Candy Cane Frosted Swirl Cookies. Take the classic candy cane cookie and give it a modern update by rolling it and frosting it with crushed candy canes!
Beat butter and sugar until creamy.
Add egg and mix.
Add flour, baking powder and salt and mix until a ball forms.
Take half of dough out and add food coloring to the remaining dough. Mix until food coloring is distributed throughout. If you want redder dough, add more food coloring until desired red color is achieved.
Roll out each dough separately on floured surface.
Lay the red dough on top of the uncolored dough. Roll it up into a log shape.
Wrap the dough log in plastic wrap and let it chill in the fridge for at least an hour.
After an hour, take the dough out of the fridge and preheat the oven to 350-degrees.
Cut dough log in 1/4 inch sections. Lay the cookies on a parchment papr-lined baking sheet.
Bake cookies for 16-18 minutes. Take out and let cool.
While cookies are cooling, make frosting.
Combine powdered sugar and milk until it's a thick consistency.
Crush up candy canes in a zip lock bag and put candy into a bowl.
Dip the rim of each cookie into the frosting and then in the crushed candy canes.
Lay cookies back on parchment paper and let the frosting set.
You can freeze the dough log. Wrap it in plastic wrap and then in aluminum foil. The night before you want to make the cookies, take the cookie log out of the fridge, remove the aluminum foil and put the plastic-wrapped cookie log in the fridge to defrost. The next day bake them as directed.