Candy Cane Cookies (Print Version)
# Ingredients:
01 -
1 cup real butter.
02 -
1 cup granulated sugar.
03 -
¼ cup powdered sugar.
04 -
1 teaspoon vanilla extract.
05 -
1 teaspoon peppermint extract.
06 -
1 egg.
07 -
2½ cups all-purpose flour.
08 -
1 teaspoon baking powder.
09 -
½ teaspoon salt.
10 -
Red food coloring gel.
11 -
2 tablespoons finely crushed peppermint candies.
12 -
2 tablespoons granulated sugar (for topping).
# Instructions:
01 -
Beat butter, sugars, extracts, and egg until just combined.
02 -
Mix in flour, baking powder, and salt.
03 -
Split dough in half equally and add red food coloring to one half.
04 -
Wrap both doughs separately, then chill for 3-4 hours.
05 -
Mix crushed peppermint and sugar in a small bowl.
06 -
Preheat oven to 350°F.
07 -
Take 1 teaspoon each of red and white dough, roll into 5-inch ropes, place side by side, twist together, and shape into a candy cane on a baking sheet.
08 -
Bake for 8-10 minutes until lightly brown.
09 -
Sprinkle hot cookies with the sugar-peppermint mixture.
10 -
Cool completely on a wire rack.
# Notes:
01 -
Recipe adapted from Betty Crocker's original candy cane cookie recipe.
02 -
Keep dough cold for best shaping results.