Introduction

These Candy Cane Cookies are a delightful and festive treat perfect for the holiday season. With buttery sugar cookie dough twisted into red and white peppermint canes, they’re both charming and delicious. They make a great addition to Christmas cookie plates, holiday gifts, or fun baking projects with kids.

The image shows five large candy canes on a white plate with brown decorative patterns. Each candy cane is twisted with two layers: a thick creamy off-white layer and a thinner red layer spiraling around it, both covered in a sugary texture that glistens. The candy canes are arranged in a pile, with some overlapping and a clear glass clip resting on top. The plate sits on a red cloth, and the surface beneath has a white marbled texture. In the background, there are blurred green and gold holiday decorations and small white marshmallows in red bowls, with one marshmallow lying on the surface beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 large egg
1½ teaspoons almond extract
1 teaspoon vanilla extract
2½ cups all-purpose flour
½ teaspoon salt
Red food coloring
Optional: crushed peppermint candies or sugar for garnish

Instructions

Step 1: Cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg, almond extract, and vanilla extract until combined.
Step 2: Gradually add the flour and salt to the wet mixture, mixing just until the dough forms.
Step 3: Divide the dough in half. Leave one portion plain and tint the other portion with red food coloring until the color is evenly blended.
Step 4: Wrap both dough portions tightly in plastic wrap and chill for 30 to 60 minutes to make shaping easier.
Step 5: Preheat the oven to 375°F (190°C). Roll small portions of each color dough into 4 to 5-inch ropes. Twist one red dough rope with one plain rope and curve the top to form the shape of a candy cane.
Step 6: Place the shaped cookies on an ungreased baking sheet. Bake for 8 to 10 minutes until set but not browned. Let them cool completely on a wire rack.
Step 7: If desired, sprinkle the warm cookies with crushed peppermint candies or sanding sugar for a festive touch.

Tips & Variations

Keep the dough well chilled to help the candy cane shapes hold during baking.
Work with small portions of dough at a time to prevent it from becoming too soft and difficult to shape.
Use gel food coloring for a more vibrant red without changing the dough’s consistency.
Avoid overbaking to keep the cookies pale with slightly golden bottoms, ensuring a tender texture.
Make the dough ahead by refrigerating it for up to 3 days or freezing for up to 1 month.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, let thaw at room temperature; warming them slightly in a low oven will refresh their texture.

How to Serve

The image shows a plate with four curved candy cane-shaped sweets that have two thick twisted layers, one red and one white. Each layer has a sugary, sparkling texture, making the candy look shiny and festive. The white plate has a detailed brown pattern along the rim. The plate is placed on a red cloth over a white marbled surface. The background is softly blurred, showing green pine branches and small warm lights that add a cozy holiday feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other food coloring instead of red gel?

Yes, but gel food coloring is recommended because it provides vibrant color without altering the dough’s texture. Liquid food coloring may make the dough too soft.

What can I use instead of almond extract?

If you don’t have almond extract, you can increase the vanilla extract to 1½ teaspoons or omit it altogether, though the almond flavor adds a nice touch to these cookies.