This recipe will be for candy cane shaped cookies. A great treat for the holiday season. If you plan on making these you will not be disappointed. These cookies are perfect for a cookie swap, a Christmas party or for Santa Claus 😉. This recipe yields 40 cookies. Keep reading for a great Christmas Dessert…
Ingredients:
- 4 sticks unsalted butter
- 2 cups powdered sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 teaspoon peppermint extract
- 6 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon red food coloring
- (optional) 1 teaspoon almond extract
Materials:
- Large mixing bowl
- Small mixing bowl
- Whisk or Stand mixer
- Dry ingredient measuring cup
- Wet ingredient measuring cup
- Teaspoons
- Spatula
- (optional) Disposable gloves
To start off place the butter and sugar in the bowl of a stand mixer. Mix on medium speed until completely combined and has a fluffy texture. Push down the mixture on the sides of the bowl. Combine the eggs, the vanilla, and the peppermint and/ or the almond extract. Scrape the sides of the bowl, again. Place the mixer on a low speed and mix in the flour and salt so no more flour is visible. Use the spatula to mix the dough to work in any last clumps of flour. Next, divide the dough in half. In one half of the dough add 1 teaspoon of red food coloring. Work the color into the dough with the spatula, kneading by hand, or in the mixer on a very low speed. In my opinion, by hand gets the best color outcome. If needed, add more food coloring for a bright red. Separate the doughs and put in the fridge to cool for 15 minutes.
Now is the time to set your oven to 375 degrees.
Line 4 baking sheets with parchment paper. Pinch off approximately 2 tablespoons of the dough. Roll each into a rope 6 inches long. Connect the red and white ends at the top, then twist the ropes together. Then, you can repeat with the remaining dough. Transfer the candy canes to the baking sheets and curve the top to create a candy cane shape. Bake until the bottom edges and the tips of the cookies are just barely starting to turn golden-brown, 10 to 12 minutes.
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