Candy Cane Cookies
Festive Candy Cane Cookies are a Christmas tradition must have recipe. These have easy to follow directions and they are a kid's favorite!
Calories 4180kcal
Cost 5
Ingredients
- 1 cup sugar
- 1 cup butter softened
- ½ cup milk
- 1 tsp vanilla
- 1 tsp almond extract
- 1 egg
- 3½ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp Kosher salt
- ½ tsp red food coloring
- 1 box peppermint candy canes finely crushed
Instructions
- Stir together sugar, butter, milk, vanilla, almond extract, and egg in large bowl.
- Stir in flour, baking powder, and salt. Divide dough in half.
- Stir food color into 1 half. Cover and refrigerate at least 4 hours.
- Preheat oven to 375ºF.
- For each candy cane cookie, 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 un-greased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9-10 minutes or until set and very light brown. Immediately sprinkle crushed candy canes over cookies. Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
Notes
Expert Tips:
To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.
Nutrition
Calories: 4180kcal | Carbohydrates: 548g | Protein: 56g | Fat: 197g | Saturated Fat: 121g | Cholesterol: 664mg | Sodium: 2333mg | Potassium: 1249mg | Fiber: 12g | Sugar: 212g | Vitamin A: 6108IU | Calcium: 499mg | Iron: 21mg