25 Days of Dishes: Peppermint Candy Cane Christmas Cookies

Freeform has the 25 days of Christmas to celebrate the season.  And what goes better with a movie than food? A Beverage?  Ridder's 25 days of Dishes is here to the rescue!

Maybe your looking for new inspiration.  Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails.  Who doesn't need a good festive beverage to get you through the season.  

Think of this as your advent calendar of holiday ideas.

The season in general is full of iconic dishes and deserts that we only enjoy during this magical time of the year.  There are many dishes that bring back memories from childhood.  This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share.  Enjoy, have a happy holiday season and Merry Christmas.

Today's dish is one that I remember fondly.  

My mom always made this cookies every year.  For some reason I feel like I remember her making these with leftover dough from my grandma's sugar cookies at times too.  One thing I know for sure, these things were amazing, and simple to make.  

They look like fun twisted candy canes and have a fun peppermint taste. 

Image Credit: No2Pencil


  • 2 sticks of butter at room temperature 
  • 1 cup of powdered sugar 
  • 1 large egg 
  • 1 teaspoon of pure vanilla extract 
  • 1 teaspoon of pure peppermint extract 
  • 3 cups of all-purpose flour 
  • 1/2 teaspoon of salt 
  • 3/4 teaspoon of red food coloring For the glaze 
  • 1 cup of powdered sugar 
  • 1/4 teaspoon of peppermint extract 
  • 1-2 tablespoons of milk


  1. In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
  2. Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
  3. Reduce mixer speed and add flour and salt, mixing until well combined.
  4. Divide dough in half
  5. In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
  6. Shape cookie dough into disc and cover tightly with plastic wrap.
  7. Refrigerate one hour or up to overnight.
  8. Once dough has chilled, preheat oven to 375 degrees. Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes. Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.
  9. Chill shaped cookie dough for 15 minutes before baking.
  10. Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown. While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

This recipe is adapted from this onefound on pinterest 

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