How to Make Festive Candy Cane Cookies

• Cream together softened butter and powdered sugar until the mixture is creamy and smooth, about 3–4 minutes.
• Add in the egg, vanilla extract, and peppermint extract, mixing until fully combined.
• Whisk together the flour, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined.
• Divide the dough into two equal portions. Leave one plain and tint the other with red gel food coloring.
• Chill both doughs in the refrigerator for 15–20 minutes.
• Roll portions of each dough into 4–5 inch ropes.
• Press the red and white ropes together lightly, then twist them into a candy cane shape.
• Curve the top of each twist, creating the classic candy cane hook.
• Bake in a preheated oven at 350°F (175°C) for 8–10 minutes.
• Cool on a wire rack before adding crushed peppermint if desired.
• Drizzle with white chocolate for an extra touch of sweetness if desired.