Candy Cane Cookies
User Reviews
5
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Prep Time
25 mins
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Cook Time
9 mins
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Refrigeration time
1 hr
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Total Time
1 hr 34 mins
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Servings
24 cookies
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Calories
140 kcal
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Course
Baked Goods
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Cuisine
American
Candy Cane Cookies
Description
The recipe mixes softened butter and shortening with confectioners' sugar to a creamy base, then adds egg and flavor extracts for a fragrant dough. Flour and salt are incorporated to form a soft dough. Coloring half the dough red allows shaping bright, dual-colored ropes. After chilling, dough segments are rolled into ropes, twisted together, and baked at 375°F to maintain a tender yet firm structure.
Finely crushed candy canes folded into the dough add a peppermint flavor and slight crunch, distinguishing these cookies from plain sugar cookies. The almonds and vanilla contribute subtle fragrance and depth. These cookies are visually appealing and suitable for holiday gatherings, offering a balance of softness and minty highlights.
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup shortening (if you don't have shortening, you can just use all butter)
- 1 cup confectioners' sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt fine sea salt
- red food coloring (to taste)
- 1/4 cup candy canes finely crushed, or peppermint candy
- 1/4 cup sugar
Instructions
- In a stand mixer using a paddle attachment, cream together butter, shortening, and confectioners' sugar.
- Add egg, almond extract, and vanilla extract. You can also use an electric hand mixer to do this.
- In a separate mixing bowl, combine flour and salt. Add flour mixture to butter mixture and continue to mix on low speed. If you're using an electric hand, mixer, you may need to use a wooden spoon to mix at this point. Mix until it forms into a soft dough.
- Divide dough in half and knead (or mix) red food coloring to one of the halves until color is even and blended through. Add as much food coloring as needed to get that bright red color.
- Wrap each ball of dough tightly in plastic wrap and refrigerate for at least 1 hour.
- When preparing to bake, preheat oven to 375℉.Shape one rounded teaspoon of dough from each half into a 4" rope shape. Smooth out each "rope" by rolling them back-and-forth on a slightly floured surface.
- Place the two "ropes" side-by-side.
- Twist to complete each cookie.
- Curve the top portion to create a hook. Place on a cookie sheet lined with parchment paper then curve down the top of each cookie to form the crook part of each candy cane.
- Bake for 9 minutes or until set and very light brown.
- While cookies are baking, mix crushed candies and granulated sugar. Remove cookies from the oven and Immediately sprinkle hot cookies with candy/sugar mixture.
- When cookies are set enough to move, carefully move to a cooling rack to cool the rest of the way before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 131mg | 5% |
| Potassium | 21mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 129IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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