Candy Cane Cookies, or Peppermint Swirls
I have made these a few times over the years and have tried a few recipes. Some require more prep time than others (putting in fridge for hours). My preference is simple and at one sitting!
Today, Clayton, my almost 3 year old (Dec 30th birthday) and I made Candy Cane cookies. Needless to say, they started out as candy canes and by the end became Peppermint Swirl Cookies 🙂
These are fairly quick to make and baking is 8-10 minutes. They cool fast and can be enjoyed right away.
Once your cookie dough is made, you divide the dough in two and put half back in the mixer with red food colouring. you will end up with a white and a red dough.
Candy Cane Cookies
These are a cute and showy cookie. You can top with coloured sugars, crushed candy cane or icing sugar. I enjoy the plain and simple.
- 1 cup Butter
- 1 cup Confectioners Sugar
- 1 Egg
- 1 1/2 tsp Peppermint Extract
- 1 tsp Vanilla Extract
- 2 3/4 cups All Purpose Flour
- 1/2 tsp Salt
- 10 drops Red Food Colouring
- In mixer, cream together butter and sugar. Add Egg and Vanilla & Peppermint extracts. Mix well.
- On low speed and 1/2 cup at a time, add Flour and Salt. Mix until well combined and dough forms.
- Divide dough in half and add food colouring to one half of the dough. At this point you can refrigerate the dough for about 1 hour. This will make the dough easier to shape and handle. Or you can flour your work surface and hands and start assembling right away. (we were not patient enough to wait for the refrigerator part 🙂 )
- Preheat oven to 375 degrees. Placing oven racks with one in second to bottom setting, and one in top 1/2 of oven. Line 2 baking sheets with parchment, silpat or use baking stones.
- Using about 1-2 inch size balls, form a long rope of each colour. Once ropes are formed, pinch ends together and twist the dough to make the candy cane. Place on cookie sheets laid our long with a hook on the end to create the Candy Cane shape.
- Bake for 8-10 minutes and remove to cooling racks.