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These candy cane cookies have been a favorite in our family for generations. They are a must on any Christmas cookie plate!
A Christmas Cookie Tradition
Candy Cane Cookies are a tradition in my family. My mom would always make cookie plates for friends and neighbors, these candy canes were featured on the plates, and they were always one of my favorite cookies. Something about the whimsical shape, or maybe the swirl. They also taste so good. These cookies look precious on top of or hanging off the edge of a big mug of hot cocoa. They taste good dipped in, too!
Ingredients to Make Candy Cane Cookies
These cookies call for your typical cookie ingredients:
- Butter and shortening – adding shortening helps the cookies not to spread because it has a higher melting point
- Confectioners’ sugar – creamed with butter and sugar, this is the base of your cookie dough
- 1 egg – A room temperature egg yields better results when mixing because a room temperature egg will more easily mix into the batter
- Almond extract and vanilla extract
- All purpose flour and sea salt – added to a separate bowl, this will be mixed in slowly
- Red food coloring – added to half of the dough
- Sugar – sprinkle on the warm cookies
- Crushed peppermint candies – optional, but adds a great flavor and texture
Variations and Substitutions
Peppermint extract – Kick it up a notch with peppermint extract instead of almond extract.
A green twist – Substitute green food coloring for either half of the dough for a different twist on the classic.
Add a little chocolate – Add finely chopped white chocolate peppermint bark to the plain white dough portion for a more decadent cookie.
How to Twist the Dough into a Candy Cane
To see these steps with detailed pictures, click “View Step Photos” in the recipe card below. Here are some quick tips on to make the candy cane shape:
- Step 1: Take a teaspoon of dough from the red dough and the white dough.
- Step 2: Roll out 2 ropes about 4 inches long each.
- Step 3: Place the two ropes next to each other, side by side.
- Step 4: Twist the ropes two or three times together.
- Step 5: Curve the top portion of the combined ropes to make a hook.
Serving Suggestions
I absolutely love having these candy cane cookies with hot chocolate. Serve them on the side or dip into your cocoa before taking a bite. You can hook the cookies over the side of a mug, making a cute way to serve guests. You can also serve alongside egg nog, hot cider, wassail, or our popular Starbucks Caramel Apple Spice drink.
Make Ahead and Storage Tips
Make your dough ahead of time and store it! USDA.gov says that homemade cookie dough keeps well in the fridge for 2-4 days, if stored correctly, and 2 months in the freezer, stored correctly. The best way to store cookie dough in the fridge or freezer is to wrap a log or ball of it air tightly in plastic wrap or cling film. You can take it a step further and place this in an airtight container to keep ensure it doesn’t smashed or get freezer burn. If freezing, thaw in the refrigerator overnight before rolling out and twisting into candy canes.
More Christmas Cookie Recipes
Here are some more cookies will look fantastic on a cookie plate along with these candy cane cookies:
The Best Christmas Cookie Recipe
Hershey’s Peanut Butter Blossoms
Snowball Cookies
Elf Cookies
Gingerbread Cookies
Chocolate Crinkle Cookies
Linzer Cookies
Dipped Ritz Cookies
Candy Cane Cookies
Equipment
- Electric Mixer
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup shortening (if you don't have shortening, you can just use all butter)
- 1 cup confectioners' sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon fine sea salt
- red food coloring (to taste)
- 1/4 cup peppermint candy or candy canes (finely crushed)
- 1/4 cup sugar
Instructions
- In a stand mixer using a paddle attachment, cream together butter, shortening, and confectioners' sugar.
- Add egg, almond extract, and vanilla extract. You can also use an electric hand mixer to do this.
- In a separate mixing bowl, combine flour and salt. Add flour mixture to butter mixture and continue to mix on low speed. If you're using an electric hand, mixer, you may need to use a wooden spoon to mix at this point. Mix until it forms into a soft dough.
- Divide dough in half and knead (or mix) red food coloring to one of the halves until color is even and blended through. Add as much food coloring as needed to get that bright red color.
- Wrap each ball of dough tightly in plastic wrap and refrigerate for at least 1 hour.
- When preparing to bake, preheat oven to 375℉.Shape one rounded teaspoon of dough from each half into a 4" rope shape. Smooth out each "rope" by rolling them back-and-forth on a slightly floured surface.
- Place the two "ropes" side-by-side.
- Twist to complete each cookie.
- Curve the top portion to create a hook. Place on a cookie sheet lined with parchment paper then curve down the top of each cookie to form the crook part of each candy cane.
- Bake for 9 minutes or until set and very light brown.
- While cookies are baking, mix crushed candies and granulated sugar. Remove cookies from the oven and Immediately sprinkle hot cookies with candy/sugar mixture.
- When cookies are set enough to move, carefully move to a cooling rack to cool the rest of the way before serving.
