Print

Candy Cane Cookies

Ingredients

  • 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

Instructions

  1. Line two baking sheets with parchment paper and preheat oven to 375 F. 

  2. 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. 

  3. 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. 

  4. 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!