Sugar Cookie Candy Canes
This season, I set out to try a few different cookie varieties and expand my knowledge beyond the drop cookie option. Don’t get me wrong; drop cookies are amazing and I lean toward them because they are quick and easy. But being home all the time, leaves much of the weekend open to experimentation. I saw these cute candy cane cookies grace the cover of many magazines over the years and decided to give them a try.
The festive twists highlight the seasons most popular candy and even have a peppermint flavor. I found them to be quite addicting. Luckily, they freeze well and that’s where the majority ended up, until they make an appearance on my Christmas cookie platters.
Sugar Cookie Candy Canes- (recipe from Simply Recipes)
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
2 3/4 cup all-purpose flour
red food coloring
1 egg white
Sparkling sugar
Directions:
Place the butter, sugar, peppermint, vanilla, baking powder, and salt in the bowl of a stand mixer. Beat until a paste forms. Scrape down the sides of the bowl and beat in the egg until it is incorporated. Add the flour and beat until just combined.
Divide the dough and remove half of it from the mixing bowl. Add a few drops of red food coloring to the remaining dough (3-5 drops). Mix on low until the color is evenly distributed throughout.
Shape each dough ball into a disk, wrap in plastic wrap, and refrigerate for 3 hours or even overnight.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat baking mat.
The chilled dough will be firm, but still fairly easy to shape. The longer the dough sits out, the softer it becomes, which makes it more difficult to work with.
Pinch off a 1-inch piece of the white dough and roll it into a ball, next roll out into approximately a 5-inch rope. Do the same with a piece of the red dough, making sure the ropes are the same length).
Put the ropes next to each other and gently twist together. (Be careful as the cookies are a little fragile. If they start to break, gently press dough back together.) Curve the top of the dough into a candy cane shape and then place on a baking sheet. Repeat this process with the remaining dough, space the cookies about 2 inches apart on baking sheet.
Make the egg white wash by beating the egg white with 1 tablespoon of water until slightly foamy. Brush the top of each cookie with the egg wash and sprinkle the candy cane cookies with sparkling sugar.
Bake in the oven for 8-10 minutes or until the cookie edges are just barely brown. Let cool on the baking sheet for a few minutes before moving to a cooling rack. Store at room temperature or freeze.
Make candy cane cookies with the whole family and the process will go a bit quicker, plus provide for a fun afternoon. It’s hard to believe Christmas will be here next week! 2020 has been unusual to keep it lightly, my anxiety has been through the roof at times and baking helps to calm my nerves and provide a few hours of escape. Creating will always be my form of therapy, I appreciate all of you who take the time to check out my kitchen adventures.
Thanks for reading! xo
