These Candy Cane Cookies are another oldie, but goodie. My mom always made these cookies for us when we were little and as much as I loved the looks of them, the light peppermint flavor was really what got me. As much as peppermint goes well with chocolate I like it even more with butter and sugar – of course!
I made these with the girls and I thought they did a great job. They key to the twisted look of a candy cane in these cookies is to really just do a nice light roll with the dough and to make the two rolls an even size. If you can do that the rest is pretty easy. Just don’t get too crazy trying to perfect them as they will look cute when they bake up no matter what. Also, the sugar and peppermint mixture will fall off the cookies so just do that immediately when you take them out of the oven and be prepared for some to fall off onto the pan. It’s ok because enough will still stick.
Last thing I will say is that although there are lots of points in which you are handling the dough, just try to handle it as little as possible. Overworked dough can get chewy so don’t overdo it.
You will love these Candy Cane Cookies from Betty Crocker. Does anyone else remember their Cooky Book? My mom had it and it had these cookies in it. Why did they spell “Cookie” like “Cooky”?????
- 1 cup sugar
- 1 cup butter, softened
- ½ cup milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon red food color
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons sugar
- Cream together the 1 cup of sugar and butter for 2-3 minutes. Add the milk, vanilla, extract and egg. Mix until combined.
- In another bowl add the flour, baking powder and salt. Whisk to combine and then slowly add to the butter mixture. Mix until just incorporated, but don’t overmix.
- Divide dough in half. Stir food coloring into half of the dough. Cover and refrigerate for at least 4 hours.
- Heat oven to 375 degrees.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely,