Whisk the Flour, Baking Powder, Baking Soda, and Salt in a bowl.
Add the Granulated Sugar, Unsalted butter, Vanilla Extract, Peppermint Oil, Pink Gel Food Color OR Melted Pink Candy Melts, and Egg in a separate bowl.Fold it to the flour mixture and combine everything using a wooden spoon or spatula.
Roll small cookie dough balls. Roll the cookie dough balls in powdered sugar. Allow them to sit. After 2 minutes, re-roll them in the powdered sugar.
Allow the cookie dough to freeze covered for 5 minutes or refrigerate for 1-2 hours or overnight. Meanwhile, preheat the oven to 350°F or 180°C.
Bake these Candy Cane Crinkle Cookies for 10 minutes. After these are baked, allow them to cool down in the same baking dish for 5 minutes. Serve warm.
STORAGE - You can store the baked cookies in the freezer for up to 3 months with a single layer of parchment paper between each cookie. Before serving thaw in the refrigerator or on the counter.TO MAKE THEM Ahead of Time - To make these Candy Cane Crinkle Cookies ahead of time, roll the cookie dough balls in granulated sugar and store them in a zip-lock bag for 3 months. Before baking, thaw them on the counter for 30 minutes and re-roll them in granulated sugar before you bake them.TIP #1 - Remember that Powdered Sugar and Granulated Sugar are completely different. You'll need Powdered Sugar while rolling your cookies and Granulated Sugar while making the cookies. TIP #2 - It's very important that you Freeze or Refrigerate your cookie dough before putting them in the oven.