Description
Candy cane cookies are what holiday dreams are made of! These chewy sugar cookies have a distinct peppermint and vanilla swirl of flavor, and they look absolutely gorgeous on a cookie platter!
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg, lightly beaten
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon red food coloring
- crushed peppermint candies (about 20)
Instructions
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, thoroughly cream butter and sugar until smooth. Add milk, vanilla, peppermint extract and egg and stir to combine.
- Stir flour mixture into butter mixture. It is easiest to add the flour in several additions. Be sure to scrape down the side of the bowl between each one.
- Divide dough in half. Shape one half into a disk and cover with plastic wrap. Place in the refrigerator.
- Place remaining half of dough in the stand mixer and add red food coloring; stir until food coloring is fully incorporated. Shape dough into a disk and cover with plastic wrap. Place in the refrigerator. Chill both sets of dough for at least 4 hours.
- Remove dough from the fridge. Take one rounded teaspoonful from the white dough and the red dough. Roll the pieces into thin 4 to 5-inch logs on a silicon mat (for easy counter cleanup). Twist logs together into a candy cane shape and place on baking sheets about 2 inches apart. Repeat with remaining dough.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Bake cookies for 10-12 minutes or until the centers puff, look matte and have small hairline cracks.
- Remove from the oven and sprinkle immediately with crushed peppermint candies. Transfer to the cooling rack to cool completely.
Notes
Yields: About 2-3 dozen cookies
Technique – No one wants to visit the dentist, grind those candy canes pretty fine. Pro tip: chill again right before baking.
Variations – Experiment with different extracts in place of the vanilla or peppermint.
Storage – Store baked candy cane cookies in a ziptop baggie or tightly sealed container at room temperature for 10 days. You can also bake this dough from frozen!