Recipes

Candy Cane Cookies


December 07, 2016 By:
Prep:
3 hours
Cook:
10 minutes
Serves:
24 to 30 cookies
This egg-free dough is kid-friendly and fun! So set to work on these candy cane cookies and focus on the fun, not perfection.

Ingredients

Directions

  1. In the bowl of a stand mixer, cream together the sugar, butter, cream, vanilla, and peppermint extract
  2. In a separate bowl, combine the flour, salt, and baking powder.
  3. Add the dry ingredients to the batter in the stand mixer and combine until it forms a dough.
  4. Remove half of the dough from the bowl and set aside. Add red food coloring to the remaining dough.
  5. Mix until it reaches your desired shade of red. Place both sets of dough in the refrigerator for about 30 minutes.
  6. Lightly flour your work surface and roll the uncolored dough into strips about 8 inches long and ½ inch wide.
  7. Repeat with the red dough.
  8. Take one strip of uncolored dough and one strip of red dough and place them side by side. Pinch the two pieces together at the top.
  9. Twist them in a spiral fashion. Pinch the bottom ends of the dough.
  10. Bend the top of the strips into a cane shape. Chill in the refrigerator for about 45 minutes before baking
  11. Place on a parchment-lined baking sheet.
  12. Sprinkle the cookies with white sugar. Bake in a 375-degree oven for approximately 10 minutes. Sprinkle with the dust of crushed peppermint candies if you wish.