Candy Cane Cookies
These candy cane cookies are a holiday favorite. They're buttery cookies with a hint of peppermint and adorable candy cane shape!
Servings: 24 cookies
Ingredients
Candy Cane Cookie Dough
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Unsalted butter softened to room temperature
- 1/2 cup White sugar
- 1/2 cup Powdered sugar
- 2 large Egg yolks
- 1 teaspoon Peppermint extract* or more to taste
- rRed food coloring
Optional Egg Wash & Topping
- 1 large Egg white
- 2 teaspoons Milk
- Coarse sugar or crushed candy canes
Instructions
- In a large bowl whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter until soft. Beat in the sugars.
- Beat in the egg yolks and peppermint extract.
- With the mixer starting on low speed, beat in the flour mixture.
- Divide the dough into 2 equal pieces. Wrap the first piece in plastic wrap.
- With the remaining half of the dough, beat in the red food coloring - starting with just a few drops until the desired color is reached.
- Wrap the red dough in plastic wrap. Place both in the fridge for at least 4 hours to chill.
- Preheat the oven to 350F degrees and line cookie sheets with parchment paper.
- Take the dough out of the fridge. If it's rock hard, let it sit at room temperature for about 10 minutes so it's malleable.
- With lightly floured hands, break off sections of white dough about 2 teaspoons in size. Pinch and roll each section until it's shaped like a log about 4-5 inches long.
- Do the same with the red dough.
- Using one log of the red dough and one of the white dough, wrap the logs around each other and form into a candy cane shape. Place the candy canes 2 inches apart on the lined cookie sheet.
- For the optional egg wash - whisk together the egg white and teaspoon of milk, then brush the tops of each cookie and sprinkle the top with sugar or crushed candy canes.
- Bake in the preheated oven for 8-10 minutes, or until the tops look set. Cool fully on the tray.
Notes
Peppermint extract can be substituted with 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
Store cookies in an airtight container at room temperature for up to 4 days. Cookies can be frozen for up to 2 months, then thaw in the fridge.
Nutrition
Calories: 146.56kcal | Carbohydrates: 16.72g | Protein: 1.81g | Fat: 8.18g | Saturated Fat: 5.01g | Cholesterol: 35.71mg | Sodium: 28.83mg | Potassium: 28.4mg | Fiber: 0.35g | Sugar: 6.68g | Vitamin A: 256.79IU | Calcium: 10.17mg | Iron: 0.64mg
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