For as long as I can remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list of go to recipes that we got from either the electric company baking book or the Betty Crocker big red book. We always did half batches and kept them in a cool room until it was time to enjoy them.
I don’t have that same beautiful red Betty Crocker cookbook, but I was determined to make a candy cane cookie for my dad one year. My mom wasn’t available; I couldn’t get the recipe from her. That meant I got to create in the kitchen, and these little beauties came out. I don’t make them every year, but I feel all sorts of love for my dad when I do!
I hope they are able to bring a smile to your face; that they become a family tradition like they are for us! Let’s get baking some candy cane cookies!
Your Ingredients
- ¾ cup butter, softened
- 1 cup white sugar
- 2 eggs
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract (that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon)
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- red food coloring (preferably gel to get that deep color)
Your Steps To Candy Cane Cookies
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached. Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up. Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes (see video below for more information). Optional: Sprinkle with red and white colored sugar for fun!
Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark. The goal is to just about be browning when you remove them from the oven. Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.
What a fun addition to your cookie trays, right?!
Candy Cane Cookies
Ingredients
- ¾ cup butter softened
- 1 cup white sugar
- 2 eggs
- ½ teaspoon almond extract
- ½ teaspoon peppermint extract that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- red food coloring preferably gel to get that deep color
Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt.
- Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached.
- Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
- Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up.
- Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes
- Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark.
- The goal is to just about be browning when you remove them from the oven.
- Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.
Video
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