The Best Candy Cane Cookies
These candy cane cookies are perfectly buttery and simple, yet immensely festive. Hook them on the side of a mug of cocoa or gobble them up with a big glass of milk.
Servings 50 cookies
Calories 67kcal
Ingredients
- 1 cup unsalted butter softened
- 2 egg yolks
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 2 3/4 cups all-purpose flour
- 1/8 tsp salt
- 1 tsp red food coloring
- 1 tsp green food coloring
Instructions
- Beat softened butter with egg yolks and vanilla extract until they reach a creamy texture.
- Slowly add in powdered sugar and beat until you get a smooth texture.
- Combine flour and salt. In small parts, add flour mixture to the dough. Beat on low speed just until the flour is fully mixed in.
- The dough should be smooth and not crumbly. Divide the dough into two parts. Add food coloring to each part and work the dough to evenly distribute the color.
- Wrap the dough and let it rest for at least an hour. Use a tablespoon to scoop out dollops of dough.
- Roll out each piece into a thin 4-inch piece. Twist them together while bending one end to form a candy cane.
- Bake at 350 °F for about 10 minutes. Remove from the oven and let them cool for about 10 minutes before removing them from the baking sheet.
Nutrition
Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 7mg | Potassium: 9mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Calcium: 3mg | Iron: 1mg