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Easy Christmas Candy Cane Cookies Recipe

Easy Christmas Candy Cane Cookies

Buttery red-and-white sugar cookies are twisted, shaped, and baked into festive candy canes. Optional crushed peppermint candy adds a crisp holiday topping.
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Prep Time 40 minutes
Cook Time 9 minutes
Total Time 1 minute
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (95-100 g) Vegetable shortening
  • 1 cup (120 g) Powdered sugar
  • 1 Large egg
  • 1 1/2 teaspoons Almond extract
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups (300-315 g) All-purpose flour
  • 1/2 teaspoon Salt
Decoration
  • About 1/2 teaspoon, or enough for a strong red color Red gel or liquid food coloring
  • 1/2 cup, optional Finely crushed peppermint candy

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line baking sheets with parchment paper, or leave them ungreased if following a traditional preparation.
  2. Cream the softened butter, shortening, and powdered sugar until the mixture is smooth and light. Beat in the egg, almond extract, and vanilla extract.
  3. Gradually add the flour and salt, mixing only until a soft dough forms. Divide the dough evenly into two portions and tint one portion red, leaving the other portion white.
  4. For each cookie, roll a small piece of white dough and a matching piece of red dough into ropes about 4 inches long. Place the ropes side by side, twist them gently together, and curve one end into a candy-cane shape.
  5. Arrange the shaped cookies on the prepared baking sheets, leaving about 1 inch between them. Bake for 9 to 12 minutes, until set and only lightly colored at the edges.
  6. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. If using crushed peppermint candy, sprinkle it over the cookies while they are still slightly warm.

Notes

Keep the dough cool and chill it for 30 to 60 minutes if it becomes sticky. Roll both colors to the same thickness and twist loosely so the red-and-white pattern stays distinct. Store completely cooled cookies in an airtight container.