Candy Cane Cookies
Makes about 48
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon peppermint extract
  • 3½ cups (490 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking powder
  • ¼ teaspoon (1.5 grams) kosher salt
  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (210 grams) granulated sugar
  • 1 large egg
  • ½ teaspoon liquid red food coloring
  1. In a small bowl, whisk together the milk, vanilla, almond extract, and peppermint extract; set aside. In another bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup of sugar until fluffy, 2 to 3 minutes. Add the egg, and beat another minute until fluffy. With the mixer on low speed, add half of the flour mixture, then half of the milk mixture, followed by the remaining half of flour mixture. Mix until just combined.
  2. Divide dough in half. Stir red food coloring into half of the dough. Cover and refrigerate for at least 4 hours.
  3. Preheat oven to 375°. Scoop one rounded teaspoon of dough from each half, and on a floured surface, roll into a 4-inch rope. Place the red and white ropes side by side; press together lightly and twist. Place on an ungreased cookie sheet; curve top of cookie down to form the handle of cane. Bake until set and very light brown, 9 to 12 minutes. Place cookie sheet on a wire rack to cool, and while the cookies are still hot, sprinkle each one with sugar. Cool completely before serving.
Recipe by Bake from Scratch at