Name: Indulgent Eats: Candy Cane Cookies
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Yield: 2
Ingredients: 3 c. (425 g.) all-purpose flour -; 1 tsp. baking powder -; 1/2 tsp. kosher salt -; 1 c. (2 sticks) Land O Lakes® Unsalted Butter, softened -; 1 c. (212 g.) granulated sugar -; 1 large egg -; 1 tbsp. whole milk -; 1 tsp. pure peppermint extract -; 1 tsp. red food coloring -; 1 large egg white -; 1/3 c. fine white sanding sugar -

Recipe information

Cooking:

2 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Indulgent Eats: Candy Cane Cookies

1. 3 c. (425 g.) all-purpose flour -

2. 1 tsp. baking powder -

3. 1/2 tsp. kosher salt -

4. 1 c. (2 sticks) Land O Lakes® Unsalted Butter, softened -

5. 1 c. (212 g.) granulated sugar -

6. 1 large egg -

7. 1 tbsp. whole milk -

8. 1 tsp. pure peppermint extract -

9. 1 tsp. red food coloring -

10. 1 large egg white -

11. 1/3 c. fine white sanding sugar -

How to cook deliciously - Indulgent Eats: Candy Cane Cookies

1. Stage

In a large bowl, whisk together flour, baking powder, and salt.

2. Stage

In another large bowl, using a hand mixer on medium-high, beat Land O Lakes® Unsalted Butter and sugar until creamy, about 3 minutes. Add egg, milk, and peppermint extract and beat to combine. Beating on medium-low, add dry ingredients and beat until fully incorporated.

3. Stage

Remove half the dough from the bowl, form into a disc, and wrap with plastic wrap. Add red food coloring to remaining dough and beat on medium until just combined. Form red dough into a disk, cover with plastic wrap, and refrigerate both doughs until firm, at least 2 hours and up to 3 days.

4. Stage

Line two baking sheets with parchment paper. Divide each disk into 24 equally-sized pieces; roll each piece to a 6” long rope. Take one red and one white rope and twist the two pieces together, bending the top into a hook to form a candy cane shape.

5. Stage

Place cookie on a prepared baking sheet. Repeat with remaining dough. Whisk egg white and ½ teaspoon water until smooth and combined in a medium bowl. Brush tops of cookies with egg white mixture and sprinkle with sanding sugar. Refrigerate until chilled, at least 30 minutes.

6. Stage

While cookies chill, preheat oven to 350°. Bake cookies until just set and edges are lightly golden, 12 to 14 minutes. Let cool completely before serving.