Candy Cane Cookies
Candy Cane Cookies
It takes only a few ingredients to make this sugar cookie. Shape the dough into candy canes and roll in decorator sugar.
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40 min
Prep Time
1 hr 15 min
Total Time
60
cookies Ingredients
1 14 cups all-purpose flour
34 cup Land O Lakes® Butter, softened
12 cup cornstarch
13 cup powdered sugar
2 teaspoons vanilla
34 cup decorator sugar
How to make
-
STEP 1
Heat oven to 375°F.
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STEP 2
Combine flour, butter, cornstarch, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.
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STEP 3
Divide dough into fourths. Divide each fourth into fourths, to form 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 4 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy canes.
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STEP 4
Bake 8-10 minutes or until lightly browned on edges. Cool 1 minute on cookie sheet; remove to cooling rack. While cookies are still warm, dip into decorator sugar.
Tip #1
Tips for successful Candy Cane Cookies:
Tip #2
• This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.
Tip #3
• Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.
Tip #4
• Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.
Tip #5
• The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature 20-30 minutes before mixing cookie dough. Or, cut butter into chunks or pieces for easier mixing. 3/4 cup butter equals 1 1/2 sticks of butter.
Tip #6
• If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.
Tip #7
Variation: Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.
40 Calories
2 Fat (g)
5 Cholesterol (mg)
25 Sodium (mg)
5 Carbohydrates (g)
0 Dietary Fiber
<1 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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