Description
Crispy Candy Cane Cookies are buttery vanilla-almond sugar cookies shaped into festive candy canes with a red sparkle of decorating sugar. These cookies are perfect for holiday trays, edible gifts, or cozy evenings by the fireplace. Their satisfying crunch and nostalgic design make them a timeless Christmas treat.
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 food coloring (gel preferred)
Red decorating sugar (for topping)
Instructions
1. Beat the butter and sugar together in a mixing bowl until light and fluffy.
2. Add the egg, vanilla extract, and almond extract. Beat until combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the butter mixture and mix until a dough forms.
5. Divide the dough into two equal portions. Leave one plain and tint the other red using food coloring.
6. Chill both portions in the refrigerator for 30 minutes.
7. Roll a small piece of red dough and white dough into thin ropes. Twist together and shape into a candy cane.
8. Place shaped cookies on a parchment-lined baking sheet.
9. Sprinkle with red decorating sugar.
10. Bake at 350°F (175°C) for 8–10 minutes or until just golden at the edges.
11. Let cool on the baking sheet before transferring.
Notes
For vibrant red dough, use gel food coloring. It’s more intense and won’t water down your dough.
Chill the dough before shaping to prevent stickiness and help maintain the candy cane form during baking.
Use parchment paper or silicone baking mats to ensure cookies bake evenly and hold their festive shape.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Holiday Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg