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Candy Cane Cookies | Chef Joe Sasto

Candy Cane Cookies

Candy Cane Cookies

20 mins prepServes 24

A favorite sugar cookie recipe with holiday cheer, featuring sprinkles and a light, delicate texture.

24 servings

What you need

sugar

¾ cup sugar

unsalted butter

½ cup unsalted butter

salt

1 pinch salt

egg

rainbow sprinkles

¾ cup rainbow sprinkles

vanilla extract

1 ½ tsp vanilla extract

baking soda

¾ tsp baking soda

almond extract

¼ tsp almond extract

cornstarch

2 tsp cornstarch

all purpose flour

1 ½ cup all purpose flour

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Instructions

1. Cream butter and sugar for 8 minutes, stopping to scrape down the sides and bottom of the bowl every few minutes.
2. Emulsify in egg and extracts.
3. Sift together corn starch, salt, flour, baking soda.
4. Slowly mix in flour, stirring just to combine. Do not overmix.
5. Stir in rainbow sprinkles. Ball / scoop into cookies and chill for a minimum of two hours.
6. Bake at 350°F (no fan) for 8 minutes - they will look under baked, but will finish carrying over out of the oven when transferred to a rack to cool. They should not have any color.

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