Candy Cane Butter Cookies Recipes

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CANDY CANE COOKIES I



Candy Cane Cookies I image

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

Provided by Dolores White

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 9

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  • Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  • Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g

BUTTERY PEPPERMINT COOKIES



Buttery Peppermint Cookies image

Buttery crisp cookies with the snappy taste of peppermint thanks to crushed candy canes!

Provided by Karlynn Johnston

Categories     Dessert

Time 14m

Number Of Ingredients 9

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
1 1/4 cups white granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla
1 egg
3/4 cup crushed candy cane

Steps:

  • Kick the tires and light the fires to 375 degrees.
  • Cream together your butter and sugar until it's light and fluffy.
  • Add in the egg and vanilla, mixing thoroughly.
  • Beat in the flour, baking soda and salt.
  • When that is done, mix in the crushed candy cane.
  • Prepare parchment paper lined cookie sheets.
  • Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
  • Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
  • Bake at 375 for 9-11 minutes, until golden brown.
  • Cool on the sheets completely.

Nutrition Facts : ServingSize 36 g, Calories 129 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 147 mg, Sugar 11 g

CLASSIC CANDY CANE BUTTER COOKIES



Classic Candy Cane Butter Cookies image

To make cookies that look like candy canes, we color half the dough in classic red and twist away. They're fun to hang on the side of a coffee mug, or you can devour them on their own. -Shannon Roum, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
1/4 teaspoon salt
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
Red paste food coloring

Steps:

  • In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and vanilla; gradually beat in flour. Divide dough in half; mix food coloring into 1 half. Roll each dough portion into a 6-in. square. Wrap each in plastic; refrigerate at least 1 hour or overnight., Preheat oven to 350°. Cut each dough into 36 squares. Working with a quarter of the dough at a time, keep remaining dough refrigerated. Roll 1 piece of plain dough into a 6-in. rope; roll 1 piece of red dough into a 6-in. rope. Place ropes side by side. Lift left rope over the right; repeat to form a twist. Repeat with remaining dough. Curving top of each twist to form hook of cane, place 1 in. apart on parchment-lined baking sheets., Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 90 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 57mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY CANE COOKIES



Candy Cane Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 30 cookies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup superfine sugar, plus more for rolling
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (optional)
2 cups all-purpose flour
Red sanding sugar

Steps:

  • Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
  • Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.

CANDY CANE COOKIES



Candy Cane Cookies image

These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 54

Number Of Ingredients 12

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

Steps:

  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  • Heat oven to 375°F.
  • Stir together peppermint candy and 2 tablespoon sugar; set aside.
  • For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  • Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg

CANDY CANE COOKIES



Candy Cane Cookies image

Classic sugar cookies get a holiday upgrade with a festive recipe for Candy Cane Cookies that are soft and buttery.

Provided by Kelly Senyei

Time 2h

Number Of Ingredients 8

3 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Red food coloring

Steps:

  • In a medium bowl, sift together the flour, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
  • Turn the mixer off. Add the flour and then beat just until combined.
  • Remove the dough and divide it in half. Shape one piece of the dough into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the candy cane cookies.)
  • Return the remaining dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the dough, shape it into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies).
  • Refrigerate both pieces of the dough for 30 minutes.
  • Line two baking sheets with parchment paper. Lightly flour your work surface.
  • Divide each piece of dough into 18 pieces. Roll each piece into a ball, then roll each ball into an 8-inch rope. Twist one white and one red rope together. Transfer the cookie onto the baking sheet then bend the top slightly to form the candy cane shape. If desired, trim the edges of the candy canes. Repeat with the remaining balls of dough, re-flouring your work surface as needed. (See Kelly's Note.)
  • Place the baking sheets in the freezer for 20 minutes or in the fridge for 30 minutes.
  • Preheat the oven to 350ºF.
  • Bake the cookies for 10 to 12 minutes until pale golden, and then transfer them to a wrack to cool completely.

Nutrition Facts : Calories 232 kcal, Carbohydrate 31 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 45 mg, Sodium 74 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving

CANDY CANE COOKIES



Candy Cane Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 2h8m

Yield 10 cookies

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons fresh-squeezed lemon juice
3 drops red food coloring
3 drops green food coloring

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
  • Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
  • Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.
  • Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
  • Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!

CHOCOLATE AND CANDY CANE COOKIES



Chocolate and Candy Cane Cookies image

Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!

Provided by r e n e t a

Categories     Christmas Cookies

Time 1h10m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup margarine
2 large eggs
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 cup semisweet chocolate chips
4 (1 ounce) squares white baking chocolate, melted
1 small candy cane, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
  • Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
  • Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
  • Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g

CANDY CANE COOKIES



Candy Cane Cookies image

I don't know where this one came from but my high school cooking class. This was one of the cookies we made for the Christmas Dinner they had on the last day of school.

