Christmas is only just around the corner now, and these Candy Cane Cookies are a Christmas treat that can be whipped up in next to no time with ingredients you already have on hand. They are a great recipe to get kids involved with, may daughter loves making shapes with cookie dough and had a good time helping roll out and twist the dough for the photo. I created this recipe by halving the sugar cookie recipe I used for my Pinwheel Cookies. Of course if you need to make a large batch of cookies feel free to use the full recipe.
- 125g butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- red food colouring
Preheat oven to 160c. Line a baking tray with baking paper.
Add the butter and sugar to the bowl of a stand mixer and beat for a few minutes until light and fluffy.
Add the egg and the vanilla extract to the mixer and beat again until well combined.
Add the flour, baking soda and salt and mix until a dough starts to form. Take out half of the dough and set it aside. Add a few drops of the red food colouring to the remaining half and mix until colour is evenly distributed through the dough.
Take teaspoons full of both the white and red cookie dough. Roll each colour into a long, thin shape. Place both rolled out colours side by side, and gently twist together, then place on your baking tray in a candy cane shape.
Bake for around 10 minutes,watching carefully in the final few minutes as the cookies can start to brown very quickly, which will cause the cookies to lose their bright colours.