Decorated Candy Cane Cookies

In a mixing bowl beat together the butter shortening and sugar with an electric mixer until light and fluffy.

Decorated candy cane cookies. Traditional colors of red white and green are the only colors needed to create a whole set of peppermint inspired cookies. I like to plan that the white areas will be slightly larger than the red areas. These decorated candy cane cookies can be stored at room temperature in an air tight container for 2 to 3 weeks.

For an even stronger peppermint flavor substitute peppermint extract for half of the vanilla extract in the recipe. Using a bottle filled with green icing draw lines on the cookie following the shape of the candy cane. Bake the cookies at 350 for 810 minutes on a parchment-lined pan being mindful not to overcook the dough.

Bake for 9 minutes or until lightly browned. Using white outline consistency icing outline the candy cane shape then add stripes as desired. Sprinkle crushed candy canes over the hot freshly baked cookies then allow the cookies to cool completely before moving them to a wire rack.

Pressed for time but still want to hand decorate your cookies. Whether you are baking cookies for Santa to leave by the fireplace on Christmas Eve with a nice glass of hooch of course or are looking for something really easy to bake with the kids during the holidays these super-simple candy cane cookies will tick all the boxes. These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for yearssince 1963 to be exactand this version is based on the classic recipe from Bettys Cooky Book so you know its the real deal.

Otherwise it will not stick. Next mix in the flour and salt on a low speed until just combined. Using a bottle filled with white icing outline the cookie leaving a slight border from the edge.

There are only 3 steps. Fill in every other space with white mediumflood consistency icing. These iconic candies were the inspiration for these sweet Christmas cookies.