Candy Cane Cookies

For a festive atmosphere and the joy of children, we can prepare these heartwarming cookies that look almost like candy canes.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 325 g Wheat flour, white, multi-purpose

  • 0.25 teaspoons Salt, table

  • 227 g Butter, unsalted

  • 120 g Powdered sugar

  • 2 piece Egg, egg yolk, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 0.5 teaspoons Vanilla, extract, imitation

  • 0.5 teaspoons Vanilla, extract, imitation

Steps

  1. In a large bowl, sift the flour and mix it with salt. In another bowl, using a hand mixer, beat the butter and sugar until fluffy. Then mix in the egg yolk, vanilla, and almond extract. Mix until the mixture becomes smooth and creamy. Reduce the mixer speed and gradually add the flour to the mixture. Add it in thirds and mix well each time. Once all the flour is used, continue to mix the dough for another minute or two.

  2. Divide the dough into two parts. Add red food coloring to one part and mix well until the dough is evenly colored red. Place both types of dough in the refrigerator for 60 minutes.

  3. Line a baking sheet with parchment paper. Preheat the oven to 190°C. Take both types of dough out of the refrigerator. First, take a walnut-sized piece of red dough and a walnut-sized piece of white dough. Roll each piece separately into a 10 cm long rope, then twist them together into a spiral. Curve one end of the spiral to form the shape of a candy cane. Repeat the process until all the dough is used. Place the prepared cookies on the baking sheet, 5 cm apart.

  4. Place the baking sheet in the preheated oven and bake the cookies for 10 minutes, until the edges are lightly browned. Then remove the baking sheet from the oven and let the cookies cool completely. Serve the cooled cookies.

Nutrition Information (Per 100g)

  • Calories: 476.88 kcal
  • Fat: 26.84 g
    • Saturated Fat: 16.58 g
  • Carbohydrates: 51.44 g
    • Sugars: 16.3 g
  • Protein: 5.2 g
  • Fiber: 0.84 g

Advice

The cookies can be stored in an airtight container for about a week. Take the butter out of the refrigerator at least one hour before use to soften it.