Description
Delicious and festive candy cane cookies perfect for the holiday season.
Ingredients
Scale
- 1 cup butter (softened to room temp)
- 1 cup powdered sugar
- 1 large egg
- 1½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon kosher salt
- red food coloring
- white sanding sugar
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- To a large mixing bowl, add the butter, sugar, egg, almond extract, and vanilla. Use a hand mixer to cream together.
- Add in the flour and salt and mix until just combined.
- Divide the dough in half, placing half the dough into a small mixing bowl.
- Use the hand mixer to blend red food coloring into half the dough until it reaches the shade you’re after.
- Lightly flour a board. Use a small cookie scoop to scoop 1 teaspoon of each dough. Roll each into a ball then use the palm of your hand to roll each ball into an approximately 2 inch rope.
- Gently pinch the two ropes together and continue rolling with the palm of your hand until it reaches 4 inches in length.
- Gently pinch one end while twisting the other so the colors form the candy cane stripes. Shape the end into a hook and lay onto the prepared baking sheet. Repeat until out of dough.
- Pour white sanding sugar onto a plate and press each cookie into the sugar and then back onto the baking sheet.
- Bake for 8-10 minutes or until very lightly brown.
- Remove from the oven and let cool on the pan for approximately 5 minutes.
Notes
- These cookies can be stored in an airtight container for up to a week.
- Feel free to adjust the food coloring to achieve the desired shade.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg