Candy Cane Cookies

A lovely holiday delicacy, Candy Cane Cookies mix vanilla and peppermint tastes in a festive red-and-white striped design. Not only are these cookies delicious, but they also give a whimsical touch to any holiday spread.

Tasting Notes

The Candy Cane Cookies offer a perfect balance of sweetness from the vanilla dough and a refreshing hint of peppermint. The crunchy texture of the cookie pairs wonderfully with the smoothness of the icing, creating a truly irresistible treat that captures the essence of the holiday season.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• Red food coloring
• Crushed candy canes, for garnish

Kitchen Equipment

• Mixing bowls
• Electric mixer
• Plastic wrap
• Rolling pin
• Candy cane cookie cutter
• Baking sheets
• Parchment paper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Egg and Extracts: Beat in the egg, vanilla extract, and peppermint extract until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
5. Divide Dough and Color: Divide the dough in half. Leave one half plain and add red food coloring to the other half, mixing until the desired shade of red is achieved.
6. Shape Dough: Take a small portion of each colored dough and roll them into ropes of equal length and thickness. Gently twist the red and white ropes together to form candy cane shapes.
7. Bake: Place the candy cane cookies on the prepared baking sheets and bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
8. Cool and Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle melted white chocolate over the cookies and sprinkle crushed candy canes on top for garnish.

Pro Tips

• Make sure your butter is softened but not melted for the best cookie texture.
• Chill the dough for about 30 minutes before shaping to make it easier to work with.
• If the dough becomes too soft while working with it, place it back in the refrigerator to firm up.

Variations

• For an extra festive touch, add some red and green sprinkles to the cookies before baking.
• Experiment with different extract flavors such as almond or orange for a unique twist on the classic recipe.

FAQs