Candy Cane Cookies: My Childhood Christmas Cookie Recipe Adapted From Betty Crocker! by Chef Gigi Gaggero
Candy cane cookies are a holiday must-have! I’m getting back to my roots with the first cookie I think I ever made at 7 years old. Thank you, Betty Crocker!
- 1 cup sugar
- 1 cup butter, softened
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 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 or beet powder, if going au natural
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons sugar, for dusting
Here’s how to make them:
- In a bowl or the bowl of your stand mixer combine the sugar, butter, milk, vanilla, peppermint extract and egg. Whip until combined, about 2-3 minutes. Add flour, baking powder and salt. Mix to combine.
- Divide dough in half. Stir food color or beet powder into half of the dough. Wrap in plastic wrap and refrigerate at least 4 hours.
- Stir together peppermint candy and 2 tablespoon sugar. Set aside.
- For each candy cane, shape 1 rounded teaspoon dough from each color and roll into a 4-inch rope by rolling back and forth on floured surface. Place one red and white rope side by side and press together lightly. Twist.
- Place on an ungreased cookie sheet. Curve the top of the cookie down to form handle of cane.
- Bake in a preheated 375-degree F oven for 8-12 minutes, or until set and very light brown. Immediately sprinkle sugar and peppermint candy mixture over cookies while warm. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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