Candy Cane Cookies

Vegetarian
Candy Cane Cookies
45 min.
80
49kcal

Suggestions


Indulge in the festive spirit with these delightful Candy Cane Cookies, a perfect treat for the holiday season! Bursting with the iconic flavor of peppermint and adorned with vibrant red swirls, these cookies are not only visually appealing but also incredibly scrumptious. With a rich buttery taste complemented by just the right amount of sweetness, each cookie is a little piece of joy that will bring smiles to the faces of your friends and family.

The recipe is simple and straightforward, making it an excellent choice for both seasoned bakers and beginners alike. In just 45 minutes, you can whip up a batch of 80 vegetarian-friendly cookies that are sure to impress. The combination of all-purpose flour, egg yolks, and a hint of vanilla creates a tender base, while the peppermint extract and red food coloring turn these cookies into a festive masterpiece.

Whether you’re hosting a holiday party, exchanging gifts, or simply enjoying a cozy night in, Candy Cane Cookies are the ultimate sweet treat to share. Their delightful aroma wafting through your kitchen will be a festive reminder of the love and joy that comes with baking. So gather your ingredients, channel your inner baker, and get ready to create a batch of these extraordinary cookies that celebrate the flavors of the season!

Ingredients

  • tablespoon double-acting baking powder 
  • 0.5 lb butter at room temperature
  • large egg yolk 
  • cups flour all-purpose
  • tablespoons milk 
  • 0.3 teaspoon peppermint extract 
  • 80 servings food coloring red
  • 0.3 teaspoon salt 
  • cup sugar 
  • teaspoon vanilla 

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • mixing bowl
  • hand mixer

Directions

  1. In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.
  2. In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.
  3. Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.
  4. Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.
  5. Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).
  6. Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.
  7. Bake cookies in a 350 oven until light golden, about 10 minutes; transfer to racks to cool completely.

Nutrition Facts

Calories49kcal
Protein4.89%
Fat45.29%
Carbs49.82%

Properties

Glycemic Index
4.06
Glycemic Load
4.39
Inflammation Score
-1
Nutrition Score
0.92086956164111%

Nutrients percent of daily need

Calories:49.2kcal
2.46%
Fat:2.5g
3.84%
Saturated Fat:1.52g
9.52%
Carbohydrates:6.18g
2.06%
Net Carbohydrates:6.05g
2.2%
Sugar:2.56g
2.85%
Cholesterol:10.8mg
3.6%
Sodium:42.08mg
1.83%
Alcohol:0.02g
100%
Alcohol %:0.22%
100%
Protein:0.61g
1.21%
Selenium:1.89µg
2.7%
Vitamin B1:0.04mg
2.55%
Folate:9.28µg
2.32%
Vitamin B2:0.03mg
1.66%
Manganese:0.03mg
1.63%
Vitamin A:78.49IU
1.57%
Vitamin B3:0.28mg
1.4%
Iron:0.25mg
1.38%
Calcium:11.94mg
1.19%
Phosphorus:11.64mg
1.16%
Source:My Recipes