Chill: Form each bowl of dough into a ball and then flatten gently with your hands into a disc about 1 inch thick.Add additional food coloring if needed to get to your desired shade of Christmas red. To the other half, add 1 teaspoon of red gel food coloring, and mix it in. Remove half of the dough and place it in a separate, clean bowl. Tint Half Red: Split the dough into two equal halves.Mix: Mix with the electric mixer until just combined.Then add the dry ingredients to the wet ingredients. Add Dry Ingredients: Mix the dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) together in a separate mixing bowl.Mix until smooth, then add the egg, vanilla, and peppermint extract and mix for an additional minute or so until well combined. Cream Butter and Sugar: In a mixing bowl, cream together the butter and sugar using an electric mixer.Red Food Coloring: Use gel food coloring to easily tint the dough a dark red color.Vanilla Extract and Peppermint Extract: These two work together so well to make cookies that taste like candy canes! Or you can use almond extract if you prefer.Let the egg come to room temperature too so that the cookie dough is well-mixed. Egg: Just one whole egg is needed for this easy cookie recipe.Be sure to let the butter come to room temperature before starting. It’s easier to control the amount of salt in the recipe this way. Butter: I recommend unsalted butter for almost all of my cookie recipes.We’re also using coarse sugar sprinkles to decorate. Sugar: Regular granulated sugar is our sweetener here.Flour, Cornstarch, Baking Soda, Baking Powder, and Salt: The dry ingredients! A carefully tested blend of cornstarch, baking soda, and baking powder gives these cookies the perfect texture.Just like a classic sugar cookie, but a little bit firmer so that the candy canes hold their shapes.Ĭomplete list of ingredients with quantities and instructions is located in the recipe card below Soft, perfect texture: These cookies are tender and soft to bite into.Sweet Peppermint Flavor: Just like candy canes, these cookies are flavored with peppermint extract and vanilla to make them minty, but not so minty that it’s overwhelming to the buttery sugar cookie flavors of the dough.A Fun Cookie Recipe: Molded cookies like this one let you get your hands dirty, and making candy canes out of cookie dough is a lot like playing with modeling clay! Kids will love helping you with this part too.If you haven’t had these before, make them this year and start a new delicious tradition. It’s a Classic! In some families, it just isn’t Christmas without these molded peppermint candy cane sugar cookies on the table.Why You Will Love This Candy Cane Cookie Recipe Make These Other Fun and Easy Christmas Cookies Too!.Why You Will Love This Candy Cane Cookie Recipe.You can also keep them frozen in balls to bake off as and when you want warm cookies. Serve immediately or allow to cool and keep in an airtight container for up to a week. Heat your oven to 170C fan/gas mark 5 and bake for 14 minutes until slightly golden. Scoop balls of about 50-55g each in weight, or the size of a golf ball. Add the chocolate and candy cane pieces and mix all together. In a separate bowl, whisk together the flour and baking powder. Scrape down the sides and add the fine sea salt, egg and peppermint extract. You don’t want it to be as light and fluffy as you do for a cake, so don’t beat it for too long. In an electric mixer beat together the softened butter and the sugar until creamy. Makes about 12 large cookies unsalted butter 125g, softened caster sugar 125g fine sea salt ½ tsp egg 1 peppermint extract ½ tsp plain flour 180g baking powder ¾ tsp dark chocolate 150g, broken into pieces candy canes 150g, broken into pieces flaked sea salt 1 tsp, to sprinkle on top
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