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Candy Cane Cookies

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Candy Cane Cookies are festive, buttery treats with a delightful vanilla-almond flavor, twisted into the shape of classic candy canes. They’re perfect for holiday baking, gifting, or decorating your dessert table.

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

Instructions

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Cream together butter and sugar until light and fluffy.
  3. Add egg, vanilla extract, and almond extract. Mix until combined.
  4. Gradually add flour and salt, mixing until a smooth dough forms.
  5. Divide dough in half. Leave one half plain and tint the other with red food coloring.
  6. Chill both doughs for 30 minutes.
  7. Roll 1 teaspoon of each dough into 5-inch ropes. Twist ropes together and shape into candy cane forms.
  8. Place on prepared baking sheets and bake for 8–10 minutes, until set but not browned.
  9. Optional: Sprinkle crushed peppermint or sanding sugar on warm cookies.
  10. Cool completely on a wire rack before serving or storing.

Notes

  • Use peppermint extract instead of almond for a classic candy cane flavor.
  • Chill dough before shaping to help cookies hold their shape.
  • Gel food coloring provides vibrant color with minimal moisture.
  • Drizzle or dip in white chocolate for extra flair.
  • Freeze shaped dough for up to 1 month; bake from frozen with a few extra minutes.

Nutrition

Find it online: https://cookedbymaya.com/candy-cane-cookies/