PEPPERMINT CANDY CANES
Servings 20 cookies
Ingredients
- 2 sticks butter room temperature
- 1 cup confectioners sugar
- 1 large egg
- 1 tsp vanilla
- 1 tsp peppermint extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 3/4 tsp Red Food Coloring
For the glaze
- 1 cup confectioners sugar
- 1/4 tsp peppermint extract
- 1 to 2 tbs milk
Instructions
- In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
- Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
- Reduce mixer speed and add flour and salt, mixing until well combined.
- Divide dough in half.
- In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
- Shape cookie dough into disc and cover tightly with plastic wrap.
- Refrigerate one hour or up to overnight.
- Once dough has chilled, preheat oven to 375 degrees.
- Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.
- Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet
- Chill shaped cookie dough for 15 minutes before baking.
- Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.
- While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.
Notes
These old-fashioned Candy Cane Christmas Cookies are so just darling for holiday baking! Red and white peppermint cookies dough, twisted into a sweet little candy cane shape. This recipe for candy cane cookies is just like the cookies I remember trying when I was a kid. They aren’t overly sweet, just a wonderful combination of vanilla and peppermint flavor. They go perfectly with a cup of coffee or hot chocolate!