Brush any excess flour off the sheets of dough.Gather up the scraps, squeeze them tightly together and add them to the leftover dough in the refrigerator. Use a ruler to cut out an 8×8 inch square of white dough and red dough.On a lightly floured surface, roll out the white dough to about 1/8 inch thick, then roll out the red dough to 1/8 inch thick.Wrap and refrigerate the remainder of the dough. Use a bench scraper to cut off about 8 1/2 ounces of white dough and 8 1/2 ounces of red dough to use for the pinwheel cookies.Prepare two or three baking sheets by lining them with sheets of parchment paper.Shape the dough into flat disks, wrap each in plastic wrap, and refrigerate for 20 minutes.Add the vanilla (plus the almond or peppermint extract, if using) and the milk, then process until the dough starts to stick together. Add the red food coloring, then with the processor running, drop in the pieces of butter, one at at time, pulsing a few times until the butter is evenly distributed, and the dough is moistened and crumbly. In your food processor, pulse the flour, powdered sugar and salt until combined.The dough should be soft, smooth and supple. Dump the dough out onto a clean counter and use your hands to finish bringing the dough together, kneading in any stray bits of flour.With the processor running, drop in the pieces of butter, one at at time, pulsing a few times until the butter is evenly distributed, and the dough is moistened and crumbly. Instructions Make the white cookie dough. Start by making the white cookie dough, then the red, letting the food processor work the color in. TIP: Rather than trying to knead red food coloring into half the cookie dough, it’s much easier to make half the dough at a time in your food processor. You’ll need “super red” gel food coloring to color half the dough red. Personally, I don’t love the flavor of peppermint extract in sugar cookies, and I think they’re much better with just the vanilla extract and a little almond extract. Traditionally, candy cane cookies are flavored with peppermint extract. Use a good quality extract or paste for the best flavor. You can use either vanilla extract or vanilla bean paste to add delicious flavor to your cookies. Without any eggs in the dough, I add a splash of milk, which moistens the dough and binds it together without adding any leavening, like an egg would do. As the water in the butter evaporates, the steam creates tiny flaky layers for a very tender cookie. Coarse Kosher salt balances the sweetness. Sweetens the cookies, while the fine texture of the powdered sugar makes a softer cookie than granulated sugar. Provides structure and strength to the cookie dough. See the recipe card at the end of the post for the full ingredients list and instructions. While today’s recipe will work at any altitude, I test all my recipes at Denver’s altitude of 5,280 feet. My kids absolutely love these cookies – both making them and eating them! Color half the dough with red gel food coloring to make both the candy cane cookies and the red and white pinwheel cookies.įun for the Whole Family. This dough is easy to make in a food processor, and bakes up soft and buttery with a delicious vanilla flavor. I started with my trusted vanilla sugar cookie recipe for today’s cookies. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love these high altitude Christmas cookie recipes for classic almond shortbread, old fashioned iced oatmeal cookies, and soft ginger molasses cookies. The whole family will love helping to make these! These pretty holiday cookies are soft and buttery, and you can flavor them with vanilla, almond or peppermint extract. You only need one batch of vanilla sugar cookie dough to make these festive and old fashioned Christmas cookie recipes for candy cane cookies and red and white pinwheel cookies.
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