These Candy Cane Sugar Cookies are a festive treat that's perfect for the holidays. Your taste buds will be delighted by the combination of buttery sugar cookies with a hint of peppermint and a candy cane twist. They go great with milk or hot cocoa!
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1 large egg. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Red food coloring. 1/2 cup crushed candy canes or peppermint candies. Powdered sugar, for dusting.
Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Put the egg, peppermint extract, and vanilla extract in the bowl. Combine well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Split the dough in half, making two equal parts. To make one part red, add food coloring and mix it until it's the color you want. Put each piece in the fridge for at least an hour after wrapping it in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small amount of the red and white dough into ropes that are the same length. Make candy cane shapes out of the ropes by twisting them together. Use the ready baking sheet to put the candy cane cookies on it. After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Add the crushed peppermint canes or candy canes to the cookies while they are still warm. Move the cookies to a wire rack to cool all the way down. Before you serve, sprinkle with powdered sugar.
Prep Time: 20 minutes
Cook Time: 10 minutes
schoonheidssalon ellen dufour