Provided by tasb395

Categories     Dessert

Time 22m

Yield 48 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 dash peppermint extract, I actually use 1 tsp
3 1/2 cups flour
1 teaspoon baking powder
1 pinch salt
1/2 cup milk
red food coloring

Steps:

  • Cream together butter and sugar until smooth.
  • Beat in egg, vanilla and peppermint extract.
  • Stir together flour, baking powder and salt.
  • Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
  • Divide in 1/2; blend food coloring into 1/2.
  • Cover and chill for 4 hours or firm.
  • Cut each into 48 pieces.
  • With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
  • Put on cookie sheet, form a cane.
  • Bake at 375 F for 12-15 minutes.
  • Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.

EASY CANDY CANE COOKIES



Easy Candy Cane Cookies image

Enjoy a time-saving twist on a classic holiday cookie. Cookie mix and just three ingredients are all that's needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 to 3 drops Betty Crocker™ red or green gel food color

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir food color into 1 half; mix well.
  • For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.
  • Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g

CANDY CANE SUGAR COOKIES RECIPE BY TASTY



Candy Cane Sugar Cookies Recipe by Tasty image

These pretty marbled cookies feature a red peppermint-flavored dough swirled with classic sugar dough for a cookie reminiscent of candy canes and peppermint candies. A roll in granulated sugar before baking gives the cookies a sparkly finish, perfect for a festive celebration.

Provided by Danielle DeLott

Categories     Desserts

Yield 18 cookies

Number Of Ingredients 11

2 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar, divided
⅓ cup light brown sugar, packed light
1 large egg, room temperature
1 tablespoon vanilla extract
½ teaspoon peppermint extract
¾ teaspoon red food coloring

Steps:

  • Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
  • Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
  • Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
  • Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
  • Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

CANDY CANE COOKIES



Candy cane cookies image

Keep the kids busy during the Christmas holidays by making these festive candy cane cookies using a mixture of red and green food colourings

Provided by Liberty Mendez

Categories     Snack

Time 44m

Yield Makes 12 large cookies

Number Of Ingredients 6

170g unsalted butter
115g caster sugar
300g plain flour
1 tbsp milk
1 tsp vanilla bean paste
green and red gel food colourings

Steps:

  • Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with non-stick baking parchment. Beat the butter and sugar together in a large bowl using a wooden spoon or in a stand mixer until soft, pale and fluffy, scraping down the sides of the bowl as you go.
  • Tip in the flour, milk, vanilla bean paste and a pinch of salt, and mix everything together using a wooden spoon until you have a dough. Divide the dough into two pieces, and set one half aside. Divide that piece in half again. Colour one half with red food colouring gel and the other with green. They must be a dark, intense shade because they will lighten slightly as they bake.
  • Roll golf-ball-sized pieces of the plain dough into 15 x 1cm sausages between your palms, then repeat with the red and green doughs. On a work surface, lay a plain dough sausage parallel to a red or green one. Join the bottoms together, then lightly twist along the length. Do this gently - don't be tempted to press them together or the colours may meld. One by one, carefully lift each twist of dough, place on one of the prepared trays and curl at the top to form a hooked candy cane. Repeat until all the dough is used (you should have about 12 canes), spacing them apart by about 5cm.
  • Bake for 12-14 mins until set and slightly golden. Leave to cool slightly on the trays before transferring to wire racks to cool completely. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 238 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

CANDY CANE COOKIES (OR CUTOUTS!)



Candy Cane Cookies (Or Cutouts!) image

My best friend in college gave me this recipe from her mom's collection. They're wonderful as written, however, add a little extra flour to the dough, skip tinting half red, and you have the most delicious sugar cookie dough for cookie cutouts I've ever had! I've used this dough for Xmas Cutouts for over a decade now. I use the icing from Recipe #261889.

Provided by Lizzymommy

Categories     Dessert

Time 24m

Yield 24-36 cookies, depending on size

Number Of Ingredients 8

1 cup butter
1 cup powdered sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring

Steps:

  • Beat together butter, powdered sugar, egg, almond extract and vanilla.
  • Mix together flour and salt, and add to the wet ingredients, stirring until well-combined.
  • Divide dough in half. Add red food coloring to half the dough. Roll even logs 1/2" wide of red dough, then white dough. Twist together and bend top to form cane shape.
  • Bake on ungreased sheet for 9 minute at 375 deg. Can be sprinkled with a crushed candy cane and sugar mixture while still warm.

