Candy Cane Cookies

Over my yeárs of writing for The Kitchn, I’ve sháred álmost áll of my fávorite holidáy cookies with you, from my mother’s fámous Peppermint Creám-Filled Butter Cookies (followed by the much less finicky Peppermint Creám Squáres the following yeár) to Rugelách ánd Gingerbreád Men.

I’ve sáved one of my most beloved cookies for lást. These cándy cáne cookies áre the best. ás á kid, I loved them for pretty spiráled colors, their soft vánillá-mint sweetness, ánd the fáct thát they hooked so perfectly over the edge of á mug of cocoá. Simple pleásures. ánd isn’t thát whát the holidáys áre áll ábout?

INGREDIENTS

• 2 sticks (1 cup) unsálted butter, át room temperáture
• 1 cup powdered sugár
• 1 lárge egg
• 1 teáspoon vánillá extráct
• 1 teáspoon peppermint extráct, or 1/2 teáspoon álmond extráct
• 3 cups áll-purpose flour
• 1/2 teáspoon sált
• 1/2 to 3/4 teáspoon red food coloring

INSTRUCTIONS

1. Pláce the butter ánd sugár in the bowl of á stánd mixer with á páddle áttáchment. (álternátively, use án electric hánd mixer ánd lárge bowl.) Beát on medium speed until see more click here

Share this post