Candy Cane Cookies

The original Betty Crocker version

My revised version.

Candy Cane Cookies
Makes about 24 to 30 (5-inch) candy cane cookies

The candy cane cookies of my youth are so fun to make and eat, but I as an adult I was not as happy with the taste of the original Betty Crocker version. I realized that the confectioner’s sugar really masks the butter and wasn’t sweet enough. So I swapped 1 cup of confectioner’s sugar for 1 cup of granulated sugar plus 1 tablespoon cornstarch, and was quite happy with the results. The only setback is that they don’t stay as tight once cooked. Give both doughs a try (one with 1 cup granulated sugar plus 1 tablespoon cornstarch, and the other with just 1 cup of confectioner’s sugar) and decide for yourself.

2 1/2 cups all-purpose flour, plus more for dusting the work surface
1 tablespoon cornstarch
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, softened
1 cup, plus 2 tablespoons, granulated sugar (divided)
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon red food coloring (you can use other colors, too, like green, blue, you name it!) (See Note Below)
2 large candy canes or 5 candy cane rounds (optional)

1. Arrange an oven rack in the middle of the oven and heat to 375°F.

2. In a large bowl, whisk together 2.5 cups of flour, the cornstarch, and salt until combined; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment or a hand held mixer with a large bowl, beat the butter and 1 cup of sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond and vanilla extract and beat on medium speed until combined (the mixture may look curdled at first; it’s okay. It will come back together). Turn the mixer off, add the reserved flour mixture, a little at a time, and mix on low speed until the dough just clumps around the paddle.

4. Divide the dough in half, place half in a small bowl, top with plastic wrap and set in the freezer. Leave the remaining dough in the bowl of the stand mixer. Add the food coloring and turn the mixer to low speed to blend. Then use a rubber spatula to evenly incorporated the red coloring into the dough. Transfer the red dough to a small bowl, cover with plastic and freeze.

5. Lightly flour a work surface. Scoop 2-teaspoon-sized pieces (or a heaping teaspoon) from the plain dough, place them on a small baking sheet or plate, covered with plastic, and return them to the freezer. Do the same with the red dough. Remove the plain dough. Using the palms of your hands, roll one piece of dough into a 5-to-6-inch-long rope, dusting the work surface with flour as needed. Repeat with the rounds of red dough. 

6. Place the two ropes side by side on a baking sheet, and twist them together. Once twisted, cinch each end, and curve the top over for the hook of the cane. (Alternatively, shape them into a wreath round or anything you want). Repeat twisting with the remaining pieces of dough.

7. Bake until lightly browned on the edges, 12 to 14 minutes, depending on the thickness of your cookies.

8. Meanwhile, place the candy canes or mint candies in a plastic bag and seal it. Using a mallet or a rolling pin, smash it until finely ground. Place in a bowl with the remaining 2 tablespoons granulated sugar.

9. Once the cookies are done, sprinkle with sugar-candy cane mixture, set on a wire rack to cool completely. Recipe adapted from “Betty Crocker Cooky Book.”

NOTE:
Gel-Based Food Colors. If you’re looking for better food coloring that doesn’t loosen batters or icings, I recommend gel food colors. Gels don’t add much liquid to whatever you want to color so the consistency stays the same. I like Wilton’s Icing Gel Colors. You can find them at most Michaels, Walmart or baking supply stores, or online.