Linda’s Candy Cane Cookies
Linda’s candy cane cookies are a festive treat we make during the holiday season, combining the flavors of peppermint and sweet dough.
We use this same recipe to make cutout cookies. Loosely mix all the colored doughs together, roll out and make tri-color cutout cookies using your favorite cookie cutters.
Linda’s Candy Cane Cookies
Easy to make candy cane cookies for the holiday season.
- Prep Time: 35 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 35 minutes
- Yield: 0 varies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 1 cup granulated sugar
- 1 cup butter (softened)
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red food color
- 1/2 teaspoon green food color
Instructions
- Stir together sugar, butter, milk, vanilla extract, peppermint extract and egg in a large bowl.
- Stir in flour, baking powder and salt.
- Divide dough in half, then divided one of the halves in half (to make red and green canes). Stir food color into each of the two quarters of the dough.
- Cover and refrigerate for at least 4 hours.
- Heat oven to 375 degrees F.
- For each candy cane, shape 1 rounded teaspoon dough from each half into a 4 inch rope by rolling back and forth on a floured surface.
- Place 1 red or green rope and white rope side by side; press together lightly and twist.
- Place on an ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake for 9 to 12 minutes or until set and very light brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
