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Classic Candy Cane Cookies – Perfect Holiday Treats

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  • Author: Hannah
  • Prep Time: 20
  • Cook Time: 24
  • Total Time: 44 minutes

Description

Festive peppermint-flavored cookies twisted into candy cane shapes with red and white dough, topped with sparkling sugar.


Ingredients

Units Scale

2 sticks (227g) unsalted butter, room temperature.

1 cup (200g) sugar.

1 1/2 teaspoons peppermint extract.

1 teaspoon vanilla extract.

1 teaspoon baking powder.

1/2 teaspoon kosher salt.

1 large egg.

2 3/4 cups (385g) all-purpose flour.

1 teaspoon liquid red food coloring.

1 egg white (for finishing).

2 tablespoons sparkling sugar (for finishing).


Instructions

1- Beat butter, sugar, extracts, baking powder and salt until pasty. Add egg, then flour until just combined.

2- Divide dough in half. Add red food coloring to one half and mix until evenly colored.

3- Form each dough into disk, wrap in plastic, refrigerate at least 3 hours.

4- Roll 1-inch pieces into 5-inch ropes of each color. Twist together and shape into candy canes.

5- Brush with egg white wash, sprinkle with sugar. Bake at 350°F for 8-10 minutes until edges barely brown.


Notes

1- Can sprinkle water on dry dough.

2- Chill shaped cookies if spreading.

3- Let pans cool between batches