Food Babe's Candy Cane Christmas Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 to 15 cookies
Ingredients
  • ½ cup grass-fed butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk of choice
  • 2 teaspoons vanilla extract
  • 2 cups spelt flour (gluten free: use oat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon natural food coloring (brand I like: Supernatural)
Instructions
  1. Beat the butter and sugar until light and fluffy, 2 to 3 minutes.
  2. Add the egg, milk, and vanilla extract. Beat until combined.
  3. Mix the flour, baking powder, and salt and add to the bowl with the wet ingredients. Mix until a dough forms.
  4. Divide the dough in half. Place one half in a covered bowl in the refrigerator.
  5. Add the natural food coloring to the other half and mix until the dough turns red. Cover and place in the refrigerator with the other dough for at least 2 hours.
  6. Preheat the oven to 350 degrees F.
  7. Take roughly 1 tablespoon of the red dough and roll into a ball. Repeat with the white dough. Using your hands, roll each dough ball out to a 4 to 5” long rope. Place the ropes next to one another and twist together. Place on a parchment-lined cookie sheet. Curve the top part of the dough to look like a candy cane. Repeat with the remaining dough. Bake for 8 to 10 minutes. Let cool completely. Store in an airtight container for up to 5 days.
Notes
*Please choose organic ingredients and natural food color.
Recipe by Food Babe at https://foodbabe.com/candy-cane-cookies-without-artificial-dyes/