This tender, almond-flavored cookie has red and white dough twisted together to resemble a candy cane. Drizzled with white chocolate, these cookies are fun and festive.
These candy cane cookies are a childhood favorite of mine. They are tender and buttery with an almost melt-in-your-mouth texture. Almond extract is somewhat unexpected but it only adds to the festive flair.
Making Candy Canes
These cookies start with butter, shortening, and powdered sugar, which gives them a tender crumb. Almond extract adds that festive, holiday flavor. For the contrasting stripes of a candy cane, tint half of the dough with red food coloring.
Shaping the Candy Canes
To shape the cookies, roll a small ball (approx. ¾ - 1 inch) of red dough, shaping it into a log. Repeat with a ball of the white dough.
The cookies can be shaped in two different ways. First, place a log of each red and white dough side by side and roll together merging into one log. Then, rolling each end in opposite directions, twist to resemble a candy cane (as in the picture below).
Alternatively, place a log of each red and white dough side by side. Then, rolling each end in opposite directions, gently twist the two logs together. This results in more of a braided looking candy cane (note the cookies in the cup in the picture below). Either method is fine. I used both methods when I made these candy canes.
After twisting the dough together, gently place the dough on a parchment-lined baking sheet and bend one end to resemble a candy cane. Bake at 375 degrees for 8 minutes. After baking, decorate the candy canes with a drizzle of white chocolate or a sprinkling of powdered sugar or crushed peppermint candies.
- ½ cup butter
- ½ cup shortening
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 1 teaspoon salt
- ½ teaspoon red food coloring
- Preheat oven to 375 degrees.
- In the bowl of a standing mixer, cream butter, shortening, and sugar until creamy. Beat in egg and almond and vanilla extracts. Mix in flour and salt until combined.
- Remove half of the dough and set aside. To the remaining half of dough, add red food coloring and mix until incorporated.
- Roll equal sized portions of each color dough into ropes. Place ropes side by side and gently roll together twisting to form a candy cane shape. Place on a parchment-lined baking sheet. Bake for 8 minutes, but do not brown. Let cool.
- If desired, garnish with a drizzle of white chocolate or a sprinkling of powdered sugar or crushed peppermint candies.
If you've missed the previous recipes in 12 Days of Christmas Cookies, here are the links to those posts:
1st Day - Best Peanut Butter Kiss Cookies
2nd Day - Chocolate Mint Chip Cookies
3rd Day - Santa's Whiskers Cookies
4th Day - Cornflake Christmas Wreath
5th Day - Cornstarch Cookies
6th Day - Divinity Surprise Cookies
7th Day - Magic Cookie Bars
8th Day - Pecan Tassies