Soft peppermint-flavored dough twisted and turned in the shape of a candy cane! Topped with sugar and candy canes, these festive cookies are PERFECT for Christmas!
In a large mixing bowl, beat together butter and sugar with a hand mixer. You can also use a stand mixer with a paddle attachment.
Add peppermint extract, vanilla extract, and almond milk. Beat to incorporate.
In a separate bowl, whisk together flour, arrowroot flour, baking powder, and salt.
Add dry ingredients to wet and blend until just incorporated. The dough should be soft and pliable like Play-doh. If too crumbly, add water a little bit at a time until desired consistency is reached.
Divide the dough in half and add a small amount of red food coloring to half of the dough. Mix well.
Form red and plain dough into separate balls and wrap in plastic wrap. Place in the fridge to chill for 30 mins
Crush candy canes and mix with sugar on a plate. Set aside.
When the dough is chilled, remove from the fridge. Take a small amount of either the red or plain dough and knead a few times in your hands so it's soft and pliable. Roll the dough into thin ropes. Repeat with the other color. If the dough is crumbly, dampen hands and knead a few times to incorporate the moisture into the dough. Then try re-rolling!
With both colors rolled into ropes, twist together and curve at the top to form a candy cane shape. Use a bench scraper to trim the ends. Simply untwist the excess dough to use for the other cookies.
Top each cookie with crushed candy cane/sugar combo and place on a lined baking sheet. The dough should make 16-18 cookies depending on size.
Pop cookie sheet in the freezer and preheat the oven to 375 degrees Fahrenheit.
Bake for 9-12 minutes until bottoms are light brown.