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Glazed Candy Cane Cookies
Glazed Candy Cane Cookies
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Raspberry candy cane cookies with white baking chips - a festive and delicious treat.
Ingredients:
  • 3/4 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 2 teaspoons vanilla
  • 1 egg
  • 3 cups Gold Medal™ all-purpose flour
  • 2 cups powdered sugar
  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons raspberry-flavored syrup
  • 2 to 3 teaspoons milk
  • 3 or 4 drops red food color
  • 1 cup white baking chips
  • 1 teaspoon vegetable oil
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick cookie sheet). In a large bowl, mix granulated sugar, 1 cup of butter, vanilla, and egg with an electric mixer until well blended. Then, incorporate the flour.
  • Take the dough and divide it into 9 equal pieces. Then, on a floured surface, roll each piece into a 16-inch rope that is slightly less than 1/2 inch in diameter. Cut each rope into 4-inch lengths and place them on an ungreased cookie sheet. Finally, bend one end of each cookie into a candy cane shape.
  • Bake for 10 to 14 minutes until bottoms are light golden brown, then transfer to a wire rack immediately. Allow to cool completely, approximately 20 minutes.
  • Combine powdered sugar, 3 tablespoons of butter, syrup, milk, and food color in a small bowl. Spread the mixture on top and sides of cookies and allow it to set before drizzling with melted white chips. Enjoy!
  • Place white baking chips and oil in a small resealable plastic food-storage bag, seal it, then microwave on High for 1 minute. Gently squeeze the bag until the chips are smooth, then cut off a tiny corner. Use the bag to create striped candy cane designs on the cookies. Allow the frosting to set before storing.

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