Indulgent Eats: Candy Cane Cookies

Possibly the perfect holiday treat? One that tastes like a candy cane but crumbles like a cookie. These buttery, tender candy cane cookies don’t just look super festive, they’re packed with rich, pepperminty flavor

Follow along as Associate Food Producer Justin Sullivan provides lots of helpful tips while whipping up this easy recipe in the video above. You’ll get all the necessary information to ensure your candy cane cookies are picture-perfect, from advice for quickly softening your Land O Lakes® Unsalted Butter to the easiest way to divide your doughs into equally sized pieces.

And if you don’t mind sharing, take a cue from Justin and gift these beauties to your closest friends and family this holiday season. “At the end of the day, baking is about showing love for the people you care for in a little edible package,” he says. “I can’t think of a better way to do that than with these cookies.”

Yields: 24

Prep Time: 2 hours 30 mins

Process Time: 15 mins

Total Time: 2 hours 45 mins

Ingredients

• 3 c.

  (425 g.) all-purpose flour

• 1 tsp.

  baking powder

• 1/2 tsp.

  kosher salt

• 1 c.

  (2 sticks) Land O Lakes® Unsalted Butter, softened

• 1 c.

  (212 g.) granulated sugar

• 1

  large egg

• 1 tbsp.

  whole milk

• 1 tsp.

  pure peppermint extract

• 1 tsp.

  red food coloring

• 1

  large egg white

• 1/3 c.

  fine white sanding sugar

Directions

1. In a large bowl, whisk together flour, baking powder, and salt.
2. In another large bowl, using a hand mixer on medium-high, beat Land O Lakes® Unsalted Butter and sugar until creamy, about 3 minutes. Add egg, milk, and peppermint extract and beat to combine. Beating on medium-low, add dry ingredients and beat until fully incorporated.
3. Remove half the dough from the bowl, form into a disc, and wrap with plastic wrap. Add red food coloring to remaining dough and beat on medium until just combined. Form red dough into a disk, cover with plastic wrap, and refrigerate both doughs until firm, at least 2 hours and up to 3 days.
4. Line two baking sheets with parchment paper. Divide each disk into 24 equally-sized pieces; roll each piece to a 6” long rope. Take one red and one white rope and twist the two pieces together, bending the top into a hook to form a candy cane shape.
5. Place cookie on a prepared baking sheet. Repeat with remaining dough. Whisk egg white and ½ teaspoon water until smooth and combined in a medium bowl. Brush tops of cookies with egg white mixture and sprinkle with sanding sugar. Refrigerate until chilled, at least 30 minutes.
6. While cookies chill, preheat oven to 350°. Bake cookies until just set and edges are lightly golden, 12 to 14 minutes. Let cool completely before serving.

cookie