Candy Cane Cookies (kid-friendly)
These candy cane cookies are made without white refined sugar or red dye, making them a great option for little ones to enjoy during the festive season. They are easy to prepare and you can get the kids involved into shaping them. Enjoy!
Equipment
Ingredients
- 3 cups all-purpose flour (375gr)
- ½ teaspoon baking powder
- ½ cup coconut sugar (85gr)
- 1 cup unsalted butter (220gr) cold
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ tablespoons cocoa powder
- 1 teaspoon milk
- 2 teaspoons beet powder
- 1 ½ teaspoons dried-freeze raspberries (powder)
Instructions
- In a food processor, add the flour, baking powder, coconut sugar. Give it a few spins to combine.
- Cut the cold butter into cubes and add it to the food processor. Mix until the mixture resembles coarse sand.
- Add the vanilla extract and egg. Give it a few spins until it comes together and feels like dough. If it crumbles a little bit, it's fine.
- Empty the dough in a bowl and lightly press with your hands to bring it together. Separate the dough into four equal pieces.
- Take one of the quarters and put it into a bowl. Add the cocoa powder and milk. Knead until it's combined and the dough has a chocolatey color.
- Take another quarter and add the beet and raspberry powder. Knead until it's incorporated.
- Place the red dough and one of the quarter of plain dough in the fridge while you work on the chocolate candy cane cookies.
- Split each dough into 16 equal pieces. Take one piece of plain dough and one piece of the chocolate one.
- Roll each dough into a rope. Connect one end of the plain rope with one end of the chocolate rope. Twist them together all the way to the other end, gently pressing to seal the two doughs. Shape into a slight curve to resemble a candy cane.
- Place the candy cane cookies on a lined baking tray. Continue with the rest of the dough. The recipe makes 16 chocolate candy cane cookies and 16 red candy cane cookies.
- Bake in a preheated oven to 350℉ / 180℃ for 12-14 minutes.
Video
Notes
- To turn dried-freeze raspberries into powder, you can use a food processor or a pestle and mortar.
- If the dough gets too sticky, place it in the fridge for 10 minutes.
Nutrition
Serving: 1cookieCalories: 107kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 11mgPotassium: 12mgFiber: 1gSugar: 3g
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