Ingredients
Scale
- 250g all-purpose flour
- 125g cold butter, cubed
- 100g sugar
- 1 large egg
- 1 tsp alcohol-free vanilla extract
- 1/2 tsp peppermint extract (optional)
- Red food coloring (gel or paste)
- 2 tbsp crystal sugar (for decoration)
Instructions
- In a large mixing bowl, combine flour and sugar. Add the cold butter cubes and work into the mixture until crumbly.
- Mix in the egg, vanilla extract, and peppermint extract (if using) until a smooth dough forms; avoid over-kneading.
- Divide the dough in half. Wrap one half in plastic wrap. Knead red food coloring into the other half until fully incorporated. Chill both halves for at least 30 minutes.
- Preheat oven to 175°C (347°F) and line a baking sheet with parchment paper.
- Roll each dough half into strips about 30 cm long on a floured surface.
- Twist one red strip and one white strip together gently to form a candy cane shape; roll in crystal sugar before placing on the baking sheet.
- Chill shaped cookies for an additional 10-15 minutes before baking.
- Bake for about 8-10 minutes or until edges are lightly golden; let cool on a wire rack.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 6g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg