Candy Cane cookies have been one of my favorite Christmas cookies for as long as I can remember. They are one of 3 kinds of cookies that I make every year, exclusively at Christmas time, which makes them extra special. I look forward to these cookies all year long! (In case you’re wondering, the other two of my “Christmas only” cookies are Chocolate Crinkles and Butter Snowballs, pictured below.)
Traditionally, these candy cane cookies are just red and white, but last year I decided to switch things up a bit and make some of them green and white too. I think they turned out cute and I like how they represent both Christmas colors. These delicate cookies have a nice almondy flavor and the crushed peppermint candy canes on top give them a hint of minty-ness which makes them extra yummy. You should definitely consider adding these cookies to your Christmas baking list!
Candy Cane Cookies
- 1 cup butter, at room temperature
- 1 cup powdered (confectioners’) sugar
- 1 egg
- 1 ½ teaspoons almond extract (peppermint extract can be substituted)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Red and green (optional) food coloring
Candy cane topping:
- ½ cup crushed candy canes
- ½ cup granulated sugar
- Preheat oven to 375 degrees F.
- Prepare the candy cane topping: In a small bowl, stir together the crushed candy canes and sugar. Set aside.
- Whisk the flour and salt together in a small bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar until smooth and creamy. Then add the egg, almond extract and vanilla extract. Beat until smooth. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
- Divide the cookie dough in half.
- To make all red & white cookies: Take one half of the dough and knead red food coloring into it until the dough is tinted red. To make half of the cookies red/white and half of the cookies green/white: Take one half of the dough and separate into 2 equal parts. Tint one part red and the other part green, using food coloring.
- To assemble each cookie: Take one rounded teaspoon of red (or green) dough & one rounded teaspoon of white dough and roll each into a ball. On a lightly floured surface, roll each ball into a 4-inch long rope. Place 1 red (or green) and 1 white rope side by side on a parchment-lined baking sheet. Press the 2 ropes together lightly, twist them together, and then curve the top of the cookie down to form the handle of a candy cane.
- Bake for 9 to 10 minutes. Immediately after taking them out of the oven, sprinkle the cookies with the crushed candy cane and sugar mixture. Cool slightly on the pan, and then remove them from the cookie sheet to cool completely.
Yield: 4 dozen cookies
Source: Betty Crocker
My other favorite Christmas Cookies:
One Year Ago: Pomegranate Fizz Cocktail