Candy Cane Cookies

Candy Cane Cookies

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”?????

Enjoy!

Candy Cane Cookies
 
Ingredients
  • 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

Instructions
  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,

 

Double Chocolate Espresso Cookies

Double Chocolate Espresso Cookies

I’m just going to be upfront and say that every cookie or sweet treat that I put on the blog is my favorite. I’m not being melodramatic, I honestly love all of these cookie recipes just as much as any other. You won’t see anything on my blog that I don’t love, but I have to admit my love for food is a little more passionate when it comes to cookies.

These are adult cookies. Don’t get me wrong, my kids loved them, but they are by all means cookies meant for adults. Obviously, the espresso makes them more geared towards adults, but the deep chocolate flavor reminds me of nibbling on a really good dark chocolate bar. They are special for sure.

I would definitely recommend adding these to your cookie list this year. Get some really good chocolate chips and cocoa powder and these will be some favorites of yours as well.

Enjoy!

Source:  Food52

Double Chocolate Espresso Cookies
 
Ingredients
  • 2¼ sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 eggs, room temperature
  • 2½ cups flour
  • 1 tablespoon cornstarch – *optional
  • ¾ cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 tablespoons instant espresso powder (like Medaglia D’Oro, or similar)
  • 12 ounces semisweet chocolate chips

Instructions
  1. Preheat oven to 350 degrees
  2. Cream butter and sugar until light and fluffy – about 5-7 minutes. Add eggs 1 at a time mixing until combined after each addition
  3. In a separate bowl combine the flour, optional cornstarch, cocoa, baking soda,espresso powder and kosher salt. Combine with a whisk.
  4. Slowly add the dry ingredients to the wet ingredients, scraping down the sides as needed. Mix until everything is just incorporated, but do not overmix.
  5. Add chocolate chips and combine either slowly with your mixer or with a wooden spoon.
  6. Using a medium cookie scoop or rounded spoonful place dough on a cookie sheet about 2″ apart. Bake for 10-12 minutes and then remove to a wire rack and allow to cool before serving.
  7. *I add cornstarch to make the cookies a little bit fluffier. The original recipe did not use cornstarch.

 

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