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Easy Candy Cane Cookies Recipe

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4.7 from 56 reviews

This Easy Candy Cane Cookie Recipe offers a delightful holiday treat featuring soft, melt-in-your-mouth cookies with a festive twist. These cookies combine classic buttery sweetness with a subtle almond extract flavor and a vibrant red and white candy cane design, topped with crushed peppermint candy canes for a refreshing crunch. Perfect for Christmas celebrations, gifting, or adding a cheerful touch to your holiday dessert table.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar (confectioners’ sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Other

  • Red gel food coloring
  • 1/2 cup crushed candy canes (for topping)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
  2. Cream the Butter and Sugar: In a large bowl, beat 1 cup softened butter and 1 cup powdered sugar together with a mixer until light and fluffy, about 3-4 minutes. Add the egg, vanilla extract, and almond extract, then beat until fully incorporated.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add this to the wet mixture, stirring just until combined without overmixing.
  4. Divide the Dough: Split the dough into two equal parts. Leave one plain and add red gel food coloring to the other half, kneading until the color is evenly distributed.
  5. Shape the Candy Cane Cookies: Roll small portions (about 1 tablespoon) of each dough into 6-inch ropes. Twist one plain rope together with one red rope and curve them into a candy cane shape. Place on prepared baking sheets, spaced slightly apart.
  6. Bake the Cookies: Bake at 350°F for 9-12 minutes until edges are just lightly golden, maintaining a soft interior. Watch carefully to avoid overbaking.
  7. Cool the Cookies: Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing air circulation to prevent sogginess.
  8. Add the Candy Cane Topping: While still slightly warm, sprinkle crushed candy canes evenly over the cookies to add peppermint crunch and festive flair.
  9. Let the Cookies Cool Completely: Allow the cookies to cool fully on the wire rack so the topping sets properly and cookies hold their shape when served.

Notes

  • Use gel food coloring for the best vibrant color without altering dough consistency.
  • Crush candy canes ahead and store in a sealed container to save time and avoid mess.
  • Try peppermint or orange extract instead of almond for different flavor variations.
  • If dough feels too soft, chill it in the refrigerator for about 30 minutes before shaping.
  • Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
  • For gifting, present cookies in festive boxes or tins and tie with ribbon for a special touch.

Keywords: Candy Cane Cookies, Christmas Cookies, Holiday Cookies, Festive Cookies, Peppermint Cookies, Soft Cookies, Easy Cookie Recipe

Find it online: https://biteandenjoy.com/easy-candy-cane-cookies-recipe/