Kids love decorating these holiday cookies with crushed red candy and bright white frosting.
Candy cane sugar cookies are afestive treatthat perfectly captures the spirit of the holiday season.
For extra holiday flair, they can be adorned with sprinkles orcrushed peppermint candies, adding flavor and sparkle.
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 it’s possible for you to 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.
Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough.
Place cutouts 1 inch apart on an ungreased cookie sheet.
(Makes 6 to 7 dozen, 2-inch cookies or 4 dozen, 4-inch cookies.)
Transfer to a wire rack and let cool.
Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.
Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency.
Slowly add in about 2 cups of powdered sugar, beating well.
Add 2 tablespoons of milk.
Gradually beat in another 2 cups powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.
How To Store Candy Cane Sugar Cookies
Place undecorated cookies in an airtight container; cover.
Thaw frozen cookies before decorating.
Or, allow decorated cookies to stand until completely set.
Layer decorated cookies between sheets of waxed paper in an airtight container.
Store in refrigerator up to 3 days or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
