Peppermint Candy Cane Cookies

These Peppermint Candy Cane Cookies are totally fun to make, and they are so "pepperminty!"

These peppermint candy cane cookies are flavored with both peppermint and vanilla extracts, which give them a wonderful flavor and aroma.

To get the twisty look, you divide the dough in half, and color one of the halves with red food coloring. Each half of the dough is stacked, sliced into strips, and then twisted into spirals.

The best part for someone like me who is not the best at cookie decorating? These don't have to be perfect. "Rustic" works just fine.

These cookies are great for making with kids, and would be perfect for Santa's cookie plate. Plus, they are pretty darn delicious.

I rolled these in white sprinkles to make them extra sparkly and festive.

Welcome to Christmas Cookie Week! All week long, over 40 food bloggers will be posting Christmas cookie recipes.

We had some great sponsors for Christmas Cookie Week, including Nielsen-Massey Vanillas.

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are all-natural and Kosher.

My favorite Nielsen-Massey product is their Vanilla Bean Paste. I always have a 4 ounce bottle on hand, and often use it whenever vanilla is called for in a recipe.

Disclosure: As a participant in Christmas Cookie Week, I received a 2 ounce bottle of vanilla extract from Nielsen-Massey.

After the recipe, be sure to enter to win! All you have to do is leave a comment, and there are lots more ways to increase your chances. Plus, be sure to check out the 30+ Christmas Cookie Week cookies. Links are after the recipe.

Yield: 72 cookies

Peppermint Candy Cane Cookies

ingredients:

• 11 1/4 ounces (2 1/4 cups) unbleached all purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, unsalted
• 5 1/4 ounces (3/4 cup) granulated sugar
• 2 ounces (1/2 cup) powdered sugar
• 2 large egg yolks
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract (I used Nielsen-Massey)
• 12 drops red food coloring
• 1/2 cup sanding sugar or granulated sugar

instructions:

1. Whisk the flour and salt together in a bowl. 
2. In the bowl of a stand mixer, using the paddle attachment, beat the butter, granulated sugar, and powdered sugar on medium high until fluffy and pale, about 5 minutes. Add the egg yolks, peppermint, and vanilla and beat until incorporated. 
3. Reduce the mixer speed to low and add the flour mixture in 1/2 cup increments, until incorporated. 
4. Divide the dough in half. Place one half back into the mixer, and add the red food coloring and mix until incorporated. 
5. Shape each half of the dough into 5 inch squares, wrap with plastic wrap, and refrigerate for about 2 hours. 
6. Preheat the oven to 325 degrees F.  Line 2 baking sheets with parchment paper and spread the sanding sugar in a shallow dish. 
7. Roll each dough piece between parchment or wax paper to a 9 inch square. Stack the two squares on top of each other, press them gently together, and cut in half, and return them to the refrigerator for 15 minutes. 
8. Using a bench knife, slice the dough into 1/4 inch by 4 1/2 inch strips. Roll the strips gently to a cylinder, and then twist into a spiral. Roll the dough strip in the sanding sugar to coat. Shape into a candy cane. Place them 1 inch apart on the baking sheets. Bake, one sheet at a time, for 13 to 15 minutes. Cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container. 

http://www.karenskitchenstories.com/2017/12/peppermint-candy-cane-cookies.html

Recipe adapted from The Perfect Cookie.

Here are more Christmas Cookie Week Recipes! 

• Alfajores (dulce de leche sandwich cookies) by Caroline’s Cooking
• Candy Cane Tassies by Cindy’s Recipes and Writings
• Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
• Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
• Dutch Speculaas Cookies by Palatable Pastime
• Easy Sugar Cookies by Bear & Bug Eats
• Empire Cookies by Red Cottage Chronicles
• Gingerbread Gooey Butter Cookies by Making Miracles
• Gingerbread Men Cookies by The Freshman Cook
• Graham Cracker Chocolate Chip Cookies by Books n Cooks
• Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
• Italian Rainbow Cookies by Everyday Eileen
• Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
• Makrut Macaroons by Culinary Adventures with Camilla
• Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
• Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
• Pecan Caramel Turtle Bars by Tip Garden
• Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
• Peppermint Candy Canes by Karen’s Kitchen Stories
• Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
• Peppermint Macarons by House of Nash Eats
• Peppermint Mocha Shortbread Cookies by Cooking with Carlee
• Peppermint Shortbreads by A Day in the Life on the Farm
• Pistachio Wedding Cookies by Soulfully Made
• Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
• Raspberry Thumbprint cookies by Simple And Savory
• Rum Logs by Corn, Beans Pigs and Kids
• Vanilla Bean Pizzelles by Love and Confections
• White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box

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