Candy Cane Cookies

5 from 8 votes

Made with a simple cookie dough that is dyed and twisted together to form the classic shape of candy canes, these festive cookies are buttery, tender, and perfectly delicious.

Prep Time30

Cook Time10

Chilling2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristen Chidsey

Equipment

Ingredients

1 cup unsalted butter at room temperature (2 sticks)
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
½ teaspoon table salt
½ to 1 teaspoon red food coloring
2 teaspoons sparkling sugar optional

US Customary - Metric

Instructions

In a large mixing bowl or bowl of a stand mixer, cream 1 cup unsalted butter (softened) on medium-high speed until light and fluffy. Scrape down the sides of the mixing bowl, then add 1 large egg, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract and ½ teaspoon table salt . Beat again on medium speed until everything is fully incorporated.
Add 3 cups all-purpose flour to the creamed butter and sugar mixture and mix on low speed until JUST incorporated, scraping down the sides of the bowl if needed.
Divide the dough in half and remove half the dough from the mixing bowl and pat into a 1-inch thick disk and wrap well in plastic wrap.
To the dough left in the mixing bowl, add ½ teaspoon of red food coloring to the remaining dough left in the mixing bowl. Fold the food coloring into the dough, using a spatula or your hands until the dough is evenly dyed. If needed add up to ½ teaspoon of additional food coloring until the dough is a bright, vibrant red. Divide the dough in half and remove half the dough from the mixing bowl and pat into a 1-inch thick disk and wrap well in plastic wrap.
Refrigerate both disks of dough for at least 2 hours or up to 48 hours to fully allow the cookie dough to chill.
When ready to shape the cookies, line two large baking sheets or cookie sheets with parchment paper.
Pinch off about ½ tablespoon of dough from each disk of dough, so that you have both a red and white section of dough. Using your palm, not your fingers, roll each section of dough into a thick rope about 5 inches long, ensuring that each log of dough is the same length.
Pinch the tops of the white and red ropes together and twist them together, curving the top of the dough into a candy cane shape. Place the shaped candy cane cookie onto the parchment-lined baking sheet, spacing the cookies 2 inches apart. Repeat the process until no dough remains.
Place the baking sheets with the shaped candy cane cookies into the refrigerator and chill for 15-30 minutes before baking. During this time, preheat the oven to 375°F/190℃.
Once the oven has preheated and the cookies have chilled, remove the baking sheets from the refrigerator and sprinkle the sparkling sugar over the cookies.
Bake until the bottom edges are just barely starting to turn lightly golden, about 8-10 minutes.
Once golden, remove the cookies from the oven. Cool the cookies for 10 minutes on the baking sheet, then transfer them to wire cooling racks and cool completely.

Notes

Storage: Store the cooled cookies in an airtight container for up to one week at room temperature. If desired, freeze these cookies in a freezer-safe container rather than a freezer-safe bag to protect their delicate shape, for up to 1 month.

Peppermint Flavored Candy Cane Cookies:

Omit the almond extract and replace it with ½ teaspoon of peppermint extract to the cookie dough when you add the vanilla extract to the batter.
Omit the sparkling sugar, and instead sprinkle the cookies with ½ cup of crushed candy canes as soon as you remove them from the oven.

Nutrition