Candy Cane Cookies
Easy Candy Cane Cookies recipe. This dessert idea is so fun to make, and looks beautiful on a Christmas cookie tray.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 large egg
- 2 3/4 cup all-purpose flour
- 1/2 tsp salt
- pink food gel
Instructions
- In the bowl of a stand mixer, cream together the butter, sugar, peppermint extract, vanilla and baking powder until light and fluffy.
- Mix in the egg. Add in the flour and salt, and mix until fully combined.
- Divide the dough in two and transfer one half into a separate bowl. Add in a little bit of the pink food coloring and mix until incorporated. Keep adding the pink food coloring until it reaches your desired color.
- Shape each dough half into a disk and wrap in plastic wrap. Refrigerate for at least 3 hours.
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- Remove a 1-inch round piece of dough from the write dough and roll it out into a 5-inch rope. Do the same with a piece of pink dough.
- Place the ropes next to each other and twist together. Form into a candy cane shape and place on the prepared baking sheet. Repeat with the reamining dough.
- Bake in the preheated oven for 8-10 minutes. Allow to cool completely on baking sheet.
Notes
- Cookies keep for around 10 days in a sealed container at room temperature.
- Total time does not include refrigeration time.