- 2 cups unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 6 cups all-purpose flour
- 1 teaspoon salt
- ¾-1 teaspoon red food coloring
- Crushed peppermint candies for decorating
- Frosting for decorating
- Cream softened butter and sugar in a mixing bowl in a stand mixer or with a hand mixer until an icing like consistency forms. Mix in the eggs and vanilla.
- On a low speed mix in flour and salt until just incorporated, making sure not to overwork the dough.
- Take out about two thirds of the dough, reserve.
- Place the remaining dough remaining in the mixer and add peppermint and red food coloring (until desired color is reached) and mix just until combined.
- Wrap each of the doughs in plastic and chill for at least 1 hour.
- When ready to bake the cookies, preheat the oven to 375°F/190˚C and take out dough.
- Take the uncolored dough and roll it out to about ¼-½ inch thick.
- Use cut outs to make cookies, place on a baking sheet with parchment.
- Re-ball the leftover dough from cut outs and take off about 2 tablespoons worth of dough from the both the uncolored and red doughs.
- Roll each into a rope about 4 inches long. Pinch the two ropes together at the top and gently twist them together.
- Place the twisted cookies on the baking sheet and gently hook the twist to create a candy cane shape.
- Repeat with the remaining dough.
- Bake all cookies for 10 to 12 minutes, until the edges of the cookies are just barely starting to turn golden.
- When finished garnish candy cane twists with crushed candy canes.
- When cookies are cooled, decorate with frosting.
- Enjoy now or give as gifts to friends!
Watch the recipe video here:
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Posted by Tasty on Monday, November 27, 2017