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Liz’S Christmas Candy Cane Cookies

Liz's Christmas Candy Cane Cookies recipe image
These charming Candy Cane Cookies are a holiday tradition, featuring a tender, melt-in-your-mouth shortbread base infused with warm vanilla and cool peppermint. The dough is divided into two colors, rolled into ropes, and twisted to mimic the iconic candy cane shape. They offer a delightful contrast between the buttery richness of the cookie and the refreshing mint flavor. Perfect for holiday cookie exchanges, Christmas gatherings, or simply adding a festive touch to your holiday baking repertoire. These cookies hold their shape beautifully and store well in tins, making them ideal for gifting or enjoying with hot cocoa throughout the winter season.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 1236.2
Dietary: Vegetarian
Description
These charming Candy Cane Cookies are a holiday tradition, featuring a tender, melt-in-your-mouth shortbread base infused with warm vanilla and cool peppermint. The dough is divided into two colors, rolled into ropes, and twisted to mimic the iconic candy cane shape. They offer a delightful contrast between the buttery richness of the cookie and the refreshing mint flavor. Perfect for holiday cookie exchanges, Christmas gatherings, or simply adding a festive touch to your holiday baking repertoire. These cookies hold their shape beautifully and store well in tins, making them ideal for gifting or enjoying with hot cocoa throughout the winter season.
Ingredients
  • 1 cup Butter
  • 1 cup Powdered sugar
  • 1 Egg
  • 1 teaspoon Peppermint extract
  • 1 teaspoon Vanilla extract
  • 2 1/2 cup All-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Red food coloring
Directions
  1. 1
    Cream butter, powdered sugar, egg, peppermint extract, and vanilla extract together until smooth and well combined.
  2. 2
    Stir in sifted flour and salt until a cohesive dough forms.
  3. 3
    Divide the dough in half; blend red food coloring into one half until evenly colored.
  4. 4
    Wrap both dough portions in plastic wrap and refrigerate for 4 hours to firm up.
  5. 5
    Preheat oven to 375&# 194;°F (190ðC).
  6. 6
    On a lightly floured surface, roll 1 teaspoon of white dough and 1 teaspoon of red dough into 4-inch ropes.
  7. 7
    Place the ropes side by side, press gently, and twist to create a striped effect.
  8. 8
    Curve one end of the twisted rope to form the candy cane handle and place on an ungreased baking sheet.
  9. 9
    Bake for 9 minutes or until edges just begin to turn light golden.
  10. 10
    Cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1236.2kcal
% Daily Value *
Total Fat 51.5g80%
Saturated Fat 31.3g157%
Cholesterol 175.6mg59%
Sodium 5280.6mg221%
Total Carbohydrate 174.5g59%
Dietary Fiber 4.1g17%
Sugars 60.7g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: christmas, candy cane, cookies, peppermint, holiday baking, shortbread, red and white, festive, mint, twisted, easy cookies, winter dessert
Read it online: https://www.chefs-mate.com/recipe/lizs-christmas-candy-cane-cookies/