Candy Cane Cookie
My boys like to help make cookies, but they aren’t too keen on the decorating sugar cookies…which is perfectly fine with me, because I’m not too keen on the mess clean up after decorating sugar cookies.
So instead of cookie cutting, frosting, sprinkling; we like to make candy cane sugar cookies. It still allows them to be involved, but it isn’t nearly as messy. Between you and me, I think they prefer the candy cane cookies because rolling out and shaping the dough is quite a bit like playing with playdoh.
These cookies can easily be decorated as well with sprinkling of powdered sugar or addition of crushed candy canes over the top before baking. Plus it is so fun to see others’ eyes light up when they realize its a cookie and a candy cane.
Candy Cane Cookie
Equipment
- food scale
- latex gloves
- tablespoon cookie scoop
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ tsp almond extract can substitute for peppermint extract
- 2½ cups all-purpose flour
- 1 tsp salt
- red food coloring
Instructions
- In an electric mixer, cream together the butter and sugars. Scrape the sides of the bowl as you go. Add in the egg, vanilla extract, and almond extract.
- Add in the flour ½ a cup at at time, mixing just enough between additions to combine the ingredients. Sprinkle in the salt while the mixer is on low.
- Once batter is combined, take out of bowl and using a food scale, split the batter into 2 equal parts. Add red food coloring to one half and begin kneeding the dough to help disperse the red food coloring throughout. You may want to wear latex gloves for this part so your hands don't turn red.
- Scoop the dough with a cookie scoop and separate into individual servings. This will make the rolling and twisting of the cookie quicker.
- Take one scoop of each color and roll into 3-4 inch rolls. Set them side-by-side and begin gently twisting them around each other like a rope.
- Pinch the ends together after twisting is completed and curve one end to make the candy cane shape. Place on a parchment paper lined baking sheet and bake at 375°F for 7-8 minutes, or until the edges are slightly brown.
- Let cool completely and serve immediately, or store in an airtight container.
Nutrition
Have you made candy cane cookies before? What are some of your holiday baking traditions? Hope y’all have an amazing week, happy holidays. Stay safe, be kind, and hug your loved ones.
