These festive almond candy cane cookies are a family favorite. With their tender, buttery texture, these will be the star of any holiday cookie swap, alongside Santa's whiskers cookies.
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This post was originally published in December 2018 and has been updated.
Cornstarch cookies, holiday meringue cookies, and these almond candy cane cookies are a holiday staple in our house. Their festive look and flavor make them a crowd favorite. While shaping the cookies takes patience, the result is well worth the effort!
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Why This Recipe Works
- The color and candy cane shape is festive and fun.
- A hint of almond extract is unexpected but adds a special holiday touch.
- The buttery, melt-in-your-mouth texture is irresistible.
Ingredient Notes
- Unsalted butter: This recipe has been retested and updated to use all butter instead of equal parts butter and shortening. Butter's flavor is unmatched.
- Powdered sugar: The fine consistency contributes to these cookies' tender, delicate texture.
- Almond extract is traditional in this family recipe. If you prefer peppermint extract, start by substituting ¼ or ½ of the amount since peppermint extract is very strong.
See the recipe card for detailed instructions and amounts.
How to Make Almond Candy Cane Cookies
Step 1: Add the butter and powdered sugar to the bowl of a stand mixer. Mix until well blended and creamy.
Step 2: Add the egg and extracts and mix until well combined.
Step 3: Add the flour and salt and mix until just combined.
Step 4: Remove ½ of the dough. To the remaining dough in the bowl, add food coloring and mix until fully incorporated.
Step 5: Separately wrap the plain and red dough in plastic wrap. Chill for 2 hours or overnight.
Step 6: To shape the cookies, portion the dough into balls approx. 1 tablespoon each. A cookie scoop works well for this.
Step 7: Roll one ball of red dough into a 5-6 inches long log. Repeat with one ball of plain dough. Do this on a floured surface to prevent the dough from sticking.
Step 8: Place the logs side-by-side. With two hands, gently roll in opposite directions to create the twisted look. Bend one end of the dough over to create the candy cane shape.
Step 9: Transfer the shaped cookie dough to a parchment-lined baking sheet. Chill for 30 minutes.
Step 10: Bake the cookies at 375℉ for 8 minutes or until set. The cookies should not start to brown. Cool the cookies on the pan before gently removing them, as they can break if moved while warm.
Expert Tips
- Start with room-temperature butter and egg so the ingredients blend smoothly and evenly.
- Use food coloring gel for a more intense color.
- Chill the dough before and after shaping the cookies. This greatly helps to prevent them from spreading and losing their festive shape.
- Use parchment paper on the baking sheets to prevent the cookies from sticking. It also makes clean-up a breeze.
- Cool the cookies on the baking sheet before moving. These cookies can break easily if moved while warm.
Almond Candy Cane Cookie FAQs
They should be stored at room temperature in an airtight container for up to one week.
These cookies are best fresh, but they can be frozen if necessary. To freeze, store them in an airtight container to minimize breakage. Freeze the cookies for up to one month.
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📖 Recipe Card
Almond Candy Cane Cookies
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Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 1 cup powdered sugar
- 1 large egg (room temperature)
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon Kosher salt
- 3-4 drops red food coloring gel (or ½ teaspoon liquid red food coloring)
Instructions
- In the bowl of a standing mixer, cream butter and sugar until creamy. Beat in egg and almond and vanilla extracts until well combined. Mix in flour and salt until just combined.1 cup unsalted butter, 1 cup powdered sugar, 1 large egg, 1 teaspoon pure almond extract, 1 teaspoon pure vanilla extract, 2 ½ cups all-purpose flour, ¾ teaspoon Kosher salt
- Remove half of the dough and set aside. To the remaining half of dough, add red food coloring and mix until incorporated.3-4 drops red food coloring gel
- Separately wrap the plain dough and red dough in plastic wrap. Chill for 2 hours or overnight.
- To shape the cookies: portion the plain dough into 1 tablespoon-sized balls. A cookie scoop is useful for this. Repeat with the red dough.
- Roll a red dough ball into a log about 5-6 inches long. Repeat with the plain dough. Place the logs side by side and gently roll each end in opposite directions to create the classic twist shape. Bend one end of the dough over to create the candy cane shape.
- Place on a parchment-lined baking sheet. Chill for 30 minutes.
- Meanwhile, preheat the oven to 375℉.
- Bake for 8 minutes, but do not brown. Cool completely on the baking sheet. (See notes)
- If desired, dust the cookies with powdered sugar. Store in an airtight container for up to seven days.
Notes
- This recipe has been updated to use all butter instead of equal parts butter and shortening. Butter has a superior flavor, but this dough does require chilling.
- Don't skimp on the chilling time since this is important to help prevent the cookies from spreading and losing their shape.
- Use food coloring gel for a more intense color.
- Use parchment paper to prevent the cookies from sticking. This also makes clean-up a breeze.
- Cool the cookies completely before removing them from the baking sheet. They are tender and break easily if moved while warm.
- To freeze, store the cookies in an airtight container to minimize breakage. They can be frozen for up to one month.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These are a tried and true family favorite from my childhood. They are a festive addition to any holiday party or cookie tray.