Candy Cane Cookies
Festive candy cane cookies feature tinted dough, rolled and twisted into their iconic shape, making them a delightful holiday treat.
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Instructions
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Preheat oven to 375 F and line a baking sheet with parchment paper.
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In one bowl, combine flour, baking powder, and salt.
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In another bowl, beat sugar with butter, then mix in milk or cream, egg, vanilla, and peppermint extract. Gradually stir in the flour mixture.
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Divide dough into two portions; mix red food color into one portion. Refrigerate both portions for 3 to 4 hours.
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On a floured surface, roll one teaspoon of plain dough into a 4-inch rope, then repeat with tinted dough. Twist the ropes together, seal ends, and shape into a candy cane.
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Place shaped cookies on the prepared baking sheet and repeat with remaining dough.
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Bake for 9 to 11 minutes, until edges are lightly browned.
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Immediately sprinkle with decorating sugar, if desired, then cool completely on racks.