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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.  

Hi there, Welcome to Coffee Talk. This is my very first blog post and it is going to be an iced coffee recipe. My favorite cookie is a snickerdoodle, so I have decided to recreate the flavor of a snickerdoodle into a coffee. This recipe is targeted more towards those with a coffee sweet tooth but can be altered for those who prefer a stronger coffee taste. I prefer the taste of oat milk when I make iced coffee, but I made it three ways with Almond, Cow, and Oat milks. And the outcome was delicious and used the same ratios. So, first were going to gather our materials…

Materials:

• Glass Measuring Cup for wet ingredients
• Tablespoons
• Whisk
• (3) 16oz mason jar
• Stainless Steel mixing bowl
• Stirring stick or straw

Then we’ll grab our ingredients for our coffee and topping (yields 3 servings) …

Ingredients:

• 24 oz chilled coffee (medium or dark roast)
• 12 oz your preferred choice of milk
• 1/3 cup brown sugar
• 1 1/2 tbsp of cinnamon
• 1 cup of ice in each mason jar

Topping:

• Whipped Cream
• 1/2 tbsp of cinnamon sugar

The first thing we are going to do is mix our milk, brown sugar, and cinnamon for our snickerdoodle flavoring. First, grab your mixing bowl and add your milk and brown sugar. Second, mix them until thoroughly blended and there are no clumps or sugar grains. Then, add your cinnamon and mix. Next, add your mixture to your coffee and mix with a straw. Finally, top with whipped cream and sprinkle on your cinnamon sugar. Last but certainly not least, Enjoy!!!

This recipe should fulfill your caffeine and snickerdoodle needs. I truly enjoyed this creation and hope you guys do as well. Thanks for visiting Coffee Talk. Come back soon for more coffee recipes.