Candy Cane Cookies - Joyofbaking.com *Video Recipe* (2024)

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Candy Cane Cookies - Joyofbaking.com *Video Recipe* (1) Candy Cane Cookies - Joyofbaking.com *Video Recipe* (2)
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Candy Cane Cookies are perfect for your Christmas baking. These cute cookies are tender crisp with a buttery sweet flavor. There is no denying that kids love these cookies, but adults seem to enjoy them every bit as much, especially with a hot cup of tea or coffee.

This cookie batter does not contain baking powder or baking soda, as we do not want the cookies to rise during baking, as this would distort their candy cane shape. I have flavored the cookies with both vanilla and almond extracts. However, if you want a peppermint flavored cookie, simply replace the almond extract with an equal amount of peppermint extract. The other thing about the batter is that two egg yolks are used instead of one whole egg, and this is done to give the cookies a richer flavor. Once the batter is made it is divided in half and then one half is colored red. You can use either red liquid food coloring or red gel paste food color.

To form the cookies you take a walnut size piece of each color of batter and separately roll them into a rope shape. Twist the two ropes together and place on your baking sheet. Shape the cookies into a cane shape by curving one end into a hook shape. I like to gently smooth the edges of the two ropes to soften the lines between the two colors.

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Candy Cane Cookies:Ina bowl, whiskthe flour with the salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with ahand mixer), beat the butter and sugar until creamy.Add the eggyolks, vanilla and almond extracts and beat untilcombined.Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and beat until you have a smoothbatter.

Remove half of thebatter (350 grams) from the mixing bowl. To the remaining half add the red food coloring andbeat on low speed until well blended. If you find the batter too soft, cover andrefrigerate for about 30-60 minutes.

Take a walnutsized piece (scant 1 tablespoon) (15 grams) of red batter and a walnut sized piece of white batter. Separatelyroll each color into a 5 inch (12.5 cm) longrope. Place the two ropes side by side, gently press together, and twist the tworopes to form a spiral. Place the cookies on a parchmentlined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Shape each cookie into a cane shape by bending one end intoa hook shape. (If you find the cookies a little soft, place the baking sheet(with unbaked cookies) in the refrigerator for about 15 minutes before baking.)

Preheat oven to375 degrees F (190 degrees C) and place rack in center of oven.

Bake cookies for about 8 - 12 minutesor until set and the edges of the cookies are just starting to brown.Removefrom oven and let cookies cool completely on baking sheet. Cover and store in anairtight container for about one week. These cookies can be frozen.

Makes about 30cookies.

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Candy Cane Cookies - Joyofbaking.com *Video Recipe* (9)

Candy Cane Cookies:

2 1/2 cups (325 grams) all purpose flour

1/4 teaspoon (1 gram) kosher salt

1 cup (225 grams) unsalted butter, at room temperature

1 cup (120 grams) confectioners sugar (powdered or icing)

2 large egg yolks (32 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 teaspoon (2 grams) pure almond extract (or 1/2 teaspoon pure peppermint extract)

1/2 teaspoon red liquid food coloring (or 1/4 teaspoon red gel paste food coloring)

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Candy Cane Cookies - Joyofbaking.com *Video Recipe* (2024)
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