Candy Cane Cookies
Learn how to bake cinnamon candy cane cookies, the perfect recipe to spread good tidings and holiday cheer.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup Red Hots, crushed
1/2 teaspoon ground cinnamon
Red food coloring, optional
2 tablespoons coarse sugar
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup Red Hots, crushed
1/2 teaspoon ground cinnamon
Red food coloring, optional
2 tablespoons coarse sugar
Instructions
Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
Divide dough in half. Mix Red Hots and cinnamon into one half; tint with food coloring if desired. Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope.
On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar.
Bake 7-10 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool. Yield: 4 dozen.
Divide dough in half. Mix Red Hots and cinnamon into one half; tint with food coloring if desired. Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope.
On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar.
Bake 7-10 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool. Yield: 4 dozen.
Candy Cane Cookies
Learn how to bake cinnamon candy cane cookies, the perfect recipe to spread good tidings and holiday cheer.
Directions
Print
Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
Divide dough in half. Mix Red Hots and cinnamon into one half; tint with food coloring if desired. Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope.
On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar.
Bake 7-10 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool. Yield: 4 dozen.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup Red Hots, crushed
1/2 teaspoon ground cinnamon
Red food coloring, optional
2 tablespoons coarse sugar
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