Peppermint Candy Cane Christmas Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 tsp Food coloring, red
  • 1 tsp Peppermint extract, pure
  • 1/4 tsp Peppermint extract
  • 2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 sticks Butter
  • 1 tbsp Milk

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Ingredients

• 2 sticks of butter, at room temperature
• 1 cup of powdered sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of pure peppermint extract
• 3 cups of all-purpose flour
• 1/2 teaspoon of salt
• 3/4 teaspoon of red food coloring
• For the glaze
• 1 cup of powdered sugar
• 1/4 teaspoon of peppermint extract
• 1-2 tablespoons of milk

Directions

• In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
• Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
• Reduce mixer speed and add flour and salt, mixing until well combined.
• Divide dough in half.
• In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
• Shape cookie dough into disc and cover tightly with plastic wrap.
• Refrigerate one hour or up to overnight.
• Once dough has chilled, preheat oven to 375 degrees.
• Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.
• Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.
• Chill shaped cookie dough for 15 minutes before baking.
• Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.
• While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.