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
Scale
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.
