Candy Cane Sugar Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 Food coloring, red
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 2/3 cup Butter
  • 1 tbsp Milk

• Other

  • 1 Recipe powdered sugar icing and/or 1 recipe creamy white frosting (optional
  • Sanding sugar and/or small hard peppermint candies

Found on bhg.com

Description

Directions

• Preheat oven to 375 degrees F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
• On a lightly floured surface, roll half the dough at a time to 1/8 inch thick. Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
• Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, tint part of the Powdered Sugar Icing and/or Creamy White Frosting bright red with food coloring; decorate cookies with white and red icing and/or frosting, sanding sugar, and candies. Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.

Nutrition