These cookies are a whimsical blend of rich buttery dough that evoke memories of childhood holiday celebrations.  With their cheerful red and white swirls, they are not only delicious but also a feast for the eyes, making them the highlight of any holiday dessert table.

Creating these festive cookies is as joyful as the season itself.  Here’s a simple recipe to bring Candy Cane Christmas Cookies to life in your kitchen!

Ingredients:

• 3 cups (370grams) all-purpose flour
• ½ teaspoon kosher salt
• 1 cup (226 grams) unsalted butter, room temperature
• 1 cup (200 grams) granulated sugar, plus more for coating
• ½ cup (60 grams) confectioners’ sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract*
• 4 tablespoons whole milk, room temperature
• ¾ teaspoon red velvet emulsion (or red gel food coloring)

  Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt.  Set aside.
3. In a mixing bowl, beat the butter, granulated sugar, and powdered sugar until light and fluffy (about 3 minutes).  Add in the vanilla extract and peppermint extract.  *I have used almond extract in place of the pepperment, and it’s really good! 
4. Gradually add the dry ingredients to the wet mixture, combining until a dough forms.
5. Divide the dough in half.  Leave one half plain and color the other half with red food coloring until you achieve your desired hue.
6. Roll a tablespoon of plain dough and a tablespoon of red dough into two separate ropes, then gently twist them together.  Coat them in some granulated sugar, and form them into a candy cane shape.
7. Place the shaped cookies on the prepared baking sheet.  Bake for about 12-14 minutes or until lightly golden.
8. Allow the cookies to cool on a wire rack before indulging in your festive creations.  Enjoy!!

Storing:

Store in a tightly sealed tin or container lined with parchment paper to keep their delicate texture.  They can last up to two weeks at room temperature.

These cookies freeze beautifully, maintaining their texture.  Stack them between layers of parchment paper and place them in a freezer-safe bag.  They can be frozen for about three months.

I hope you make these iconic cookies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!