Candy Cane Cookies

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.

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!

Thanks to fairlife for sponsoring this post.