Name: Candy Cane Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1/2 tsp almond extract; 1 tsp vanilla extract; 1/4 tsp salt; Red food coloring (gel preferred); Optional: crushed peppermint candies or sanding sugar for garnish

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Candy Cane Cookies are a festive holiday treat that combines buttery vanilla and almond flavors in a fun, twisted design that looks just like the classic Christmas candy. I love how these cookies bring both a cheerful appearance and a melt-in-the-mouth texture to my holiday dessert table. Whether I’m baking with kids or prepping cookie boxes, these are always a seasonal favorite.

Why You’ll Love This Recipe

I love how these cookies blend simplicity with creativity. The dough is easy to make, and twisting the red and white ropes into candy cane shapes adds a personal, handmade touch. They hold their shape well while baking, and the almond-vanilla flavor combo gives them a nostalgic, buttery richness. I can make them ahead of time, freeze the dough, or bake a big batch for holiday gifts. They’re as fun to make as they are to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsalted butter, softened
Granulated sugar
Egg
Almond extract
Vanilla extract
Salt
Red food coloring
Optional: crushed peppermint candies or sanding sugar for garnish

Directions

I start by creaming together the softened butter and sugar in a large mixing bowl until it’s light and fluffy.
I add the egg, vanilla extract, and almond extract, mixing until well combined.
I gradually mix in the flour and salt until a smooth dough forms.
I divide the dough in half. I leave one half plain and tint the other half with red food coloring, kneading it in until the color is even.
I chill both portions of dough for about 30 minutes to make shaping easier.
Once chilled, I take a teaspoon of each dough color and roll them into ropes about 5 inches long. I gently twist them together and curve the top to form a candy cane shape.
I place the cookies on a parchment-lined baking sheet and bake at 375°F (190°C) for 8 to 10 minutes, or until just set but not browned.
While warm, I sometimes sprinkle crushed peppermint or sanding sugar over the tops for sparkle and crunch.
I let the cookies cool completely on a wire rack.

Servings and timing

This recipe yields about 24 to 30 cookies, depending on the size I shape them. Prep time takes around 30 minutes (plus 30 minutes of chilling), and baking takes 8 to 10 minutes per batch. Total time is about 1 hour and 15 minutes.

Variations

If I want a different flavor profile, I sometimes swap almond extract for peppermint extract to match the candy cane look. I’ve also added a little cocoa powder to one half of the dough for a chocolate twist. For a decorative upgrade, I drizzle white chocolate over the cooled cookies or dip the ends in melted chocolate and crushed candy canes.

storage/reheating

I store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze the unbaked dough shapes on a tray, then transfer to a freezer bag—they bake beautifully straight from the freezer with just an extra minute or two in the oven.

FAQs

Can I use peppermint extract instead of almond?

Yes, I often switch to peppermint extract when I want that classic candy cane flavor. I just make sure not to overdo it—peppermint can be strong!

Why do my cookies lose their shape?

It usually means the dough was too warm. I always chill the dough before shaping, and if the cookies look too soft before baking, I pop them back in the fridge for 10 minutes.

Can I make the dough ahead of time?

Definitely. I make the dough up to 2 days in advance and keep it wrapped in the fridge until I’m ready to shape and bake.

What type of food coloring works best?

I use gel food coloring for vibrant red without altering the dough’s texture. Liquid coloring works too, but I might need a bit more, which can slightly soften the dough.

Do these cookies spread while baking?

They don’t spread much at all, especially if the dough is chilled. I space them about an inch apart just to be safe.

Conclusion

Candy Cane Cookies are the ultimate holiday cookie for me—festive, flavorful, and fun to make. With their charming look and buttery flavor, they’re always a hit at parties and cookie swaps. I enjoy making them part of my holiday tradition every year, and they never fail to bring smiles and compliments.