Whimsical and fun is how I would like to describe these Candy Cane Cookies. Definitely not all that neatly shaped but my son’s eye twinkled as I surprised him with these, and he then gave his happy yummy dance.
Candy Cane Cookies
Instead of adding some candy canes to your cookie box, add these buttery melting in mouth Candy Cane Cookies.
With a cup of hot cocoa, these playful cookies bring simple pleasure. And a giant smile to any kid’s face.
I kept these butter sugar cookies simple vanilla flavored. But you can add some peppermint essence oil too or almond extract.
Shaping the Candy Cane Cookies in two different ways.
FIRST : You want to separate the two colored dough into tiny equal size dumplings. Then roll each separate. Finally twist them to form the candy cane shape.
SECOND : I kept the dough quite buttery which made it little difficult to twist the two colored dough. So, after halfway through, I started to just mix the dough balls roughly, roll and shape. This way the color separation was there but the swirl was missing.
Next time, I might add bit more flour to make the dough bit easier to handle with hand.
The cookies just melt in mouth and looks super cute, even if not perfectly shaped.
Is there Eggs in the cookie dough?
NO! I kept the cookie sough simple butter sugar cookie dough. No eggs are added.
What you need to bake the cookies
- Butter softened at room temperature. NOT MELTED
- Granulated white sugar
- All purpose flour
- Vanilla essence
- Red food color
POINTS TO REMEMBER:
Unlike other cookies, these candy cane cookies do take a little time to neatly shape. So, you would definitely want some free time in hand when shaping these.
After shaping the cookies, place the shaped cookies back in the fridge to for about 30 minutes, before you place the cookie sheet inside a preheated oven.
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Can you freeze the cookie dough ?
Yes absolutely! Freeze the dough separately, wrapped in clear wrap.
Or shape the candy cane cookies, then layer the cookies on a sheet cover with clear wrap and place in the freezer. Once the cookies turn solid, you can place them in a zip pouch and place it back in the freezer.
You don’t need to thaw before baking the cookies.
MORE COOKIES TO TRY
In the last few years, I have made a few cookie traditions with my little one. These candy cane cookies got added to the list and I am sure will happen every Christmas from now on!
Candy Cane Cookies
Whimsical and fun is how I would like to describe these Candy Cane Cookies. Definitely not all that neatly shaped but my son’s eye twinkled as I surprised him with these, and he then gave his happy yummy dance.
Ingredients
- 1 cup softened unsalted butter (not melted)
- 3/4 cup granulated white sugar
- 2 and 1/4 cups all purpose flour (you will need more when shaping the candy cane cookies)
- 1 teaspoon vanilla essence
- red food color
Instructions
- Mix the butter with sugar until it's all incporated together.
- Add the vanilla essence and mix again.
- Then add the flour little by little and mix it to form the dough. Don't knead. Just bring the dough together.
- Seperate into two portions.
- Wrap half the portions in a clear wrap and place in the refrigeator for 1 hour. You can place it in the refrigerator for 3 days and 3 months in the freezer.
- Add red food color to the second half of the cookie dough and mix it around to incorporate the color evenly. Wrap in clear wrap and place it in the refrigerator.
- When ready to shape the candy cane cookies, divide the white dough into equal small portions of 15 g each. Repeat the same with the red cookie dough. (** you will need extra doigh to sprinkle every now and then to make it easy to shape)
- Take one portion of the white dough and roll into a rope of 5 inch long. Do the same with the red dough.
- Then place them next to each other and twist. Place in the cookie sheet and curve the top a little to form the cane shape.
- If you find it difficult to twist, just grab both the different color small portion of the dough and put it together. The color will stay seperated.
- Then roll into a rope, place on the cookie sheet and curve the top a little to form the cane shape.
- Place the shaped cookies back in the refrigerator for 30 minutes.
- Then preheat heat the oven to 375 F
- Bake the cookies for 10 to 15 minutes depending on how small or big you shape the cookies.
- Leave the hot cookies on the cookie sheet for 5 minutes. Then place on the wire rack to completely cool the cookies, before storing in air tght container.
Notes
Can you freeze the cookie dough ?
Yes absolutely! Freeze the dough separately, wrapped in clear wrap.
Or shape the candy cane cookies, then layer the cookies on a sheet cover with clear wrap and place in the freezer. Once the cookies turn solid, you can place them in a zip pouch and place it back in the freezer.
You don’t need to thaw before baking the cookies.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 122Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 1mgCarbohydrates 10gFiber 0gSugar 8gProtein 0g
All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.
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