December 8, 2021

A Holly Jolly Carousel

Have A Holly Jolly Carousel with CTYP as we celebrate the holiday season all December long!

On Day 2, join Ian Butcher (aka The Butcher the Baker), Lead Instructor in our Drama Explorations and Teen Company Players classes, as he shows you how to make candy cane cookies.

Ian is a graduate of Studio 58 at Langara College and has completed nine seasons at Bard on the Beach while working extensively throughout Europe and Canada. He was last seen in CTYP’s 2017 production of The Lion, the Witch and the Wardrobe as Aslan.


Always make sure there is an adult present when baking!

  • 2 sticks (227g) – unsalted butter (at room temperature)
  • 1 cup (200g) – sugar
  • 1½ teaspoons – peppermint extract
  • 1 teaspoon – vanilla extract
  • 1 teaspoon – baking powder
  • 1/2 teaspoon – kosher salt
  • 1 large egg
  • 2¾ cup (385g) – all-purpose flour
  • 1 teaspoon – liquid red food coloring

(to finish)

  • 1 egg white
  • 2 tablespoons – sparkling sugar
  1. Make the dough:
    Place the butter, sugar, peppermint, vanilla, baking powder, and salt in the bowl of a stand mixer. Beat until a paste forms and clings to the side of the bowl.
    Scrape down the side of the bowl and beat in the egg until it is absorbed. Add the flour and beat until just combined and no more dry streaks of flour remain.
  2. Colour half the dough: Divide and remove half the dough from the bowl. Carefully add the red food colouring to the remaining dough. Mix on low until the colour is evenly distributed.
  3. Chill the dough: Pat each piece of dough into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight. When ready to bake, preheat the oven to 350°F: Line a baking sheet with parchment paper or a silicone baking mat.
  4. Shape the cookies; The chilled dough should be firm, but still easy to shape straight from the fridge. If not, let it warm for just a few minutes until malleable. Don’t let it warm too much or it will be too soft to work with again. Pinch off a 1-inch round piece of the white dough and roll it out to a 5-inch rope. Do the same with a piece of the red dough (make sure the ropes are the same length). Place the ropes next to each other and twist together. Transfer to the baking sheet and curve the top of the dough into a candy cane shape. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
  5. Top the cookies with sparkling sugar: Make the egg whitewash by beating the egg white with 1 tablespoon of water until foamy. Brush the top of each cookie with the egg white wash and then sprinkle with the sugar.
  6. Bake the cookies in the oven for 8 to 10 minutes or until the edges are just barely brown. Let cool on the baking sheet for 10 minutes before moving to a wire cooling rack.

Please consider supporting our work at Carousel Theatre for Young People this season by purchasing a gift certificate for a loved one or by donating to our Give the Gift of Theatre holiday campaign. Thank you to our sponsors: TC Cluckers and / Team Cindy Gering.