Candy Cane Cookies

5 from 1 vote

With cheerful red and white swirls, sweet almond flavor and that iconic candy cane shape, Candy Cane Christmas Cookies are as fun to make as they are to eat! They are great for sharing, just like these 10 Easy, Edible Gift Recipes for the holidays.

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: -14 cookies

Calories: 289kcal

Author: Melinda O'Malley Keckler

Ingredients

½ cup butter
½ cup shortening
1 cup powdered sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups flour
1 teaspoon salt
½ teaspoon red food color
2 -3 tablespoons sugar

Instructions

Preheat Oven & Blend Dough

Heat oven to 375°F.
In a large bowl, mix the butter, shortening, powdered sugar, egg, almond extract and vanilla extract. Add the flour and salt and blend to combine.
½ cup butter, ½ cup shortening, 1 cup powdered sugar, 1 egg, 1 ½ teaspoons almond extract, 1 teaspoon vanilla extract, 2 ½ cups flour, 1 teaspoon salt

Color Half the Dough

Divide the dough in half.
Place half the dough into a small bowl and add the red food color. Stir to thoroughly blend the food coloring with the dough, to make it red.
½ teaspoon red food color

Shape the Dough

Shape 1 teaspoon of dough from each half and roll into a 4-5 inch rope.
For smooth, even ropes, roll them back and forth on a lightly floured cutting board.
Place a red rope and an uncolored rope side by side.
Press them together tightly and twist gently to swirl the two ropes. Continue this process, one at a time, until all the dough has been used.
Place the swirled ropes on a baking sheet lined with parchment paper.
Curve down one end of each rope to form the handle of a candy cane.

Bake

Bake for 8-9 minutes or until the cookies are set and very lightly browned. Check them after 8 minutes.

Sprinkle with Sugar

Remove from the oven and immediately sprinkle the sugar the length of each cookie. Use a spatula to carefully lift the cookies onto a cooling rack.
2 -3 tablespoons sugar

Serve & Enjoy

Makes about one dozen candy cane cookies, depending on the size of each cookie.

Notes

Replace the granulated sugar with crushed candy canes on top of the cookies after baking. This step is part of the original recipe in the Betty Crocker Cookbook published in 1975.

Nutrition