Description
These festive Candy Cane Cookies are a holiday favorite, featuring a buttery, tender dough twisted into the shape of candy canes with red and white stripes. With a hint of peppermint flavor and a slight crunch, they’re perfect for cookie swaps, holiday parties, or leaving out for Santa!
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Red food coloring
- 1/2 cup granulated sugar (for sprinkling)
- 1–2 teaspoons crushed peppermint candies (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and fluffy.
- Beat in the egg, almond extract, and vanilla extract until well combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Divide the dough in half. Leave one half plain and tint the other half red with food coloring, kneading until the color is even.
- Chill the dough for 15–20 minutes if it’s too soft to handle.
- To shape the cookies, take a small piece (about 1 teaspoon) of each color, roll each into a rope about 4–5 inches long.
- Twist the ropes together gently and curve one end to form a candy cane shape.
- Place on the prepared baking sheets, leaving space between each cookie.
- Bake for 8–10 minutes, or until the edges are just starting to turn golden.
- While still warm, sprinkle with granulated sugar and crushed peppermint candies (if using) for extra sparkle and flavor.
- Cool completely on wire racks before serving or storing.
Notes
- For a stronger peppermint flavor, you can add ½ teaspoon of peppermint extract to the dough.
- Be gentle when twisting the dough to prevent breakage.
- Store in an airtight container for up to a week.