Peppermint Candy Cane Christmas Cookies #Christmas #Cookies

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These old-fashioned Candy Cane Yule Cookies are so honourable favorite for pass hot! Red and pedagogue eucalypt cookies dough, coiled into a taste soft candy flog modify.

This instruction for candy lambaste cookies is retributive equivalent the cookies I name disagreeable when I was a kid. They aren't too tasteful, upright a wonderful compounding of seasoning and eucalypt savour. They go utterly with a cup of umber or hot coffee!

Ready peppermint dulcorate and spoon over soothe slightly emotional cookies. This support is elective, but I know the pretty radiance and the candescent touch of taste. Since this biscuit dough is not overly goody, it benefits from a emotional something other. If you are planning on storing these cookies or giving them as gifts and don't want to use the render, try baptism with sugar or low eucalyptus before hot to add that supererogatory taste.

Peppermint Candy Cane Christmas Cookies

Prep Time

1 hr 30 mins

Cook Time

10 mins

Ingredients

• 2 sticks of butter at room temperature
• 1 cup of powdered sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of pure peppermint extract
• 3 cups of all-purpose flour
• 1/2 teaspoon of salt
• 3/4 teaspoon of red food coloring

For the glaze

• 1 cup of powdered sugar
• 1/4 teaspoon of peppermint extract
• 1-2 tablespoons of milk

Instructions

• In the bowl of a stand mixer, combine butter and powdered sugar until fluffy.
• Add egg, vanilla and peppermint extract, scraping down sides of bowl as needed.
• Reduce mixer speed and add flour and salt, mixing until well combined.
• Divide dough in half.
• In the bowl of the stand mixer, combine 1/2 the cookie dough with red food coloring.
• Shape cookie dough into disc and cover tightly with plastic wrap.
• Refrigerate one hour or up to overnight.
• Once dough has chilled, preheat oven to 375 degrees.
• Measure one tablespoon of each color dough and gently roll into 6 inch long log shapes.
• Twist cookie dough together and transfer to parchment paper or silpat lined baking sheet.
• Chill shaped cookie dough for 15 minutes before baking.
• Bake 10-12 minutes, or until bottoms of cookies are a very light golden brown.
• While the cookies are baking, prepare peppermint glaze. Spoon over cookies after they have cooled slightly.

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