If you are looking for a festive and delightful treat that perfectly captures the spirit of the season, this Candy Cane Cookies Recipe is just what you need. These charming swirled cookies combine the crisp sweetness of crushed candy canes with a tender, buttery dough that’s subtly enhanced by almond and vanilla extracts. They not only taste amazing but also bring vibrant splashes of red and white to your holiday table, making them irresistible for both gifting and enjoying at home. Get ready to create a batch of treats that will fill your kitchen with the nostalgic aromas of the holidays and bring smiles to everyone lucky enough to try them!
Ingredients You’ll Need
This Candy Cane Cookies Recipe relies on a handful of simple, classic ingredients that come together to create a perfect balance of flavor, texture, and festive color. Each ingredient is essential: shortening and butter ensure a tender crumb, powdered sugar adds sweetness and smoothness, and the crushed candy canes provide that unmistakable minty crunch and holiday charm.
- ½ cup Crisco shortening: Adds lightness and a delicate texture to the cookies.
- ½ cup butter (softened): Brings richness and a melt-in-your-mouth quality.
- 1 cup powdered sugar: Sweetens and helps achieve a silky dough consistency.
- 1 large egg: Binds everything together and adds moisture.
- 1 tsp almond extract: Gives a lovely, nutty aroma that complements the mint.
- 1 tsp vanilla extract: Enhances all the flavors with warmth and depth.
- 2½ cups all-purpose flour: The sturdy, essential base for your dough.
- 1 tsp salt: Balances the sweetness and enhances flavor complexity.
- ½ tsp red food coloring: For the classic candy cane red stripe.
- ½ cup crushed candy canes: Gives an iconic peppermint crunch and sparkle.
- ½ cup sugar: Used for coating, adding a sweet and slightly crunchy finish.
How to Make Candy Cane Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375ºF and lining a cookie sheet with parchment paper. This step ensures your cookies bake evenly and come off the sheet easily without sticking or breaking.
Step 2: Create Candy Cane Coating
In a small bowl, mix together the crushed candy canes with the sugar. This sweet, minty mixture will be sprinkled on your cookies after baking, adding a sparkling, flavorful finish.
Step 3: Mix the Dough
Using a large bowl, combine the butter, shortening, powdered sugar, egg, vanilla, and almond extract. Beat everything thoroughly until the mixture is smooth and creamy, which ensures the dough will be tender and flavorful. Then, slowly stir in the flour and salt until just combined, careful not to overmix.
Step 4: Divide and Color the Dough
Split the dough into two equal parts. To one part, carefully blend in the red food coloring until it’s evenly distributed; this gives your cookies that classic candy cane color contrast that everyone loves.
Step 5: Shape the Cookie Dough
Divide each colored dough half into 36 small balls. Then, roll one ball from each color into 4-inch long ropes. Place the red and white dough ropes side by side and press them lightly together. Twist them gently to form a candy cane-inspired rope shape, then place them securely on the baking sheet. Repeat with all the dough balls.
Step 6: Bake and Coat
Bake your beautifully twisted ropes at 375ºF for 9 minutes until they’re set but not browned heavily. Once out of the oven, while still warm, sprinkle generously with your candy cane sugar mixture. This will stick perfectly to the cookies and add that signature mint crunch with every bite.
Step 7: Cool Completely
Transfer the cookies to a wire rack to cool. This allows them to firm up while keeping their delicate texture intact. Cooling completely also lets the candy cane topping harden slightly for a delightful crisp finish.
How to Serve Candy Cane Cookies Recipe
Garnishes
These cookies look gorgeous all on their own thanks to their festive swirl and sparkling candy cane topping, but you can amp up the presentation with a little powdered sugar dust or a drizzle of white chocolate for added sweetness and elegance.
Side Dishes
Candy Cane Cookies are perfect companions to classic holiday beverages. Serve alongside hot cocoa, peppermint tea, or even a frothy latte to complement their minty flavor. They also pair wonderfully with a scoop of vanilla ice cream for a cool, refreshing treat.
Creative Ways to Present
Arrange your cookies in a spiral stack on a festive plate or nestle them in mini cupcake liners for individual servings. Wrapping them in cellophane tied with a red ribbon makes for charming edible gifts that will brighten someone’s day and make your Candy Cane Cookies Recipe unforgettable.
Make Ahead and Storage
Storing Leftovers
Place any leftover cookies in an airtight container at room temperature. They’ll keep their fresh flavor and texture for up to a week, making them an easy treat to enjoy throughout the holidays.
Freezing
If you want to enjoy these delightful candies later, freeze the twisted cookie ropes before baking. Wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready, bake them straight from the freezer—this helps preserve their taste and texture beautifully.
Reheating
To refresh your cookies, pop them in a warm oven at 300ºF for about 5 minutes. This warms them slightly and revives their crispness without making them hard or dry, preserving that minty freshness.
FAQs
Can I substitute almond extract with something else?
Absolutely! If almond extract isn’t your thing, you can replace it with an equal amount of more vanilla extract or even a hint of peppermint extract for an extra minty punch, though the flavor will vary slightly.
Why do I need both shortening and butter?
The combination of shortening and butter creates the perfect texture—shortening provides tenderness and lightness while butter adds richness and flavor. Using both gives the cookies a tender crumb that’s hard to beat.
Can I use crushed peppermint candy instead of candy canes?
Yes, crushed peppermint candies work well! Just be aware that some peppermint candies might be softer or have different sweetness levels, but they will still give that signature mint crunch and festive look.
What if I don’t want to use red food coloring?
You can skip the food coloring altogether or experiment with natural coloring options like beet powder, although the classic candy cane swirl will look different. Alternatively, create peppermint stick shapes without coloring for a simple, elegant treat.
How do I get the perfect twist in these cookies?
Make sure your dough ropes are of even thickness and press them together firmly before twisting gently. Don’t over-twist, or the colors may blend too much. With a little practice, you’ll get lovely, distinct candy cane spirals every time.
Final Thoughts
Making this Candy Cane Cookies Recipe is not just about baking cookies; it’s about embracing the joy and tradition of the holiday season with a recipe that’s as fun to create as it is to eat. Whether you’re sharing with loved ones or sneaking one (or two) for yourself, these cookies are guaranteed to become a festive favorite. So roll up your sleeves, grab your ingredients, and get ready to fill your kitchen with holiday magic!
Print
Candy Cane Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Candy Cane Cookies combine a soft, buttery base with a swirl of red food coloring and a delightful crunch from crushed candy canes. Twisted into charming peppermint-striped ropes, these cookies are perfect for holiday celebrations, offering a sweet and minty treat that’s as visually appealing as it is delicious.
Ingredients
Cookie Dough
- ½ cup Crisco shortening
- ½ cup butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ tsp red food coloring
Topping
- ½ cup crushed candy canes
- ½ cup sugar
Instructions
- Preheat and Prepare: Preheat your oven to 375ºF (190ºC). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Candy Cane Mixture: In a small bowl, combine the crushed candy canes with the sugar. Set this mixture aside to be used as a topping.
- Mix Dough Base: In a large mixing bowl, thoroughly combine the softened butter, Crisco shortening, powdered sugar, egg, vanilla extract, and almond extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Gradually stir in the all-purpose flour and salt into the wet ingredients until a consistent dough forms.
- Color Half the Dough: Divide the dough evenly in half. Incorporate the red food coloring into one half of the dough, kneading it in until the color is uniformly distributed.
- Form Dough Balls: Take each half of the dough and divide it into 36 equal-sized balls, making a total of 72 balls.
- Shape and Twist: Roll one ball of red dough and one ball of uncolored dough into ropes approximately 4 inches long. Place the two ropes side by side and press them together lightly. Twist the combined ropes gently to form a candy cane-like stripe pattern. Place each twisted rope on the prepared baking sheet. Repeat this process with the remaining dough balls.
- Bake: Bake the shaped cookies in the preheated oven for 9 minutes, or until the edges are set but the cookies remain soft.
- Add Topping: Remove the cookie sheet from the oven and immediately sprinkle the cookies with the prepared candy cane and sugar mixture while still warm, so the topping adheres properly.
- Cool: Transfer the cookies onto a wire rack and allow them to cool completely before serving or storing.
Notes
- Ensure that the butter and Crisco shortening are softened for easier mixing and a smoother dough.
- Do not overbake the cookies; 9 minutes is sufficient to keep them soft with slight crisp edges.
- For a stronger peppermint flavor, you can add a few drops of peppermint extract to the dough along with the vanilla and almond extracts.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- Adjust the amount of red food coloring to achieve your preferred shade of red.
