Combine crushed peppermint stick candy and sugar. Bake for 8 to 10 minutes in a preheated 375 degree oven. Roll the strips one at a time, as rolling them all at one time could make the dough dry before you twist each one.ĥ. Turn one end to form a handle for the cane. Place a white strip and a red strip side by side and twist them together. Rolling the strips on a pastry cloth with your hands makes a smooth strip.Ĥ. Using 1 teaspoon of dough, roll out to a pencil-thin strip about 4-5 inches long. Blend in red food coloring in one part.ģ. Stir into butter mixture and combine well.Ģ. In a large electric mixer bowl, place butter, sugar, and extracts. For this recipe, I used Americolor Super Red.1. I use and recommend Americolor gel coloring. It is more concentrated than typical water-based colorings, so you don’t have to use as much coloring to get strong, vibrant shades. Red Food Coloring: For the best results, you will want to use gel food coloring.It can stand up to high heat, so the flavor doesn’t evaporate during baking and it produces consistent results, every time. If you’re purchasing online, I prefer this Peppermint Bakery Emulsion from LorAnn over a traditional alcohol-based extract. It’s easy to find in grocery stores, usually in the baking or spices section. Peppermint Extract: Peppermint extract adds a minty, holiday flavor to these cookies.Here’s my full guide to separating egg yolks and whites if you need a refresher, and don’t throw away that egg white–you can save it for a future batch of Meringue Cookies or buttercream! I always recommend using full-fat cream cheese instead of light varieties. Be sure to use blocks of cream cheese and not the “whipped” variety in the tub. Cream Cheese: Cream cheese gives these cookies a soft, tender texture.If you only have salted butter, use that but omit the additional salt in the recipe. I always recommend unsalted butter in baking, so you can control the precise amount of salt. This means it’s pliable but cool–you don’t want it to be greasy and melty. Butter: Your butter should be at room temperature to make these cookies.( Links are affiliate links and I earn a small commission from qualifying purchases.) Here are a few tips to keep in mind as you gather ingredients. This recipe uses standard baking ingredients, so chances are you have most of the necessities on hand. If you’re looking for more Christmas recipes, you’ll love some of our most popular cookie recipes, like Pinwheel Cookies, Pecan Snowball Cookies, and Big Soft Sugar Cookies – these are a reader favorite!Ĭandy Cane Cookies □ What You’ll Need Ingredients Read on for a full tutorial showing how to make, shape, and bake these candy cane cookies, and don’t miss the video taking you through the steps! I’m sharing lots of tips and tricks so you can nail these cookies the first time, but if you want to skip right to the recipe, you can jump to the recipe card at the bottom. However, I’ve found that I prefer starting with a two-tone layered dough, because you can get a smoother cookie with more twists that way. Traditionally, they’re made by twisting two different strands of dough together. There are many different ways to make candy cane cookies, but after a lot of experimentation I’ve found the assembly method I like best. ( pause for groans) Cheesy jokes aside, they are a fun and delicious change from standard sugar cookies, and their bright, vibrant color, minty flavor, and signature shape make them a great addition to any holiday cookie assortment. These Candy Cane Cookies are a twist on the usual sugar cookie recipe. Peppermint-flavored sugar cookie dough is gently formed into the shape of candy canes-perfect for holiday parties or a treat for Santa! □A Fun Candy Cane Cookie Recipe for Christmas These candy cane cookies are a classic, must-make Christmas recipe.
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