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!
- 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
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.
To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.
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