Candy Cane Cookies

These festive Candy Cane Cookies are an instant holiday classic, featuring a fun red-and-white dough that is twisted to resemble candy canes. Infused with McCormick® Peppermint Extract, each cookie has a refreshing minty flavor that complements the buttery dough. Finished with a sprinkle of coarse sanding sugar, these cookies are perfect for celebrating the season!

Preparation

1. Make the white sugar cookie dough: In a large bowl, whip together the butter, granulated sugar, and powdered sugar using an electric hand mixer until light and fluffy. Add the egg, McCormick® Peppermint Extract, and McCormick® Pure Vanilla Extract, and whip on medium-low speed until evenly combined. Add the flour, cornstarch, and kosher salt. Mix on low speed until the dough comes together. Place the dough on parchment paper, and form into a brick shape. Set aside.
2. Make the red sugar cookie dough: In a separate large bowl, whip together the butter, granulated sugar, and powdered sugar using an electric hand mixer until light and fluffy. Add the egg, McCormick Peppermint Extract®, McCormick® Pure Vanilla Extract, and red food coloring, and whip on medium low speed until evenly combined. Add the flour, cornstarch, and kosher salt. Mix on low speed until the dough comes together. Place the dough on parchment paper, and form into a brick shape. Refrigerate both doughs for about 30 minutes, or until firm.
3. Remove both doughs from the refrigerator, and cut each into 16 relatively equal pieces. Roll each piece into a 4-inch log. Combine one red and white log, and twist the ropes together. Pinch the dough, and begin to roll the twisted rope together until the colors combine, giving a slight marble effect. Roll the dough into a 7-8-inch log, and shape it into a candy cane. Continue this step until you have 16 candy cane cookies. Place a maximum of 6 cookies at a time onto a parchment-lined baking sheet. Chill for 15 minutes in the refrigerator while you preheat the oven.
4. Preheat the oven to 350°F. Remove the chilled candy cane cookies from the fridge. Brush them with egg white wash, and sprinkle with coarse sanding sugar. Bake for 15 minutes, then rotate the baking sheets, and bake for another 2 minutes. Remove from the oven, and allow to cool completely.
5. Enjoy!

6. Ingredients

   for 16 cookies

   White sugar cookie dough

   • 1 cup unsalted butter, room temperature
   • ½ cup granulated sugar
   • ¼ cup powdered sugar
   • 1 large egg, room temperature
   • 1 teaspoon McCormick® Peppermint Extract
   • ½ teaspoon McCormick® Pure Vanilla Extract
   • 2.5 cups all-purpose flour
   • 1 tablespoon cornstarch
   • ¼ teaspoon kosher salt

   Red Sugar Cookie Dough

   • 1 cup unsalted butter, room temperature
   • ½ cup granulated sugar
   • ¼ cup powdered sugar
   • 1 large egg, room temperature
   • 1 teaspoon McCormick® Peppermint Extract
   • ½ teaspoon McCormick® Pure Vanilla Extract
   • 12 drops red food colorings
   • 2.5 cups all-purpose flour
   • 1 tablespoon cornstarch
   • ¼ teaspoon kosher salt
   • Egg white wash
   • Coarse white sanding sugar