Step by Step
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a bowl of the stand mixer or large bowl, beat together sugar and butter until light and fluffy. Beat in milk and extracts until well combined.
- Add egg and beat well. Gradually add flour mixture until well blended.
- Divide dough in half. Place half of the dough in a separate bowl and color with food coloring.
- Cover both with plastic wrap and place refrigerator to chill at least 4 hours.
- Remove from refrigerator and preheat oven to 375° F (180° C). Line baking sheets with parchment paper or a silicone mat.
- For each candy cane, scoop 1 rounded tablespoon of each color of dough and roll each into a 6-inch rope.
- Place white rope next to red rope, pressing together slightly and lightly twist by holding each end and turning. Place on a prepared cookie sheet and curve the top to form cane.
- Bake 8-10 minutes or until cookies are set and light brown.
- Remove from oven and cool on a wire rack.
Equipment
Cookie Sheet, 20 x 15.5 in
Nutrition
Serving: 1 cookieCalories: 140 kcalCarbohydrates: 18 gProtein: 2 gFat: 7 gSaturated Fat: 4 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 2 gTrans Fat: 0.2 gCholesterol: 23 mgSodium: 39 mgPotassium: 26 mgFiber: 0.4 gSugar: 7 gVitamin A: 205 IUCalcium: 18 mgIron: 1 mg
