Do you want to prepare a nice Christmas sweet, but that is not very complicated? Do you want to spend some fun time with children? Are candy cane cookies for christmas they are the solution. I will tell you how they are prepared.
Christmas cane cookies, a very colorful sweet
Already immersed in the Christmas days, I propose a recipe of the most fun. It is about some Christmas Candy Cane Cookies, you know, the ones that are usually white with red stripes. They are very cute and are perfect for gifts.
They are easy to make, although you have to be careful so that they come out this beautiful. Follow the advice I give you below. However, they can be prepared with children, since in reality it is nothing more than a cookie dough which we shape with our hands.
I have made them in two colors. The brown dough has cocoa and the red one has coloring. So you see the two options. If you want to keep things simple, you can do them with just one color.
I can’t tell you much more about these candy cane cookiesSo here we go with the recipe.
Ingredients for making Christmas cane cookies. Quantities for 35 units
- 250g butter
- 200g icing sugar
- 1 whole egg
- 1 egg yolk
- 525g of flour
- 1 Teaspoon vanilla extract
- 1 tablespoon cocoa powder (7 g or so)
- Red colorant
NOTES:
- The type of flour that the recipe calls for is all purpose wheat flouralso called 0000.
- The recipe does not have yeast (baking powders).
- Use pure cocoa powder and without sugar. The chocolate powders that we use at breakfast are not worth it.
- You will need to Red food coloring paste or gel. Avoid liquid colorings, as they tend to be less concentrated and can alter the consistency of the dough.
- All ingredients must be at room temperature. Otherwise, the dough will be cut.
How to make candy cane cookies for Christmas
Prepare the cookie dough
- In the blender jar, place the butter and icing sugar. Beat for about 5 minutes, until the butter acquires a whitish tone and a somewhat spongy texture. At first, beat on low speed so that the icing sugar does not fly out.
- Add the egg and vanilla essence. Beat again until they are integrated. Stop the mixer from time to time and collect the dough that is sticking to the walls. This way the mixture will be more homogeneous.
- next, add the previously sifted flour. Mix on low speed just until all traces of flour disappear. Don’t overwork the dough.
- Once you have the dough ready, weigh it and divide it in two equal portions. Take one of these portions and cut it back into two pieces.
- Now let’s “color” the two small portions of dough. Add the cocoa to one and mix until you get a homogeneous brown color. To the other, add red food coloring and mix as well.
- Flatten the three portions of dough a little and wrap them in plastic wrap. Put them in the fridge for a couple of hours at least. The idea is that the butter cools down again and, thus, the dough acquires body.
- Mix the butter with the sugar, add the egg and vanilla
- Add the flour and mix
- Separate the dough into three parts. Add the red coloring to one and the cocoa to another
- Wrap the three masses and refrigerate
Shape the sticks and bake them
- Once the dough is cold, divide it into small balls about 15 grams each. Try to get the same number of balls of white dough and colored dough.
- Now, from a white and a colored ball, form two churritos with the same length and thickness. Do it carefully so that they are even.
- Gather the churritos and braid them together. Next, roll them around the table until you get just one. While doing this gesture, twist the ends a little to enhance the spiral effect.
- Fold in one end of the churrito to give it the shape of a stick.
- Place the sticks on the oven plate, covered with parchment paper or a silpat. Leave separation between them, because with the heat they tend to spread a little.
- Bake your candy cane cookies at 180 ºC for about 12-15 minutes or until you see that the edges of the white part begin to brown.
- Once they are ready, remove the tray from the oven. Wait a few minutes and, when they no longer burn, transfer them to a wire rack to cool completely.
Form the candy canes- Place the cookies on the baking sheet
- Bake the cookies until they take on a little color
Tips for Making Candy Cane Cookies for Christmas
- It is important refrigerate the dough well before making the sticks. If it’s too soft, it will stick to your hands.
- However, if the dough is still refrigerated for you to handle it, add a little more flour. Not all flours are the same, nor are all eggs the same size, so it may be a little softer than ideal.
- If it’s hot in your kitchen, keep part of the balls in the fridge while you make the canes with the rest.
- Make sure that all the canes have the same size and thickness. This is not only important from an aesthetic point of view, but also for even baking.
- Speaking of baking. I can’t tell you the exact minutes you should bake the cookies, as it will depend on their thickness. What I can tell you is that make sure they don’t do too much, because they will be hard. As soon as you see that the edges are golden, they are ready.
- Make These Candy Cane Cookies it is a matter of practice. The first one may not be the prettiest, but as you do them, you will improve.
What are Christmas candy canes called?
We call them that, candy canes, but their real name is candy cane. They are very popular in Anglo-Saxon culture during the Christmas season. Although its color may seem to taste like strawberry, its traditional flavor is menthol.
