Try this Candy Cane Cookies III recipe, or contribute your own.
Suggest a better descriptioncombine the dry ingredients in a bowl and set them aside. In this case, it’s the 3 cups of flour and 1/2 teaspoon salt.
In a large bowl of a stand mixer, cream together 2 sticks of softened butter with 1 cup powdered sugar until creamy and fluffy. Add one egg, 1 teaspoon vanilla, one teaspoon, and peppermint extract. Blend well.
Slowly add the flour mixture, mixing well after each addition. Divide the dough in half and place one half in another bowl. Mix in 3/4 teaspoon of red food coloring into one half of the dough. I found it was easier to use a plastic glove to do this so you don’t stain your hands and the dye will be mixed into the dough better.
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cookie dough for candy cane cookies
Shape both halves of dough into flat discs and wrap in plastic wrap. Chill in refrigerator for at least an hour. Can be chilled longer or even overnight.
When you are ready to make the cookies, preheat oven to 375 degrees and grab a nonstick baking sheet or cover a baking sheet with parchment paper. Set aside.
Take a little of each of the doughs (about one tablespoon each), roll into a rope about 6 inches long. Place one white and one red rope beside each other and then twist the dough together to form a candy cane shape. Place onto prepared baking sheet.
candy cane cookie dough ready to bake
Bake the candy cane cookies for 10-12 minutes, or until the bottoms of the cookies are light brown. Remove from oven and place cookies onto wire rack to cool.
While the cookies are cooling, gather your ingredients for the glaze. You’ll need one cup of powdered sugar, 1/4 teaspoon peppermint extract, and 1 – 2 tablespoons of milk. Whisk together in a small bowl.
Once the cookies are cooled, dip the tops of the cookies into the glaze and place back on wire rack so excess can drip off. Decorate with Christmas colored sugar crystals.
Christmas Candy Cane Cookies
Great recipe to have the kids help you bake
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Candy Cane cookies stacked on white plate
Candy Cane Cookies
Candy Cane Cookies have a classic peppermint taste, a drizzle of a sweet vanilla glaze, and topped with Christmas sprinkles. Perfect for your holiday cookie trays. #cookies #candycanes #christmascookies #recipes
5 from 2 votes
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Ingredients
3 cups flour
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3/4 teaspoon red food coloring
For the peppermint glaze
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 - 2 tablespoons milk
Instructions
As I do with most of my baking recipes, I combine the dry ingredients in a bowl and set them aside. In this case, it's the 3 cups of flour and 1/2 teaspoon salt.
In a large bowl of a stand mixer, cream together 2 sticks of softened butter with 1 cup powdered sugar until creamy and fluffy.
Add one egg, 1 teaspoon vanilla, and 1 teaspoon peppermint extract. Blend well.
Slowly add the flour mixture, mixing well after each addition.
Divide the dough in half and place one half in another bowl. Mix in 3/4 teaspoon of red food coloring into one half of the dough. I found it was easier to use a plastic glove to do this so you don't stain your hands and the dye will be mixed into the dough better.
Shape both halves of dough into flat discs and wrap in plastic wrap. Chill in refrigerator for at least an hour. Can be chilled longer or even overnight.
When you are ready to make the cookies, preheat oven to 375 degrees and grab a nonstick baking sheet or cover a baking sheet with parchment paper. Set aside.
Take a little of each of the doughs (about one tablespoon each), roll into a rope about 6 inches long. Place one white and one red rope beside each other and then twist the dough together to form a candy cane shape. Place onto prepared baking sheet.
Bake the candy cane cookies for 10-12 minutes, or until the bottoms of the cookies are light brown. Remove from oven and place cookies onto wire rack to cool.
While the cookies are cooling, gather your ingredients for the glaze. You'll need one cup of powdered sugar, 1/4 teaspoon peppermint extract, and 1 - 2 tablespoons of milk. Whisk together in a small bowl.
Once the cookies are cooled, dip the tops of the cookies into the glaze and place back on wire rack so excess can drip off
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (746g) | ||
Recipe Makes: 1 | ||
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Calories: 3623 | ||
Calories from Fat: 1650 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 183.4g | 245 % | |
Saturated Fat 116.1g | 581 % | |
Monounsaturated Fat 47.5g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 485.9mg | 150 % | |
Sodium 26.3mg | 1 % | |
Potassium 79.2mg | 2 % | |
Total Carbohydrate 511.1g | 150 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 511g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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