Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) salt
  • 2-3 drops (0.1ml) red gel food coloring
  • ¼ cup (30g) crushed candy cane cookies or peppermint shards

Instructions:

  1. Cream the softened butter and granulated sugar until the mixture is pale and fluffy.
  2. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk the flour, baking powder, and salt, then gradually incorporate the dry ingredients into the butter mixture until a soft, cohesive dough forms.
  4. Divide the dough into two equal portions; leave one portion white.
  5. Add red gel food coloring one drop at a time to the second portion, kneading it in until a vibrant, deep crimson color is achieved.
  6. Take 1 tsp (5g) of red dough and 1 tsp (5g) of white dough and roll each into a rope approximately 4 inches (10cm) long on a lightly floured surface.
  7. Place the ropes side-by-side, press them lightly together, twist them in a spiral, and gently bend the top into a hook shape.
  8. Place the shaped cookies on a parchment-lined sheet and bake at 350°F (175°C) for 12-15 minutes, removing them when edges are set but still pale.
  9. Sprinkle with crushed peppermint immediately after removing from the oven.