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From epicurious.com


RETRO BETTY CROCKER CANDY CANE COOKIES - THE KITCHEN MAGPIE
2021-01-22 Stir sugar, butter,milk,vanilla,peppermint extract and egg in large bowl. Mix flour, baking powder and salt, mix into butter mixture. Divide dough into half. mix food coloring into one half. Refrigerate for over 4 hours. Heat oven to 375 degrees. For each candy cane, shape one rounded teaspoon of dough from each half.
From thekitchenmagpie.com


CHOCOLATE CANDY CANE CLOUD COOKIES | GET CRACKING
1 1/4 cups ( 315 mL ) sifted icing sugar. ½ tsp ( 2.5 mL ) peppermint extract. 1 tbsp ( 15 mL ) plus 2 tsp milk or coffee cream. Pinch of salt. A few drops of green or red food coloring (optional) 3 candy canes, crushed (or approx. 1/3 cup pre-crushed candy cane pieces) Add to Recipe Box. Print this recipe.
From eggs.ca


CANDY CANE COOKIES RECIPE | LAND O’LAKES
STEP 1. Heat oven to 375°F. STEP 2. Combine flour, butter, cornstarch, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.
From landolakes.com


EASY CANDY CANE COOKIES RECIPE - LIFEMADEDELICIOUS.CA
2018-05-03 Bake in preheated oven for 8-12 minutes, or just until the bottom of the cookies begin to turn golden brown. Remove and cool completely before transferring to a serving platter. Sprinkle plate with crushed candy canes for garnish, if desired.
From lifemadedelicious.ca


CANDY CANE COOKIES - AHEAD OF THYME
Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the lined cookie sheet, curving one end to shape into a candy cane. Bake the cookies for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies.
From aheadofthyme.com


CANDY CANE COOKIES (FUN HOLIDAY BAKING!) - KYLEE COOKS
2020-12-17 Get prepped. Preheat the oven to 375 degrees F, and line a cookie sheet with parchment paper, set aside. Make the dough. In a large bowl using a hand mixer or stand mixer with paddle attachment combine butter and powder sugar …
From kyleecooks.com


HOMEMADE CANDY CANE BEST RECIPES
What is the best way to make a homemade candy cane? In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).
From findrecipes.info


CANDY CANE COOKIES (CRUMBL COPYCAT) - KITCHEN FUN WITH MY 3 SONS
2021-12-15 Instructions. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using a large bowl, beat together the butter, sugar, eggs, peppermint extract, and almond until combined and smooth. Using a medium bowl, whisk the four and baking powder together until combined.
From kitchenfunwithmy3sons.com


CANDY CANE COOKIES • LOVE FROM THE OVEN
2021-12-13 Directions. Reminder, the full printable recipe is found at the bottom of the page. To make the dough, butter, sugar and vanilla are mixed together. Then in a separate bowl, flour, baking soda and salt are combined. The two mixtures are combined, until a crumbly dough is formed. Milk is then added and the ingredients are combined until a smooth ...
From lovefromtheoven.com


CANDY CANE COOKIES RECIPE: A PERFECT HOLIDAY COOKIE - SIFT
2020-11-23 Ingredients for your candy cane cookies recipe. Whisk together the dry ingredients. Beat your butter and sugar together. Add your dry ingredients and milk 1/3 at a time. Rotate them into the batch. Make two rectangular logs with the dough. Wrap in plastic wrap and or an eco-friendly alternative.
From siftrva.com


CANDY CANE SHORTBREAD COOKIES — MARLEY'S MENU
2021-12-03 Directions. Crush 4-6 candy canes to yield 4 tablespoons of crushed candy cane bits and set aside. In a large mixing bowl, use a hand mixer on medium speed to combine softened butter and powdered sugar. Add the flour and salt and combine with your hand mixer on medium speed.
From marleysmenu.com


CANDY CANE COOKIES RECIPE - RECIPES.NET
2022-05-26 Cream together the butter and sugar then add the egg yolks and vanilla. Mix well. Sift flour and salt together and beat into the butter mixture until well mixed. When ready, divide the dough in half then add the red food coloring into one of the half. Using about a tablespoon of dough, roll a 4-inch strip of each color.
From recipes.net


CANDY CANE COOKIES RECIPE | MYRECIPES
Cream butter and sugars together; add egg yolks. Stir in extracts and set aside. Combine salt and flour; stir into sugar mixture. Divide dough in 2 equal portions and tint one portion red.
From myrecipes.com


4-INGREDIENT CANDY CANE COOKIES RECIPE - PILLSBURY.COM
4. Cut with floured 2 1/2- to 3-inch cane-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets. Reroll dough, and cut additional cookies. Sprinkle with sparkling sugar. 5. Bake 8 to 9 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
From pillsbury.com


CHOCOLATE CANDY CANE GOOEY BUTTER COOKIES - WHOLEFULLY.COM
Preheat oven to 350°. In a medium mixing bowl, sift together the flour, cocoa, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter, scraping the sides as necessary. Add …
From wholefully.com


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