This Candy Cane Cookies recipe is a family-favorite cookie that creates sweet holiday memories. Always a favorite at Christmas parties and cookie exchanges.
Yield:0 About 3 1/2 - 4 dozen 1x
1 cup butter
1 cup sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Red food coloring gel
2 tablespoons finely crushed peppermint candies
2 tablespoons granulated sugar
In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
Preheat oven to 350 degrees F.
To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won’t unravel.
Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture. Movie cookies to a wire rack to finish cooling.
This recipe adapted from the Betty Crocker Original Candy Cane Cookie recipe