Adapted from Home Cooking Recipes
These are a perfect cookie to make for your Christmas cookie tray. They are a bit time consuming and tedious to make, but they do create that wow factor from both the color and the taste. If you are looking for a more labor intensive cookie, these are worth it. Truly, they are simply a forgiving butter cookie flavored with peppermint extract, dyed, and shaped into twisted candy canes.
Tips and Suggestions:
You must use red food coloring gel as opposed to red food coloring liquid. In order to turn the right shade of red, you need quite a bit of color and the liquid will alter the texture of the dough. The gel also has no flavor, but liquid red food coloring tends to have a strange aftertaste when used in this type of quantity. This also makes quite a few cookies. You could halve the dough or use the remaining dough to make other shapes. The original recipe suggests topping them with crushed candy canes, but I find that the crushed candy canes don’t freeze well. Since I like to bake my cookies ahead as much as possible and freeze them, it is easier to omit the candy canes. If desired, you could also drizzle them with frosting. To be honest, I find the cookie itself to be very satisfying without anything additional.
Candy Cane CookiesCourse: DessertDifficulty: Easy
Peppermint flavored butter cookies shaped like candy canes
1 cup Butter (2 sticks)
1 cup Sugar
1/4 cup Powdered Sugar
1 tsp Vanilla Extract
1 1/2 tsp Peppermint Extract
2 1/2 cup All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
Red Food Coloring gel
- In the bowl of a mixer with a paddle attachment, mix the butter and the two sugars, until combined. Do not mix until light and fluffy like many other cookie doughs. This will make it more difficult to shape. Add the extracts and egg until fully combined.
- Add the flour, baking powder and salt.
- Remove half of the dough from the mixer and wrap in plastic wrap.
- Add red food coloring gel to remaining half in mixer until the desired shade. Start slowly at first. You will likely need between 1/2 teaspoon to 1 teaspoon of gel. Wrap in plastic wrap.
- Store both halves in the refrigerator for 3-4 hours or overnight.
- Preheat oven to 350 degrees.
- Using a teaspoon, measure a scoop of one red and one white. Roll each out into a snake about 5 inches long and then twist around each other and bend into a candy cane shape. Place on a parchment lined baking sheet.
- Bake 10-12 minutes or until lightly browned.