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Candy Cane Cookies

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  • Author: samahkitchen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: About 36 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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)
  • 12 teaspoons crushed peppermint candies (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the butter and powdered sugar until light and fluffy.
  3. Beat in the egg, almond extract, and vanilla extract until well combined.
  4. Gradually add the flour and salt, mixing until the dough comes together.
  5. Divide the dough in half. Leave one half plain and tint the other half red with food coloring, kneading until the color is even.
  6. Chill the dough for 15–20 minutes if it’s too soft to handle.
  7. To shape the cookies, take a small piece (about 1 teaspoon) of each color, roll each into a rope about 4–5 inches long.
  8. Twist the ropes together gently and curve one end to form a candy cane shape.
  9. Place on the prepared baking sheets, leaving space between each cookie.
  10. Bake for 8–10 minutes, or until the edges are just starting to turn golden.
  11. While still warm, sprinkle with granulated sugar and crushed peppermint candies (if using) for extra sparkle and flavor.
  12. 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.