Freeze the finished, baked cookies and store them as described above in a rigid, airtight container.Slow thaw in the fridge overnight before forming and baking your candy cane cookies. Double wrap the two cookie dough discs before placing them in a freezer-safe bag.Yes, these freeze well! Here are two options…. This isn’t a job for a resealable plastic bag. Because of their shape, they’re a little bit more delicate than say a round sugar cookie so, to avoid breakage, I like to store them in a rigid container like a cookie tin or airtight plastic-type. Just let your cookies cool completely and make sure you store them in an airtight container. They’ll stay fresh and yummy on the counter for up to 2 weeks. This recipe doesn’t need to go in the fridge. How Long Can You Keep This In The Fridge? If your cookie dough becomes too soft before you’ve formed all your candy cane cookies, just stick it back in the fridge for 15-20 minutes.Then the dough either crumbles or won’t stick together. If you roll out multiple cords at a time, they may start drying before you can form your candy canes. Just roll out one white cord and one red cord, then form your candy cane.It’s best that you only form one cookie at a time.Forming Cookie Canes: I know it’s tempting to roll out multiple cords and then try to make several cookies BUT you don’t want to do this.Here’s the easy and best way to measure just the right amount without accidentally adding too much.Flour: To ensure that you don’t add too much flour to the dough of the cookies, which can make your finished cookie dry, don’t just scoop the flour out of the sack!.It also helps to marry the flavors so the peppermint permeates the dough properly. This avoids the cookies from overspreading and losing their beautiful candy cane shape.Then when you bake the cookies, it will take longer for the butter in them to melt than it would if the butter was room temperature.This is an important step because it solidifies the butter in the cookies. Chilling the Dough: This recipe calls for the dough to be chilled for 4 hours before shaping.If you want a different flavor or someone doesn’t care for peppermint, then replace the peppermint extract with a ½ teaspoon almond extract.Flavor: These classic Christmas cookies are formed using a really good peppermint flavored sugar cookie dough.Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.This recipe is gonna’ make you look like a rock star in the kitchen. DO AHEAD Cookie sandwiches can be made ahead. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). Repeat with remaining cookies and peppermint filling. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges top with another cookie, flat side down, pressing gently to adhere. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Add peppermint extract and 2 drops food coloring. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Transfer chocolate cookies to racks and cool completely. Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Place balls on prepared baking sheets, spacing about 2 inches apart. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Line 2 baking sheets with parchment paper. Using electric mixer, beat sugar and butter in large bowl until well blended. Whisk flour, cocoa, and salt in medium bowl to blend.

Candy cane cookies