Candy cane cookies
These cookies are not only great for dunking into hot chocolate, they also fill your kitchen with with a delicious spice smell.
Tools
Ingredients
Serving
260 g
butter, room temperature
300 g
brown sugar
300 g
golden sugar
2
egg
1 kg
flour
2 tbsp
gingerbread spice
2 tsp
salt
3 tsp
baking powder
110 ml
water
Step by step
Add the butter and 2 types of sugar to the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 4 until fluffy. Add the eggs and mix until fully incorporated.
Lower speed to 1 and gradually add the flour, salt, baking powder and gingerbread spices. Add the water and mix until a firm dough forms.
Attach the Cookie Accessory to the stand mixer, select the round shape and feed the cookie dough through the feeding tube. Catch the dough on a lined baking tray and cut each strip into a 7 cm log.
Shape the cut cookie dough into a candy cane and bake 20 minutes in a 180°C preheated oven. Let cool on a wire rack.