Candy Cane Cookies
These Candy Cane Cookies are a traditional cookie recipe combining butter cookies and candy cane peppermint flavour. These cookies are a beautiful addition to your Christmas cookie box.
Ingredients
- 1 cup Butter, Room temperature
- 1¼ cup Granulated sugar
- 2 Eggs, Room temperature
- 1 teaspoon Vanilla extract
- ½ teaspoon Peppermint extract
- 3 cups All-purpose flour, Spooned and levelled
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Red gel food colouring
Instructions
- Use the paddle attachment to beat the room-temperature butter and granulated sugar until the mixture is light in colour and fluffy.1 cup Butter, 1¼ cup Granulated sugar
- Add the eggs one at a time and mix well after each one. Add the extracts and mix well.2 Eggs, 1 teaspoon Vanilla extract, ½ teaspoon Peppermint extract
- Whisk the all-purpose flour, baking powder, and salt and add the dry mixture to the butter mixture in two passes. Mix everything gently to make sure everything is incorporated. Do Not Overmix.3 cups All-purpose flour, 1½ teaspoon Baking powder, ½ teaspoon Salt
- Divide the dough into two equal parts and tint one half in with Red Gel Food Colouring.½ teaspoon Red gel food colouring
- Flatten each portion as a disc, wrap in cling wrap, and chill for one hour.
- Use a sharp knife to divide each disc into about 15 portions. Using the palm of your hands, roll each portion to make the equal-length long rolls about half an inch thick. Do this with the plain and red dough.
- The length of the rolls depends on how long the Candy Cane Cookies you want to be. You can make different lengths, but for each cookie, pick the same length of each colour.
- Working with the dough makes it quite playable, soft and easy to work with, but if at any point you feel like the dough is drying out, play with the dough in your hands to warm it up. Cover the dough portions you are not working with to avoid drying.
- Pick one plain and one red roll that are the same length and start twisting them to create a rope look. Pinch each end to attach two rolls. Bend one end of the rope to make them look like candy canes.
- Cookie dough is soft at this point. Cover the twists and chill them for half an hour. Preheat the oven to 350℉. Place the Candy Cane Cookie dough on the lined baking sheet. Leave an inch of space between them.
- Bake them for ten minutes. Let them cool down on the cookie sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
Nutrition
Calories: 205kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 170mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 307IUCalcium: 26mgIron: 1mg
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