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1 recipe Sugar Cookies (page 210)

1 teaspoon peppermint extract

1 teaspoon red food coloring,

plus more as needed

All-purpose flour, for dusting

MAKES ABOUTMAKES ABOUT

2 DOZEN COOKIES2 DOZEN COOKIES

Candy Cane Cookies

These whimsical cookies are easy to shape if you refrigerate the dough overnight as directed. If

you would like less peppermint flavor, substitute

1

/

2

teaspoon pure vanilla extract for half of the

peppermint extract. For a decorative finish, stir together about 1

1

/

2

tablespoons each finely crushed

peppermint candy and sugar and sprinkle over the just-baked cookies.

Make the cookie dough. Divide the dough into 2 equal pieces. Place 1 piece in the bowl

of a stand mixer fitted with the paddle attachment and mix in the peppermint extract

and red food coloring until completely combined. Shape each piece into a disk, wrap

separately in plastic wrap, and refrigerate overnight. Let the dough soften slightly at

room temperature before continuing.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out each dough disk

1

/

4

inch (6 mm) thick. Cut

into strips 6 inches (15 cm) long and

3

/

4

inch (2 cm) wide. Taking 1 red strip and 1 plain

strip, pinch the ends together and gently twist the strips around each other. Pinch the

other end to secure and bend one end into a hook to form a candy cane shape. Transfer

to the prepared baking sheet. Repeat with the remaining dough, spacing the cookies

about 1

1

/

2

inches (4 cm) apart.

Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies

to a wire rack and let cool completely.

TIP You can also roll each disk of dough into long, skinny ropes about

1

/

2

inch (12 mm)

thick and cut into 6-inch (15-cm) lengths before twisting.

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BAKING FAVORITES