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.
On the 9th day of Christmas, My Casual Pantry baked for me…
Candy Cane Cookies
When I was young, I loved bringing treats to school on my birthday. Since I have a December birthday, I always picked Christmas cookies as my birthday treat to share. And, every year my cookie of choice was these Candy Cane Cookies.
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. 3/4 – 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.
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 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