Best Peppermint Twist Cookies (1Candy Cane Wreath Cookies)

😍🎄😋 Peppermint Twist Cookies (Candy Cane Wreath Cookies)

➡Ingredients

For the dough:

1 cup (226 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 1/2 tsp vanilla extract

1 tsp peppermint extract (optional but recommended)

3 cups (360 g) all-purpose flour

1 tsp baking powder

1/4 tsp salt

For coloring & finishing:

Red gel food coloring

Granulated sugar or sparkling sugar for rolling

Powdered sugar for dusting (optional)

➡Instructions

1. Make the Dough
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg, vanilla extract, and peppermint extract. Mix to combine.
4. In a separate bowl, whisk the flour, baking powder, and salt.
5. Add dry ingredients to the wet ingredients and mix until a dough forms.
6. Divide & Color
7. Split the dough into two equal portions.
8. Leave one portion plain (white).
9. Add red gel food coloring to the other portion and knead until evenly colored.

Tip: Gel food coloring prevents watering down the dough.

3. Shape the Twists
4. Pinch off about 1 tablespoon of white dough and roll into a thin rope, about 6 inches (15 cm).
5. Repeat with red dough.
6. Twist the white and red ropes together.
7. Form the twisted dough into a circle/wreath shape and pinch ends together.
8. Lightly roll the wreath in granulated sugar or sprinkle sugar over top.
9. Bake
10. Preheat oven to 350°F (175°C).
11. Place cookies on a parchment-lined baking sheet.
12. Bake for 9–12 minutes, just until the edges are set but not browned.
13. Cool on the baking sheet for 5 minutes, then transfer to a rack.
14. Finish (Optional)

Dust with powdered sugar to create that snowy look like in the photo.

➡Tips for Success

✨ Chill the dough for 15–20 minutes if it becomes too soft to roll.
✨ Use sparkling sugar for extra shine, like in the photo.
✨ You can make them larger or smaller—just adjust baking time.