Linda’s Candy Cane Cookies
Easy to make candy cane cookies for the holiday season.
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
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- 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.
