The appearance of candy canes in stores signals the arrival of Christmas and, of course, Christmas baking! Candy cane cookies may seem intricate, but they’re surprisingly easy to create. Starting with a classic shortbread cookie dough, infused with a hint of peppermint and vanilla extract, these cookies are a delightful treat. Feel free to experiment with other extracts, like almond or lemon, if you prefer. The dough is divided, with half-dyed red, twisted with its plain counterpart, and baked to a buttery, tender perfection.
| Servings | Total | CALORIES |
| 24 | 1hr | 150 per serving |
Curious About Crushing Candy Canes For Cookies?
Unwrap them and place them in a plastic bag, then gently crush them with a rolling pin, skillet, or meat mallet. Be cautious to achieve even crushing, avoiding large pieces and excessive dust.
Concerned About Candy Canes Melting In The Oven?
Yes, candy canes will melt at temperatures over 300°F for an extended period. If using crushed candy canes for decoration, sprinkle them over the cookies as soon as they come out of the oven, allowing the heat to slightly melt and adhere them.
And How Long Can You Store Candy Cane Shortbread Cookies?
Once cooled, store them in an airtight container, between parchment paper, for up to 1 week at room temperature or 2 weeks in the refrigerator.
Ingredients:
For the Cookies:
- 2 sticks salted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 3 cups all-purpose flour
- 1/2 – 1 teaspoon red food coloring
- 3 candy canes, crushed (optional)
Directions:
- In a large bowl, beat softened butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract, mixing well. Gradually add flour, scraping the bowl as needed.
- Take half of the dough, form a disc, wrap, and refrigerate for 1 hour.
- Add red food coloring to the remaining dough, mix until desired color, form a disc, wrap, and refrigerate for 1 hour.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Pinch off 1/2 tablespoon pieces of each color, roll them into 5-inch ropes, twist them, and form into candy cane shapes on the sheets.
- Bake for 12 minutes or until lightly golden. If using crushed candy canes, sprinkle immediately after baking. Cool on sheets and store in an airtight container.
Note:
If the dough becomes sticky, return it to the fridge for 15 minutes to firm up.
Tip:
Use ½ teaspoon of gel food coloring or 1 teaspoon of liquid red food coloring for this recipe.
Sweet Candy Cane Cookies
Ingredients
- 2 sticks salted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 3 cups all-purpose flour
- 1/2 – 1 teaspoon red food coloring
- 3 candy canes, crushed (optional)
Instructions
- In a large bowl, beat softened butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract, mixing well. Gradually add flour, scraping the bowl as needed.
- Take half of the dough, form a disc, wrap, and refrigerate for 1 hour.
- Add red food coloring to the remaining dough, mix until desired color, form a disc, wrap, and refrigerate for 1 hour.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Pinch off 1/2 tablespoon pieces of each color, roll into 5-inch ropes, twist, and form into candy cane shapes on the sheets.
- Bake for 12 minutes or until lightly golden. If using crushed candy canes, sprinkle immediately after baking. Cool on sheets and store in an airtight container.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!