Print

Candy Cane Cookies

Candy Cane Cookies - featured image
Print Recipe

Festive, buttery cookies twisted into classic candy cane shapes with red and white dough, flavored with vanilla and almond. These easy Christmas treats are perfect for holiday baking, gifting, and cookie exchanges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1/4 teaspoon salt
  • Red gel food coloring
  • Extra flour, for dusting
  • Crushed peppermint candies or candy canes (optional, for topping)
  • Granulated sugar, for sprinkling (optional)

Instructions

  1. Pull out butter and let it soften. Gather all ingredients and set up your mixing station. Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer on medium speed).
  3. Add egg, vanilla extract, and almond extract. Beat until combined, scraping down the bowl as needed.
  4. Gradually mix in flour and salt. Start on low speed or by hand. The dough should be soft but not sticky. If too soft, add extra flour 1 tablespoon at a time.
  5. Divide dough evenly into two bowls. In one bowl, knead in red gel food coloring until desired color is reached. Leave the other half plain.
  6. Scoop about 1 tablespoon of each color and roll into ropes about 5 inches long. Dust hands and surface lightly with flour if needed.
  7. Twist one red and one white rope together, then curve the top to form a candy cane shape. Place on prepared baking sheet, spacing cookies at least 1 inch apart.
  8. Sprinkle crushed peppermint candies or sugar on top if desired, gently pressing into the dough.
  9. Bake for 9-12 minutes, until edges are just starting to turn golden. Rotate baking sheets halfway for even coloring.
  10. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  11. Once fully cool, store in an airtight container at room temperature for up to a week.

Notes

Chill dough if sticky for easier shaping. Use gel food coloring for vibrant color. Twist ropes gently for best results. Rotate pans halfway through baking for even color. Cookies can be made gluten-free or vegan with substitutions. Store in airtight container for up to 1 week or freeze unbaked dough for up to 2 months.

Nutrition

Keywords: candy cane cookies, Christmas cookies, holiday baking, almond cookies, vanilla cookies, festive treats, cookie exchange, easy cookies, butter cookies, Christmas dessert

Find it online: https://lucydishes.com/candy-cane-cookies-recipe-easy-christmas-treats-for-holiday-baking/