Candy Cane Cookies: My Childhood Christmas Cookie Recipe Adapted From Betty Crocker! by Chef Gigi Gaggero

Cookies Holidays
9 days ago
Candy Cane Cookies: My Childhood Christmas Cookie Recipe Adapted From Betty Crocker!

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!

You’ll need:

  • 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:

  1. 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.
  2. 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.
  3. Stir together peppermint candy and 2 tablespoon sugar. Set aside.
  4. 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.
  5. Place on an ungreased cookie sheet. Curve the top of the cookie down to form handle of cane. 
  6. 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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Elisa All Schmitz 30Seconds
I just love these, Chef Gigi Gaggero ! One of my all-time fave Christmas cookies. Thank you for inspiring me to make them again!

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