Candy Cane Cookie Recipe

These Betty Crocker candy cane cookies have been the star of Christmas cookie trays for years! They are a classic made with twists of bright red and white dough.

Prep Time: 25

Cook Time: 9

Chill Time + Cool Time: 4

Total Time: 4 34

Servings:

Ingredients

½ cup (1 stick) salted butter , barely softened
½ cup shortening
1 cup sifted powdered sugar
1 large egg
1 teaspoon almond extract , or peppermint extract
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
Red food coloring

Instructions

Make dough: In the bowl of stand mixer fitted with a paddle attachment, mix 1/2 cup butter, 1/2 cup shortening, and 1 cup powdered sugar on medium speed until smooth and fluffy. Stir in one egg, 1 teaspoon almond extract, and 1 teaspoon vanilla extract on low until just combined. Scrape down the side of the bowl and mix in the 2 1/2 cups flour and 1/2 teaspoon salt on low until flour is no longer visible.
Divide the dough in two parts. Place one half on a sheet of plastic wrap. Mix red food coloring into the other half on low speed until combined and bright red. Shape dough into discs and wrap in plastic wrap. Chill at least 3 hours or overnight.
Preheat the oven to 375℉. Line a baking sheet with parchment paper.
On a floured work surface, place chilled red and white dough. Using your fingers, pinch a 1-inch ball of the white dough and roll it into a 5-inch rope. Repeat with the red dough, keeping the ropes the same length. Place the ropes side-by-side and twist the pieces together to make a swirl. Transfer to the baking sheet and curve the top into a candy cane shape. Repeat with the remaining dough, placing the cookies 2 inches apart on the baking sheet.
Bake 9 to 10 minutes, or until edges are barely starting to brown. Let cool on baking sheet 10 minutes before moving to a wire cooling rack to cool completely.

Notes

Variation:

Swap the almond extract for peppermint for a more minty flavor. Then add crushed candy canes on top.
Divide the dough into smaller portions and add different food coloring to each to create a rainbow candy cane.
Brush an egg wash (1 egg + water beaten together) over the cookies and sprinkle with coarse sugar before baking.

Storage: Keep in an airtight container at room temperature up to 1 week.

Recipe from Michelle Wilson.

Nutrition