Divine Christmas Candy Cane Cookies – a delicious recipe with flour, egg yolk, powdered sugar, vanilla, peppermint, food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter, add sugar and beat again. Add in egg yolk and vanilla and peppermint extract and stir to combine.
2
Add in flour in 2 additions (meaning fist add half flour, stir well, then add the other half). Mix until you get a firm and smooth dough. Divide the dough into 2 balls. To one ball add a few drops of food coloring.
3
Wrap dough balls in plastic paper and refrigerate for about 30 min.
4
After 30 min, take a walnut sized piece of red (/pink) and a walnut sized piece of white dough and roll each color on a lightly floured surface into a 10-12 cm long rope. Place the 2 ropes side by side and gently twist them together pressing a bit to form a spiral. Shape by bending one end into a hook.
5
Line cookies on a baking paper about 2 cm apart from each other
6
Bake at 180 C for about 10 min or until the edges of the cookies start browning.
7
Let cookies cool down completely on a wire rack
438
kcal
Calories
26
g
Fat
44
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups all purpose flour 160 g, 1/2 cup unsalted butter 115 g, 1 large egg yolk, 1/2 cup powdered sugar 60 g, and more.
Yes, Divine Christmas Candy Cane Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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