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.
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.
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.
This comprehensive guide ensures you’ll create perfect Candy Cane Cookies every time, making your holiday baking delightful and delicious!
Festive candy cane cookies made with red and white cookie dough, flavored with almond and vanilla, and topped with crushed peppermint candy.
