Candy Cane Cookies

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These Candy Cane Cookies are a festive, eye-catching treat that will instantly brighten up any holiday dessert table. With their swirled red and white stripes and adorable curved shape, they’re not only delicious but also delightfully playful. The tender vanilla-almond flavor melts in your mouth, making each bite reminiscent of sugar cookies with a charming twist.

Perfect for cookie exchanges, edible gifts, or just baking with kids during the holiday season, these cookies are easier to make than they look. Their buttery base is subtly flavored, allowing the fun peppermint-inspired design to take center stage without overwhelming your taste buds. If you love a soft and slightly crumbly cookie that looks like it came straight from Santa’s workshop, this one’s for you.

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Why You’ll Love These Candy Cane Cookies

• Whimsical and festive: Their bright red stripes and curved shape make them the ultimate Christmas cookie.
• Soft and buttery: A melt-in-your-mouth texture that balances just the right amount of sweetness.
• Kid-friendly baking: The shaping and coloring are perfect for getting little hands involved.
• Customizable: Add a hint of peppermint extract for a cool, minty twist.

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Preparation Phase & Tools to Use

Before you dive into the dough, it’s best to gather your equipment to streamline the process and ensure uniform, beautiful cookies.

Essential Tools and Equipment:

• Electric mixer: For creaming butter and sugar into a smooth, fluffy base.
• Mixing bowls: At least two medium-sized bowls for dividing and coloring the dough.
• Measuring cups and spoons: Accuracy is key for consistent flavor and texture.
• Plastic wrap: Helps chill and firm the dough before shaping.
• Baking sheet and parchment paper: Prevents sticking and allows even baking.
• Food-safe gloves or hands: Useful when rolling colored dough to avoid staining.

Each of these tools plays a crucial role in giving the cookies their texture and form. Chilling the dough ensures clean lines when twisting, and a good mixer helps develop that perfect soft-but-sturdy cookie structure.

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Ingredients for the Candy Cane Cookies

• Unsalted Butter: Forms the rich, creamy base of the cookie dough.
• Granulated Sugar: Adds sweetness and helps the dough hold structure.
• Egg: Binds the dough together while contributing to a tender texture.
• Vanilla Extract: Provides a sweet, warm background flavor.
• Almond Extract: Adds a distinct nutty aroma that complements the vanilla.
• All-Purpose Flour: The foundation of the dough, giving it shape and texture.
• Salt: Enhances the flavors and balances the sweetness.
• Red Gel Food Coloring: For the iconic candy cane stripes.
• Red Sanding Sugar (optional): Adds a glittery, crunchy finish.

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How To Make the Candy Cane Cookies

Step 1: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy. This usually takes about 2–3 minutes.

Step 2: Add the Egg and Extracts

Beat in the egg, followed by vanilla and almond extracts. Mix until fully incorporated and smooth.

Step 3: Add the Dry Ingredients

Gradually add in the flour and salt, mixing until a soft dough forms. If the dough feels sticky, chill for 20 minutes before dividing.

Step 4: Divide and Color the Dough

Split the dough in half. Leave one half plain and color the other half with red gel food coloring until evenly vibrant.

Step 5: Chill the Dough

Wrap both dough halves separately in plastic wrap and refrigerate for 30 minutes. This step helps firm up the dough, making it easier to roll and twist.

Step 6: Shape the Candy Canes

Roll a small piece of each dough into ropes about 4 inches long. Twist one red and one plain rope together and gently curve the top to resemble a candy cane.

Step 7: Bake and Cool

Place the shaped cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes until just set. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

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Serving and Storing Your Candy Cane Cookies

Serve these cookies as a cheerful holiday dessert, part of a cookie platter, or packaged in clear cellophane bags as gifts. They’re particularly charming alongside a mug of hot cocoa or a glass of cold milk.

To store, keep the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and thaw before serving. Their color and shape hold up well, even after freezing!

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Frequently Asked Questions

How do I keep the dough from getting too sticky?

If the dough becomes too soft to work with, chill it again for 10–15 minutes. Cold dough is easier to shape and less likely to break.

Can I add peppermint flavor?

Yes! You can substitute almond extract with peppermint extract or use half of each for a festive minty twist.

Can I use liquid food coloring?

Gel food coloring is best because it provides vibrant color without altering the dough’s consistency. Liquid coloring may make the dough too wet.

Can kids help shape these cookies?

Absolutely! This recipe is perfect for baking with children. The twisting step is fun and creative for all ages.

Do I need to use sanding sugar?

No, it’s optional. But adding it creates a sparkling finish and a slight crunch that complements the softness of the cookie.

Can I make these ahead of time?

Yes, you can shape and freeze the raw cookies. Bake from frozen by adding 1–2 extra minutes to the baking time.

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Want More Cookie Ideas with a Twist?

If you love these Candy Cane Cookies, you might also enjoy these delightful creations from the blog:

• Simple Apricot Cream Cheese Thumbprint Cookies
• Cinnamon Roll Cheesecake – A Heavenly Fusion
• Winter Brittle
• Honey Butter Sweet Alabama Pecan Bread
• Pecan Pie Lasagna

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you try a minty twist or stick to almond? Did the kids help with twisting? I’d love to hear your stories and see your versions of these festive favorites!

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