Description
Candy Cane Cookies are festive holiday treats twisted into the shape of the classic candy cane, with a buttery vanilla-almond flavor and a striking red-and-white swirl. These cookies are soft, tender, and perfect for gift boxes, cookie swaps, or holiday dessert trays.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ½ cups all-purpose flour
½ teaspoon salt
Red gel food coloring
Crushed peppermint candies (optional)
Instructions
1. In a large mixing bowl, cream the butter and sugar until light and fluffy.
2. Add the egg, vanilla extract, and almond extract. Mix until fully combined.
3. In another bowl, whisk together the flour and salt. Gradually add this to the wet mixture.
4. Divide the dough in half. Leave one half plain, and add red food coloring to the other. Mix until evenly colored.
5. Wrap each dough separately and chill for 30 minutes.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll a teaspoon of each dough into ropes, twist them together, and shape into candy cane curves.
8. Place on baking sheets and bake for 8–10 minutes, until just set.
9. Let cool for 2 minutes on the sheet, then transfer to a wire rack.
10. While warm, optionally sprinkle with crushed peppermint candy.
Notes
Chill the dough before shaping to prevent sticking and spreading.
Use gel food coloring for vibrant color without altering dough texture.
For extra holiday sparkle, dust with crushed peppermint while warm.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg