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (2.5ml) peppermint extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) salt
  • 2 cups (240g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • ¼ tsp (1.25ml) peppermint extract
  • 2-3 drops red gel food coloring
  • ½ cup (60g) crushed candy canes

Instructions:

  1. Beat the softened butter and granulated sugar until the mixture is pale and fluffy.
  2. Beat in the egg, vanilla, and peppermint extract until fully incorporated.
  3. Gradually add the flour, baking powder, and salt, mixing on low until a soft dough forms.
  4. Divide the dough into two portions; color one red and leave the other white. Roll them into logs, twist them together, and place in the freezer for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Slice the chilled logs into 1-inch pieces and gently curve the top of each piece to create a cane shape.
  7. Place on a parchment-lined sheet and bake for 10-12 minutes until edges are just set but still pale.
  8. Let cookies rest on the pan for 5 minutes before moving to a wire rack to cool completely.
  9. Whisk powdered sugar, heavy cream, and peppermint extract to create a stable icing.
  10. Apply the icing to the cooled cookies and garnish with crushed candy canes.