Candy Cane Cookies

Prep Time
40 min.
Cook Time
10 min.
Yield
30
Recipe by: Swathi Iyer /Zesty South Indian kitchen

Delicious candy cane cookies with touch of peppermint and vanilla. Excellent melt in mouth sugar cookies without addition of any levaners. This colourful cookies make great addition of to your holiday table.

Make This Recipe

Ingredients

2 sticks (227g) unsalted butter, at room temperature

1/2 cup (100g) sugar

½ cup (57g) confectioners’ sugar

3/4 teaspoons peppermint extract

1 teaspoon vanilla extract

1/4 teaspoon

2 Eggland's Best Large Egg yolks

2 1/4 cup (325g) all-purpose flour

1/4 teaspoon gel food coloring

Preparation

  1. In a medium bowl add salt to all-purpose flour and mix well and set aside.
  2. In a large bowl, place the softened butter, granulated sugar and confectioners’ sugar and beat until it is well combined. To this add egg yolks and mix once again.
  3. Then add peppermint and vanilla . Beat until a paste forms and clings to the side of the bowl.
  4. Add the flour and beat until just combined and no more dry streaks of flour remain.
  5. Then divide the dough into two equal parts . To one half of the dough add red gel food coloring and mix well until the color is evenly distributed.
  6. Refrigerate the dough for about 30 minutes or freeze the dough for 10 -15 minutes. . If you want you can refrigerate the dough overnight too.
  7. When ready to bake, preheat the oven to 375ºF.
  8. Line a baking sheet with parchment paper or a silicon baking mat.
  9. Shape the cookies. The chilled dough should be firm, but still easy to shape straight from the fridge. If not, let it warm for just a few minutes until malleable. Don't let it warm too much or it will be too soft to work with again.
  10. Pinch off a about 15g or 1 tbsp of dough and make it into 1-inch round piece of the white dough and roll it out to a 5-inch rope. Similarly do the same with a piece of the red dough (make sure the ropes are the same length).
  11. Place the ropes next to each other and twist together. Transfer to the baking sheet and curve the top of the dough into a candy cane shape.
  12. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
  13. Bake at 375 F for 8-10 minutes until cookies becomes golden in color.
  14. Bake in the oven for 8 to 10 minutes or until the edges are just barely brown. Let cool on the baking sheet for 10 minutes before moving to a wire cooling rack.
  15. These cookies will keep for a week or two in a sealed container at room temperature. For long time use you can freeze them .
  16. This recipe yield about 30 cookies.

Nutrition

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Information per Serving
Serving Size 1 cookie
Calories 59
Fat 0.4g
Saturated Fat 0.1g
Cholesterol 13g
Sodium 1g
Carbohydrates 13g
Dietary Fiber 0.3g
Protein 1g