Candy Cane Cookies

To Make The Dough

1. Preheat the oven to 350 degrees F and line 2-3 baking sheets with parchment paper.
2. Cream butter and sugar in the bowl of a stand mixer, until light and fluffy.
3. Beat in the eggs and peppermint extract.
4. Add one cup of flour at a time, mixing with the paddle attachment until incorporated. Finish kneading by hand if needed.
5. Divide the dough into two equal portions. Add red food coloring to one ball of dough and mix until you have a bright red color. Leave the other ball of dough white.
6. Use a rolling pin to roll out both portions of dough (separately) until they are each about 1/4 of an inch thick.
7. Place one sheet of dough on top of the other. Use the rolling pin to press the dough together, squeezing out air bubbles and smoothing everything out so the entire thing is about ½ of an inch thick.

To Make The Cookies

1. Use a pizza cutter or a knife to cut out strips of dough that are about 6 inches long and 1/2 inch wide. 
2. Roll each strip of dough so it forms a log shape, instead of being flat. Coat each piece of dough with the sugar sprinkles.
3. Gently twist the dough so that it appears striped like a candy cane. Form a curve at the top so it is also shaped like a candy cane.
4. Transfer each candy cane cookie to your prepared pan. Bake for 8 minutes, until the edges are just starting to turn a light golden color and the center of the cookie is no longer glossy.