Candy Cane Cookies
  • 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
  1. Cream together the 1 cup of sugar and butter for 2-3 minutes. Add the milk, vanilla, extract and egg. Mix until combined.
  2. 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.
  3. Divide dough in half. Stir food coloring into half of the dough. Cover and refrigerate for at least 4 hours.
  4. Heat oven to 375 degrees.
  5. Stir together peppermint candy and 2 tablespoon sugar; set aside.
  6. 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.
  7. 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,
Recipe by at