Holiday Entertaining: Classic Candy Cane Sugar Cookies

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Holiday Entertaining

The Technique

Classic Candy Cane Sugar Cookies

A collection of sweet sugar cookie designs is much easier to achieve than you may think. Once a large batch of Classic Royal Icing has been prepared with a bit of meringue powder, tinted & transferred to several piping bags fit with pastry tips, it’s just a matter of simple technique. Classic Candy Cane Sugar Cookies may be created using the same items necessary to craft Swiss Dot Candy Cane Sugar Cookies. The only difference is that the cookies are only outlined & not flooded with royal icing. Instead of dots, lines may be piped over the surface for a fresh look to a classic style. Drop in daily to learn how to make the final design in this sweet collection of holiday candy cane Christmas cookies.

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Classic Candy Cane Sugar Cookies
makes about 16

1 cup butter, softened
1 cup sugar
1 egg
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
3 cups all purpose flour
1/4 tsp kosher salt
Classic Royal Icing
Red food coloring paste
White food coloring paste

Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 5 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg, the vanilla & lemon juice. Mix the dough just until blended. Whisk together the flour & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Divide the dough into two pieces & form into discs. Wrap each disc with plastic. Chill 30 minutes or up to 2 days.

Preheat the oven to 350 degrees. Roll the dough to a 1/8-inch thickness on a lightly floured surface. Cut 7 1/2-inch x 1-inch candy cane shapes from the dough & place 1/4-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Bake, in batches, 10 to 12 minutes or until lightly golden around the edges. Cool completely.

Prepare the Classic Royal Icing as directed. Transfer 1/4 of the icing to a small bowl & tint with the red food coloring. Cover the remaining icing with a damp paper towel in order to prevent a crust from forming over the surface. Add a smidgen of additional powdered sugar or a droplet of water to the royal icing, if necessary, to thicken or thin it for the desired piping consistency. It should have a slightly whipped consistency in order to hold shape once piped. Place the icing in a piping bag fit with a No. 1 tip & twist the end closed. Set aside.

Tint the remaining Classic Royal Icing with white food coloring paste. Place half of the icing to a piping bag fit with a No. 2 tip & twist the end closed. Set aside. Place the remaining Classic Royal Icing into a piping bag fit with a No. 5 tip, then outline each cookie using a slow, steady motion. Let stand 2 hours. Pipe lines 1 inch apart to resemble candy cane stripes over each cookie using the pastry bag fit with the No. 2 tip. Repeat the procedure with the red Classic Royal Icing. Let stand 1 hour. 

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How To Decorate Classic Candy Cane Sugar Cookies

Classic Candy Cane Sugar Cookies pair well with a variety of traditional shapes & colors of Christmas cookie musts. Decorated Buttermilk Gingerbread Cookies prepared with molasses for distinctive taste & Miniature Buttermilk Gingerbread Cookies offer a complimentary contrast in flavor while Sparkling Gold Star Sugar Cookies, Miniature Gold Star Sugar Cookies & Gift Box Sugar Cookies complete with a bright red fondant bow lend fresh takes on festive baked goods. Don’t forget to offer sprinkles, sugars & candies as decorating options so the kids can enjoy in the fun.

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The first step in creating this simple design is to outline the baked candy cane sugar cookie shapes with white Classic Royal Icing that has been loaded to a piping bag fit with a No. 5 to a No. 7 plain tip. Allow them to dry at least 2 hours to prevent tinted colors from bleeding. Next, using the piping bag fit with a No. 2 tip, pipe lines of white Classic Royal Icing in a slight diagonal pattern over the cookie. The key to a pleasing look is to be certain to space them evenly over the surface. Finally, pipe the red Classic Royal Icing in between the white stripes. Let stand 1 hour.

The Tune
“I’d Like You For Christmas” Julie London

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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