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Festive Candy Cane Cookies are displayed as the featured image for a holiday baking article.

Best Candy Cane Cookies Ever

These Candy Cane Cookies are a delightful holiday treat, perfect for gifting or enjoying with loved ones. Infused with peppermint and almond extract, these buttery cookies boast a melt-in-your-mouth texture and a festive candy cane shape, making them a cherished holiday tradition.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Red gel food coloring
  • Crushed candy canes, for decorating

Equipment

  • Large bowl
  • Whisk
  • Separate bowl
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Plastic wrap
  • Baking sheets
  • Parchment paper
  • Oven
  • Wire rack
  • Rolling surface
  • Tablespoon

Method
 

  1. In a large bowl, whisk together the flour, granulated sugar, powdered sugar, salt, and baking powder.
  2. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the dough in half. In one half, add the peppermint extract and red food coloring. Mix until the color is evenly distributed.
  6. Wrap each half of the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  7. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  8. Take one tablespoon of each color dough. Roll each into a rope about 6 inches long.
  9. Place the two ropes side by side and gently twist them together.
  10. Curve one end of the twisted rope to form a candy cane shape.
  11. Place the candy canes on the prepared baking sheets, leaving about 1 inch between each cookie.
  12. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  14. While the cookies are still slightly warm, sprinkle them with crushed candy canes.

Notes

Don't overmix the dough. Chill the dough thoroughly to prevent spreading. Use gel food coloring for vibrant color. Let the cookies cool completely before decorating. Store in an airtight container at room temperature for up to 5 days. For variations, try adding cocoa powder for chocolate candy cane cookies or citrus zest for a bright flavor.