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–+ servings
Plate of candy cane cookies next to a cup of hot cocoa.
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5 from 5 votes

Candy Cane Cookies

These candy cane cookies has been a favorite in our family for generations. They are a must on any Christmas cookie plate!
Prep Time25 minutes
Cook Time9 minutes
Refrigeration time1 hour
Total Time1 hour 34 minutes
Course: cookies
Cuisine: American
Keyword: Candy Cane Cookies
Servings: 24 cookies
Calories: 140kcal
Author: Erica Walker

Equipment

  • Electric Mixer

Ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup shortening (if you don't have shortening, you can just use all butter)
  • 1 cup confectioners' sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • Red food coloring (to taste)
  • 1/4 cup peppermint candy or candy canes (finely crushed)
  • 1/4 cup sugar

Instructions

  • In a stand mixer using a paddle attachment, cream together butter, shortening, and confectioners' sugar.
    Mixing bowl with creamed butter and shortening.
  • Add egg, almond extract, and vanilla extract. You can also use an electric hand mixer to do this.
    Mixing bowl with creamed butter, shortening, sugar, and egg.
  • In a separate mixing bowl, combine flour and salt. Add flour mixture to butter mixture and continue to mix on low speed. If you're using an electric hand, mixer, you may need to use a wooden spoon to mix at this point. Mix until it forms into a soft dough.
    Mixing bowl with candy cane cookie dough.
  • Divide dough in half and knead (or mix) red food coloring to one of the halves until color is even and blended through. Add as much food coloring as needed to get that bright red color.
    Gloved hand mixing red gel coloring into cookie dough.
  • Wrap each ball of dough tightly in plastic wrap and refrigerate for at least 1 hour.
    Two balls of cookie dough wrapped in plastic wrap. One is red one is white.
  • When preparing to bake, preheat oven to 375℉.
    Shape one rounded teaspoon of dough from each half into a 4" rope shape. Smooth out each "rope" by rolling them back-and-forth on a slightly floured surface.
    Floured board with rolled snake like shaped pieces of red and white candy cane cookie dough.
  • Place the two "ropes" side-by-side.
    Red and white long rules of cookie dough, stuck side-by-side.
  • Twist to complete each cookie.
    Twisted, red and white cookie dough on a floured board.
  • Curve the top portion to create a hook. Place on a cookie sheet lined with parchment paper then curve down the top of each cookie to form the crook part of each candy cane.
    Unbaked candy cane cookies on a baking silicone mat.
  • Bake for 9 minutes or until set and very light brown.
    Candy cane cookies sprinkled with crushed peppermint, candies, and sugar on a cookie sheet.
  • While cookies are baking, mix crushed candies and granulated sugar. Remove cookies from the oven and Immediately sprinkle hot cookies with candy/sugar mixture.
    Sprinkling crushed candy, cane, and sugar on hot baked candy cane cookies.
  • When cookies are set enough to move, carefully move to a cooling rack to cool the rest of the way before serving.
    Candy cane cookies on top of a cooling rack.

Video

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 131mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 129IU | Calcium: 5mg | Iron: 1mg