Cane Sugar Cookies

Cane Sugar Cookies

raw material

18 cookies

• 2 ½ cups all-purpose flour (320 g)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 sticks unsalted butter, room temperature
• 1 ½ cups granulated sugar (250 g), divided
• ⅓ cup light brown sugar (65 g), lightly packed
• 1 large egg, room temperature
• 1 tablespoon vanilla extract
• ½ teaspoon peppermint extract
• ¾ teaspoon red food coloring

Nutritional Information

View information

• Calories 103
• Fat 0g
• Carbohydrates 22g
• Fiber 0g
• sugar 10g
• 2g protein

An estimate based on a serving size.

Prepare

1. Arrange the grill in the upper and lower center positions. Preheat oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1 cup granulated sugar, and brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, using a large bowl and an electric hand mixer). Turn off the mixer and scrape the sides of the bowl, then add the eggs and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down sides of bowl as needed. With the mixer running on low speed, gradually add the flour mixture, beating until completely combined.
4. Transfer half of the dough (about 2 cups/420 g) to a medium bowl. Add peppermint extract and red food coloring to remaining dough in stand mixer bowl and beat on low speed until evenly colored, 1-2 minutes. Cover two bowls of dough with plastic wrap and refrigerate for 10 minutes.
5. Take 1 tablespoon of each dough and roll them into 4-inch ropes. Press the ropes together, twist them into a spiral, and roll them into a ball with your palms. Repeat with remaining dough. (Tip: Wear rubber gloves to prevent food coloring from staining your skin.)
6. Roll each cookie dough ball in remaining ½ cup granulated sugar and place on prepared baking sheet at least 3 inches apart.
7. Bake cookies, rotating pan, switching racks halfway through top to bottom, until they are light brown around the edges and puffed, 12-14 minutes. Remove from oven and immediately tap a baking sheet on the countertop to slightly deflate the cookies. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 5 days.
8. enjoy!