Candy Cane Cookie Recipe You’ll Bake Every Christmas
Classic twisted sugar cookies with red and white dough, flavored with almond and peppermint, shaped like candy canes — a festive and fun holiday treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: hour 15 minutes
- Yield: 30 cookies 1x
Ingredients
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2½ cups all-purpose flour
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 egg
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1 tbsp milk
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1 tsp almond extract
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¼ tsp peppermint extract (optional)
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½ tsp salt
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Red food coloring
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Crushed candy canes or sanding sugar (optional)
Instructions
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Cream butter and sugar. Add egg, milk, and extracts. Mix well.
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Add flour and salt. Mix into a soft dough.
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Divide dough in half. Tint one half with red food coloring. Wrap both portions and chill for 30–45 minutes.
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Preheat oven to 375°F. Line baking sheets.
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Roll 1 tsp each of red and white dough into ropes. Twist and form into candy cane shapes.
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Place on baking sheets 2 inches apart.
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Bake 8–10 minutes until set but not browned.
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Sprinkle with crushed candy cane or sugar, if desired. Cool on racks.
Notes
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Chill dough well before shaping.
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Use almond or vanilla extract based on preference.
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Freeze unbaked shaped cookies for up to 1 month.