These Classic Candy Cane Cookies are pure Christmas nostalgia in cookie form. With their iconic red-and-white twist, delicate shortbread texture, and warm notes of almond and vanilla, they bring instant holiday cheer to any kitchen. Finished with a light peppermint crunch, these cookies are as beautiful as they are delicious.
Perfect for Christmas cookie trays, family baking traditions, or homemade holiday gifts, they’re the kind of treat that turns simple moments into cherished festive memories.
❤️ Why You’ll Love This Recipe
- Festive & Iconic – The classic candy cane shape is a holiday favorite.
- Sweet & Minty – A delicious shortbread cookie with a hint of almond and a peppermint crunch topping.
- Fun to Make – The twisting and shaping process is a fun activity, especially for families.
- Perfect for Gifting – Looks beautiful on a holiday cookie platter.
🛠 Tools You’ll Need
- Large mixing bowl
- Electric mixer (hand or stand) 🎛️
- Separate bowl for dry ingredients
- Measuring cups and spoons
- Ungreased baking sheets
- Rolling pin
🥄 Key Ingredients
For the Cookies:
- Sifted confectioners’ sugar – For sweetness and a tender texture.
- Butter & Shortening – The combination provides a good balance of flavor and texture. 🧈
- Large egg – Binds the dough.
- Almond extract & Vanilla extract – For the base flavor.
- Sifted all-purpose flour – The main dry ingredient.
- Salt – Balances the sweetness.
- Red food coloring – To create the red stripe.
For the Topping (Optional):
- Crushed peppermint candies – For the classic mint flavor and crunch.
- Granulated sugar – Mixed with the peppermint for sprinkling.
🍪 How to Make Candy Cane Cookies
1. Preheat Oven & Cream Ingredients:
Preheat the oven to 350°F (180°C). In a large bowl, beat the confectioners’ sugar, butter, and shortening until creamy. Beat in the egg, almond extract, and vanilla extract until smooth.
2. Combine and Divide Dough:
Whisk the flour and salt together in a separate bowl. Gradually stir the dry mixture into the butter mixture until just combined. Divide the dough in half.
3. Color the Dough:
Stir the red food coloring into one half of the dough until it is evenly tinted.
4. Shape the Canes:
For each cookie, roll 1 teaspoon of red dough and 1 teaspoon of plain dough on a lightly floured surface into 4-inch strips. Place the dough strips side by side, press them lightly together, and twist to form a rope. Curve the top of the rope down to look like the handle of a candy cane.
5. Bake:
Place the shaped cookie on an ungreased baking sheet. Repeat with the remaining dough, forming one complete cookie at a time so the dough does not dry out. Bake in the preheated oven until lightly golden, about 9 to 10 minutes.
6. Top and Cool:
Remove the cookies from the oven and immediately sprinkle with a mixture of crushed peppermint candies and granulated sugar, if desired. Cool completely on the baking sheet.
💡 Tips for Success
- Chill the Dough: Chill the cookie dough for 10 to 15 minutes before rolling to prevent it from being too crumbly and to make it easier to handle.
- Minimal Flour: Lightly flour your hands and work surface just enough to prevent the dough from sticking. Too much flour can make the cookies dry and crumbly.
- Work in Batches: Form one complete cookie at a time to prevent the dough from drying out or becoming too warm while you work.
- Peppermint Flavor: For a stronger candy cane flavor, substitute the almond extract with peppermint extract.
🆘 Cookie Troubleshooting Guide
Problem: The dough is too crumbly and breaks when rolling.
Likely Cause: Too much flour was added, or the dough is too cold.
Solution: If too much flour was added, try adding a teaspoon of milk or water to the dough. If too cold, let it sit at room temperature for a few minutes before rolling.
Problem: The red dough is softer than the white dough.
Likely Cause: Liquid food coloring was used, which changed the consistency.
Solution: Use gel food coloring for minimal liquid. If the red dough is too soft, mix in a tiny bit more flour (about ½ teaspoon) until the consistency matches the white dough.
Problem: The candy cane shape is lost during baking.
Likely Cause: The dough was too warm or over-baked.
Solution: Ensure the dough is properly chilled before shaping and baking. Do not over-bake; remove them as soon as the edges are lightly golden.
👩🍳 Pro Chef Tips
- Gifting: These cookies are perfect for holiday gifting. Once cooled, store them in a decorative tin with parchment paper between layers.
- Alternative Colors: While red and white are traditional, you can use green food coloring for a festive variation.
- Clean Twist: To get a clean twist, roll the two strips of dough separately, then lay them side-by-side, press gently, and twist evenly from one end to the other.
☕ Perfect Pairings: What to Enjoy with Your Candy Cane Cookies
- Hot Chocolate: The ultimate cozy pairing for a Christmas cookie.
- Eggnog: The creamy, spiced holiday drink complements the mint and almond flavors.
- Coffee or Espresso: The bitterness of a dark roast coffee cuts through the sweetness of the cookie.
- Cold Milk: A simple, classic pairing that highlights the cookie’s flavor.
📦 How to Store
- Room Temperature: Store in an airtight container at room temperature for up to 1 week.
- Freezer: The baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving. The unbaked dough can also be frozen, wrapped tightly.
This comprehensive guide ensures you’ll create perfect Candy Cane Cookies every time, making your holiday baking delightful and delicious!
🍰 More Recipes You’ll Love
- Chocolate Lofthouse Cookies: Your New Favorite Soft & Fudgy Treat! 🍫🍪
- Cookies & Cream Cookies: Your New Favorite Oreo-Filled Treat!
- Delightful Strawberry Swirl Cookies: A Chewy, Fruity Treat! 🍓✨
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Classic Candy Cane Cookies – A Timeless Christmas Favorite with Almond & Peppermint 🎄🍬
Description
Festive candy cane cookies made with red and white cookie dough, flavored with almond and vanilla, and topped with crushed peppermint candy.
Ingredients
Instructions
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Set your oven to 350°F (180°C). In a large mixing bowl, beat the confectioners’ sugar, butter, and shortening together until the mixture is smooth, creamy, and pale in color. Add the egg, almond extract, and vanilla extract, mixing until fully incorporated.
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In a separate bowl, whisk together the sifted flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Avoid overmixing.
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Split the dough evenly into two portions. Leave one portion plain. Add red food coloring to the second portion and mix until the color is evenly distributed.
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Lightly flour your work surface. For each cookie, roll 1 teaspoon of red dough and 1 teaspoon of plain dough into thin ropes about 4 inches long. Place the ropes side by side, gently press them together, then twist to form a spiral. Curve one end downward to create the classic candy cane shape.
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Place the shaped cookies on an ungreased baking sheet, spacing them slightly apart. Bake for 9–10 minutes, just until the cookies are set and lightly golden on the edges. Do not overbake.
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Remove the cookies from the oven and immediately sprinkle with crushed peppermint candies mixed with granulated sugar, if using. Allow the cookies to cool completely on the baking sheet so they can firm up properly.