Candy Cane Cookies

Prep Time:
20 mins

Cook Time:
10 mins

Total Time:
30 mins

Servings:
24

Yield:
2 dozen cookies

Ingredients

Directions

Preheat the oven to 350 degrees F (180 degrees C).

Beat confectioners’ sugar, butter, and shortening in a large bowl until creamy. Beat in egg, almond extract, and vanilla extract until smooth.

Whisk flour and salt together in a separate bowl; gradually stir into the butter mixture until combined. Divide dough in half. Stir red food coloring into one half until evenly tinted.

For each cookie, roll 1 teaspoon red dough and 1 teaspoon plain dough on a lightly floured surface into 4-inch strips. Place dough strips side by side, press lightly together, and twist to form a rope. Curve top of rope down to look like the handle of a candy cane. Place shaped cookie on an ungreased baking sheet. Repeat with remaining dough, forming one complete cookie at a time so the dough does not dry out.

Bake cookies in the preheated oven until lightly golden, about 9 to 10 minutes.

Remove cookies from the oven and sprinkle with a mixture of crushed peppermint candies and granulated sugar, if desired. Cool completely.

Recipe Tips

Chill the cookie dough for 10 to 15 minutes before rolling to prevent it from being too crumbly.

Lightly flour hands and work surface just enough to prevent dough sticking. Too much flour can make the cookies crumbly.

Nutrition Facts (per serving)