Candy Cane Cookies
Description
These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years—since 1963 to be exact—and this version is based on the classic recipe from Betty’s Cooky Book, so you know it’s the real deal. The elves in the Betty Crocker™ Kitchens have given it a little extra sweetness and oomph with vanilla and peppermint extracts. If you’re new to Candy Cane Sugar Cookies, we promise that baking a batch will make for wonderful holiday memories. Your family will love twisting together the red and white cookie dough ropes and turning them into cute-as-can-be candy canes. The finishing touch? Sprinkling crushed peppermint candy over the top for tastes-like-Christmas flavor—nothing beats scratch candy cane sugar cookies! With 54 servings, this recipe is perfect for sharing at a cookie exchange or giving as gifts. And once you’ve mastered this classic, you’ll want to check out the rest of Betty's Christmas cookie recipes.
Ingredients:
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red food color
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons sugar
Directions:
- Stir together 1 cup sugar, the butter, milk, vanilla, peppermint 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.
- Heat oven to 375°F.
- Stir together peppermint candy and 2 tablespoon sugar; set aside.
- 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.
- 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, about 30 minutes.
