Description
Magic Candy Cane Cookies are a festive delight perfect for the holiday season.
Ingredients
Scale
- 225 g unsalted butter, softened
- 120 g powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 315 g all-purpose flour
- 0.5 teaspoon salt
- Red gel food coloring
Instructions
- Beat the softened butter with powdered sugar until the mixture is smooth and fluffy.
- Mix in the egg along with vanilla and peppermint extracts until fully combined.
- In a separate bowl, whisk together flour and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms.
- Divide the dough in half. Tint one half with red gel food coloring until desired shade is achieved. Wrap each portion in plastic and chill for 1 hour.
- Preheat the oven to 180°C.
- Roll equal portions of red and white dough into thin ropes. Twist together and shape into candy cane forms.
- Place shaped dough on a parchment-lined baking sheet. Bake for 8 to 10 minutes, or until set but not browned. Cool on trays before serving.
Notes
- Ensure the butter is softened for best mixing results.
- Chilling the dough helps to maintain the shape of the cookies while baking.
- Do not overbake; the cookies should remain soft but hold their shape.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg