Candy cane cookies11/20/2023 ![]() ![]() We are using the same secret we used when we made our easy Christmas cutout cookies. These sweet buttery cookies will hold their shape because we are not using any leavening and we are keeping the dough cold. Butter tends to make cookie dough spread easier. We used real butter in this dough for REAL flavor. How to prevent the buttery cookie dough from spreading. Almond, lemon, and orange extracts are all great in this cookie but cut the amount in half. The traditional flavor for candy canes is peppermint but if you’re not a peppermint fan you can change the flavor.The residual heat will warm the crushed candy enough to slightly melt, and then it will adhere to the cookies. If the cookies cool down before the candy has a chance to stick to them, place the baking sheet back in the oven and for about 30-60 seconds. Make sure to sprinkle the crushed candy on the cookies while they’re still warm, then let them cool completely on the baking sheet.Traditional liquid food coloring will make the candy cane cookie dough too soft and much harder to shape and mold. We’ve found that gel food coloring is the best way to go for this recipe.Sprinkle the crushed candy on top, while they’re still warm.įorming the candy cane cookies. This recipe will make about 48 candy cane cookies. Bake and top: Repeat with the rest of the dough.Curve one end to form the candy cane shape. ![]() Pinch the ends slightly and place the twist on a baking sheet. Line a red rope up next to a white rope, then twist them together. Measure one teaspoon of the red dough and the white dough and roll each into a 4-inch rope. Line a baking sheet with parchment paper or spray it with a baking spray.
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