We have a fun holiday-themed baking with toddler post today making candy cane cookies! This time, we invited my friend Gaby and her sweet daughter, Eleanor along. Jenner Brown came out to film our baking morning (thanks, Jenner!) and I love how it turned out. Still cleaning flour off all my linens. Always. Thank you messy toddlers for making everything so fun. Here’s the video below, enjoy!
We partnered with fairlife milk for this post. Not only does fairlife milk have more protein, half the sugar, and is highly filtered, but it’s also deeeeelicious! I’ve been buying it ever since for it taste alone to go with holiday cookies and making homemade hot cocoa. I’m not sure I’ll be able to go back to regular milk.
Candy Cane Cookies
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup powdered sugar
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon of peppermint extract
red food coloring (about 20 drops)
1/2 cup decorating sugar (red, white, your choice but large crystals work best)
Cream the butter and sugars. Add the egg, peppermint and vanilla until fluffy. Add the salt and flour and mix until just combined. Take out half the dough, and refrigerated in a cylinder shape. The other half keep in the mixer and add the food coloring drops until well combined. Refrigerate as well in a cylinder. After an hour or so, take dough out and roll until uniform thickness, about 1/4 inch tall. Stack the two colors on top of each other and refrigerate another hour at least. Take your dough out and place on a well floured surface. Use a pizza cutter to make thin strips. After you cut the strips, you have to kind of squash them down a bit to get them to start rolling. Roll for a second (like you’re making play dough snakes) and then started twisting them into a candy cane shape. Lay on a parchment paper lined cookie sheet and bake at 325 degrees for about 13 minutes.
Serve with delicious fairlife milk! Yum!