I’m so excited to talk about one of my favorite Christmas cookies–these candy cane cookies!
These are one of my family’s favorites throughout the years. We made them often when we were little, and they’re still a favorite today. These are one of those vintage recipes that have been passed down throughout the years. While I do love these cookies, there were a few things that I’ve always wanted to change.
For one, the vintage cookie recipe calls for almond and vanilla extract. I’ve always thought these cookies should have a peppermint flavor. Now, the cookies are rolled in crushed candy cane after they’re baked, but it’s not enough. So I bumped up the flavor with these and added peppermint extract. On top of that, I added crushed candy canes to the dough so there’s even more flavor pumped into these suckers.
Yes, these cookies are made with shortening. However, if you don’t like shortening, you can use all butter. Just be aware that the texture of the cookies may be a little bit more crisp and they may bake differently. If you’re like me and don’t mind using shortening around the holidays, then go on and use that shortening! My theory with shortening is that sometimes, with these older vintage recipes, you just gotta use it to get the taste that they’re intended for.
Let’s talk about what you can do with these candy cane cookies…
I know that we are all looking for delicious cookie recipes around the holidays. Many people like to assemble cookie plates for their neighbors or coworkers. They’re a fun, easy addition and look extra festive on a cookie plate.
Another thing is that these cookies are perfect for little hands! Have your kiddos scrub up and have the kids help. They will love rolling and shaping the dough. And of course, what usually comes with that is that the kids will love to eat the cookies, too.
Oh, and have I mentioned that these candy cane cookies would be perfect for Santa? Ho ho ho!
Candy Cane Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup powdered sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/4 cup very finely crushed candy canes
- 25 drops red food coloring
- additional crushed candy canes for garnish, about 2-3 tablespoons
Line two baking sheets with parchment paper and preheat oven to 375 F.
In the bowl of a stand mixer using the paddle attachment, cream together the butter, shortening, and powdered sugar for about 2 minutes until well-combined and creamy. Scrape down the bowl and add egg then extracts. Mix until well combined. Add the salt, flour, then crushed candy canes. Mix until just combined and no dry flour remains.
Remove half the dough from the bowl and place in another bowl. With the remaining dough left in the mixer, add the red food coloring and mix on low until well distributed and evenly colored.
Scoop a teaspoon amount of dough from both the white dough and red dough and roll them separately into ropes about 4-5 inches long. After the ropes have been formed, twist them around each other to form a candy cane effect, then bend down the top of the twisted rope to form a candy cane. Place the cookie on the baking sheet and continue until the dough is gone. Bake cookies for 8-9 minutes, trying not to let them brown around the edges. Remove from baking sheet on onto a cooling rack. Sprinkle with extra crushed candy cane if you'd like. Enjoy!