Description
Classic holiday candy cane cookies with beautiful red and white twisted stripes. These festive treats combine almond and vanilla flavors in a tender, buttery cookie that’s perfect for Christmas celebrations and cookie exchanges.
Ingredients
Scale
- ½ cup butter, softened
- ½ cup shortening
- 1 cup sifted confectioners’ sugar
- 1 egg
- 1½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 2½ cups sifted all-purpose flour
- 1 teaspoon salt
- ½ teaspoon red food coloring
- ½ cup crushed peppermint stick candy (optional)
- ½ cup granulated sugar (optional, for sprinkling)
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Mix butter, shortening, confectioners’ sugar, egg, almond extract, and vanilla until well combined.
- In separate bowl, mix flour and salt. Add to butter mixture until just combined.
- Divide dough in half. Blend red food coloring into one half.
- Roll 1 teaspoon each of red and white dough into 4-inch strips. Place side by side, press lightly, and twist like rope.
- Curve top of each rope to form candy cane shape.
- Bake 9 minutes or until lightly browned. Remove while warm and sprinkle with crushed peppermint candy and sugar if desired.
Notes
- Gel food coloring works better than liquid for vibrant color without affecting dough consistency
- Chill shaped cookies for 15 minutes before baking to help maintain shape
- Store in airtight container for up to 1 week
- Cookies can be frozen for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg