Candy Cane Cookies
These candy cane cookies are made with tinted cookie dough, rolled and shaped to look like candy canes and make excellent, festive Christmas cookies.
- Preparation:
- Cooking:
- Total:
- Serves: 48 persons
Ingredients
- 3 ½cups all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon salt
- 1cup (8 ounces) butter (softened)
- 1cup granulated sugar
- ½cup milk or light cream
- 1large egg
- 1teaspoon vanilla extract
- 1teaspoon peppermint extract
- ½teaspoon red food coloring (or enough of the desired color)
- Optional: 2 tablespoons finely crushed peppermint candies mixed with 1 tablespoon granulated sugar or red decorating sugar
Instructions
Step 1
Gather the ingredients.Step 2
Into a mixing bowl, measure flour, baking powder, and salt.Step 3
In a mixing bowl, beat the sugar with the butter until blended. Beat in the milk or cream, the egg, vanilla, and peppermint extract. Stir in the flour mixture.Step 4
Divide the dough into two even portions. In a bowl, combine one portion with the red food color. Mix until well blended.Step 5
Cover the portions and refrigerate for 3 to 4 hours.Step 6
Preheat oven to 375 F. Line a baking sheet with parchment paper or a silicone baking mat.Step 7
For each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using the tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal and curve one end to form candy cane shape.Step 8
Using a spatula, move cookie to the prepared baking sheet. Repeat with remaining dough.Step 9
Bake the cookies at 375 F for 9 to 11 minutes, or until just lightly browned around edges.Step 10
Put the pan on a rack and immediately sprinkle with some of the decorating sugar, if using.Step 11
Remove to racks with a spatula and let cool completely.Step 12
Serve and enjoy!