Candy Cane Cookies with a Twist

These delightful Candy Cane Cookies combine the classic holiday flavors of peppermint and vanilla with a creative touch of crushed candy canes for added crunch and festive flair. The vibrant red and white swirls not only make them visually appealing but also add a delightful texture to each bite. Perfect for holiday gatherings or as a sweet gift, these cookies are sure to bring joy to your celebrations while being simple enough for beginner bakers.

Ingredients:

• 225g unsalted butter (room temperature)
• 115g granulated sugar
• 10g vanilla sugar (optional)
• 65g powdered sugar
• 1 egg
• 400g all-purpose flour
• 1 tsp salt
• Red food coloring
• Crushed candy canes (for garnish)

Instructions:

1. In a large mixing bowl, cream together the unsalted butter, granulated sugar, vanilla sugar, and powdered sugar until light and fluffy.
2. Add the egg and mix until well combined.
3. Gradually stir in the all-purpose flour and salt until a dough forms.
4. Divide the dough in half. Add red food coloring to one half and mix until the color is evenly distributed.
5. Wrap both dough halves in plastic wrap and refrigerate for 1 hour.
6. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. Measure 15g of each color dough and gently roll them into 10 cm long log shapes.
8. Twist the two colored logs together to form a candy cane shape and place them on the prepared baking sheet.
9. Sprinkle crushed candy canes on top of the cookies before baking.
10. Bake at 180°C for 11 minutes or until lightly golden. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.