Candy Cane Cookies are ideal festive cookies for Christmas and New Year’s Eve. It looks like a complicated recipe when you see the finished product, but I insure you these cookies are simplest of them all.
In fact, this would be a great time to get your kids involved, as their small hands are well suited to the task of rolling the small balls of dough into a rope shape. Not to mention that it is a fun procedure in which you don’t need to worry if it’s perfect or not.
- You can leave out the peppermint extract if you want, that is an optional ingredient
- Note : I over baked my cookies thats why they are darker at the edges !!!
Method:
In the bowl of a standing mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and sugar
Add the eggs and vanilla, peppermint extract and continue to mix for about 1 minute
Add the flour, salt and baking powder and mix it all in until it’s combined
Divide the dough in half and to one half, add some red food coloring (add enough to get the color you’re looking for) then wrap them in plastic wrap
Refrigerate the dough for about an hour
Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes
Preheat your oven to 190°C and line 2 baking sheets with parchment paper and set aside
Take a about a 5cm piece of dough from each disk (one red piece and one white) and form into a 15cm rope, lay them side by side, pinching both ends and twist them lightly
Place them on your baking sheet making sure to curve the tops so they look like candy canes
Bake for about 10 minutes or until lightly golden around the edges
Allow them to cool completely
Photography by Eranda Janku, unless otherwise stated
