Candy Cane Cookies
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon red food coloring
  1. Preheat the oven to 375 degrees Farenheit.
  2. In the bowl of a stand mxer fitted with the paddle attachment cream together the butter and sugar until fluffy. Using a spatula, scrape the sides of the bowl, then add the egg, vanilla and almond extract. Mix till well combined. Scrape down the sides of the bowl. Turn the mixer on low, add the flour and salt, and mix till just combined. Using a spatula, scrape down the sides again to make sure all the flour has been incorporated into the dough.
  3. Divide the dough in half and set one piece of dough aside in a separate bowl. Add the red food coloring to one of the dough halves and work it into the dough using either your mixer or some good old fashioned elbow grease and a stiff spatula. Mix until it is completely red with no streaks of the original dough color. You can add additional food coloring to reach the color red you desire.
  4. Pat each dough half into 2 flattened disks. Wrap and place in the refrigerator at least 1 hour or up to 3 days. This will make the cookie dough easier to work with for shaping into candy canes.
  5. When ready to bake, place oven racks in the bottom third and top third of the oven. Line two baking sheets with parchment paper or silicon baking mats.
  6. Remove both pieces of dough from the refrigerator and unwrap. Using a cookie scoop, scoop a one inch sized piece of dough from each color. Roll each ball into a thick rope about 6 inches long. Place both ropes parallel to each other so that both sides are touching. Pinch the top each end of the dough ropes together then gently twist them together. Transfer the twisted ropes to the prepped baking sheets and gently hook the top to create the iconic candy cane shape.
  7. Repeat with the remaining dough. Chill both sheets of prepared cookie dough in the fridge for about 15 minutes before baking. Bake for 10-12 minutes until the bottom edges and tips of the cookies are just barely turning golden brown. Sprinkle crushed candy canes on top of the cookies immediately after removing from the oven. Cool for 10 minutes on baking sheet then transfer to a cooling rack to finish cooling completely.
  8. Store the cookies between layers of wax or parchment paper in an airtight container. Cookies will stay fresh for about 2 weeks…if they last that long.
  9. Enjoy!
Recipe by janie-jean at