Candy Cane Sugar Cookies

Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2–3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2–3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.

Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.

Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)

Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.

Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12–14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.

Enjoy!