Twist Candy Cane Cookies
Twist candy cane cookies are a must-make for Christmas! White peppermint and red shortbread cookie dough is twisted to look like candy canes.
These biscuits are made with shortbread dough flavored with peppermint extract. Each bite has!
Take two tablespoons of dough and roll it into a six-inch long strand. Twist two strands together and bend the shirt to a hook!
CANDY CANE TWIST COOKIES
Red and white peppermint shortbread cookie dough is twisted to seem like candy canes.
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Ingredients
1 large egg
1 tsp vanilla extract
1 tsp peppermint extract or 1/2 tsp vanilla extract
3 cups (375 g) all-purpose flour
1/2 tsp salt
1/2 into 3/4 teaspoon red food coloring
Instructions
From the bowl of a stand mixer (or using a hand mixer), beat butter and confectioners' sugar on medium speed until the batter appears tender, about 90 seconds. Mix until blended. With the mixer on low speed, gradually add the salt and flour. Mix just until combined (avoid overmixing).
Remove half the dough and set aside. Add 1/2 tsp of red food coloring to the dough and mix on low speed. Add food coloring until the dough is really a lively red.
Form each doughs to 1-inch thick discs, wrap each individually and refrigerate for at least 1 hour or up to 3 times.
Preheat the oven to 375° F. Line two baking sheets with parchment paper and set aside.
Remove of dough. Pinch roughly 2 tbsp off and roll each into a thick rope. Pinch twist them together. Transfer the ropes into the baking sheet and then lightly"hook" the top to create a candy cane shape.
If the dough starts to break as you roll it or become hard to work with, put it back in the fridge. When all of the cookies are formed, chill both sheets of cookies for 15 minutes before baking -- this enables the cookies hold their shape during baking.
Bake for 10 to 12 minutes, until the edges and tips of the biscuits are just golden. Cool for 10 minutes on the baking sheet and then transfer to a cooling rack to cool completely.
Recipe Notes
Store cookies in an airtight container for up to a week.