Festliche Zuckerstangen-Kekse (Recipe for Printing)
Saisonale Zuckerstangen-Kekse mit Vanille, Butter und optionalem Pfefferminz passen großartig zu Weihnachten und Adventsfeiern. Bunt gewickelt & hübsch verziert. Save & click.
# What You Need:
→ Teig
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2 cups all-purpose flour
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1/2 cup cold unsalted butter, cubed
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1/2 cup granulated sugar
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1 large egg
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1 teaspoon alcohol-free vanilla extract
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1/2 teaspoon peppermint extract (optional)
→ Dekoration
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2 tablespoons granulated sugar, for coating
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Red gel food coloring
# How to Make It:
01 -
In a large mixing bowl, combine flour and sugar. Add cold, cubed butter and incorporate using your fingertips or a pastry cutter until a coarse, crumbly texture forms.
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Add the egg, vanilla extract, and peppermint extract if using. Quickly knead until a smooth dough forms without overworking; stop as soon as ingredients are just combined to maintain dough integrity.
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Split dough into two equal portions. Wrap one half in plastic wrap. Knead red gel food coloring into the other half until evenly colored, then wrap separately. Chill both portions for at least 30 minutes to firm.
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Preheat oven to 350°F (175°C) with top and bottom heat. Line a baking sheet with parchment paper. On a lightly floured surface, roll each dough portion into ropes about 12 inches long. Cut pieces and further roll into thin strands, each about 6 inches long and 1/5 inch thick.
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Twist one red and one white strand together gently to create a spiral pattern, then form into a traditional candy cane shape. Avoid pressing too firmly to maintain sharp color definition.
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Roll the shaped candy canes immediately in granulated sugar for a glossy finish and enhanced texture. Place onto prepared baking sheet.
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Once all dough is shaped and placed on the tray, refrigerate the entire sheet for 10–15 minutes. This second chilling ensures the butter remains cold and helps preserve the shape and color during baking.
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Bake in the preheated oven for 8–10 minutes. Cookies should be set and edges just turning golden, but still pale overall. Do not overbake to maintain tenderness. Carefully transfer to a wire rack and cool completely. Cookies will firm up as they cool, and stripes remain defined.
# Extra Tips:
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For vivid candy cane stripes, work quickly with chilled dough and avoid overhandling colored portions.