Description
Delicious candy cane shaped cookies perfect for the holidays.
Ingredients
Scale
- 1 cup unsalted butter (at room temperature, 2 sticks)
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- ½ teaspoon table salt
- ½ to 1 teaspoon red food coloring
- 2 teaspoons sparkling sugar (optional)
Instructions
- In a large mixing bowl or bowl of a stand mixer, cream 1 cup unsalted butter (softened) on medium-high speed until light and fluffy. Scrape down the sides of the mixing bowl, then add 1 large egg, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ½ teaspoon table salt. Beat again on medium speed until everything is fully incorporated.
- Add 3 cups all-purpose flour to the creamed butter and sugar mixture and mix on low speed until JUST incorporated, scraping down the sides of the bowl if needed.
- Divide the dough in half and remove half the dough from the mixing bowl and pat into a 1-inch thick disk and wrap well in plastic wrap.
- To the dough left in the mixing bowl, add ½ teaspoon of red food coloring to the remaining dough. Fold the food coloring into the dough, using a spatula or your hands until the dough is evenly dyed. If needed, add up to ½ teaspoon of additional food coloring until the dough is a bright, vibrant red. Divide the dough in half and remove half the dough from the mixing bowl and pat into a 1-inch thick disk and wrap well in plastic wrap.
- Refrigerate both disks of dough for at least 2 hours or up to 48 hours to allow the cookie dough to chill.
- When ready to shape the cookies, line two large baking sheets with parchment paper.
- Pinch off about ½ tablespoon of dough from each disk, so that you have both a red and white section of dough. Using your palm, roll each section of dough into a thick rope about 5 inches long, ensuring that each log of dough is the same length.
- Pinch the tops of the white and red ropes together and twist them together, curving the top of the dough into a candy cane shape. Place the shaped candy cane cookie onto the parchment-lined baking sheet, spacing the cookies 2 inches apart. Repeat the process until no dough remains.
- Place the baking sheets with the shaped candy cane cookies into the refrigerator and chill for 15-30 minutes before baking. During this time, preheat the oven to 375°F/190℃.
- Once the oven has preheated and the cookies have chilled, remove the baking sheets from the refrigerator and sprinkle the sparkling sugar over the cookies.
- Bake until the bottom edges are just barely starting to turn lightly golden, about 8-10 minutes.
- Once golden, remove the cookies from the oven. Cool the cookies for 10 minutes on the baking sheet, then transfer them to wire cooling racks and cool completely.
Notes
- Ensure the dough is well chilled for easier shaping.
- Optional: Add more food coloring for a brighter red.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg