If you’re looking for the absolute showstopper cookie this holiday season, you have to try these Candy Cane Cookies. Seriously, the beautiful red and white twist makes everyone stop in their tracks! I’m Daniel, and I started Reciqa because, for me, cooking has always been the easiest way to show people I care. It’s about connection, comfort, and making sure everyone leaves the table feeling happy and full. I try to keep things simple here, focusing on recipes that bring big flavor without needing a culinary degree.
These aren’t just any Christmas cookies, though. They have a unique texture that holds up perfectly, thanks to a secret ingredient I’ll share shortly. They just scream “holidays” the moment you pull them out of the oven. Forget complicated doughs; this recipe is surprisingly straightforward, and the payoff is huge!
Why You Will Make These Candy Cane Cookies
There are so many holiday cookies out there, but these are the ones I keep coming back to year after year. Why? Because they deliver on every promise: huge flavor, fantastic looks, and they don’t take all day to assemble. Once you taste that crispy edge and tender center, you’ll understand why these are a staple!
- The texture is unbeatable—tender, slightly crumbly, and just perfect.
- They look incredibly festive; the red and white twist is pure holiday magic.
- The process is faster than you’d think, especially since these Candy Cane Cookies bake up in under ten minutes!
Key Elements for Perfect Twisted Candy Cane Cookies
Now, let’s talk texture, because that’s where this recipe truly shines. You absolutely must use Crisco shortening alongside your butter. I know, I know, some folks avoid shortening, but trust me on this one! If you only use butter, these Candy Cane Cookies will spread out into thin, sad little puddles on the baking sheet. The shortening is the structural hero here.
It keeps the dough firm and helps maintain that beautiful, defined twist we’re aiming for. We want a cookie that’s sturdy enough to handle being twisted and baked, but tender enough to melt in your mouth. The blend of fats gives us that perfect balance. Don’t skip it, or you won’t get that signature dense, yet light, final product!
Gathering Ingredients for Your Candy Cane Cookies
Getting ready to make these amazing Candy Cane Cookies is half the fun! Before you even think about preheating the oven, we need to make sure we have all our ducks in a row. The ingredient list looks simple enough, but a couple of items require a little special handling to ensure those twists look perfect and the flavor pops.
Don’t worry if you think you don’t have everything—most of this is standard pantry stuff, except maybe that specific fat we talked about. I always lay everything out right next to the mixer. It saves so much time when you have to divide the dough quickly!
Essential Ingredients Explained
The most important prep work is for the topping. You need to crush those candy canes until they are mostly dust, but leave a few tiny chunks in there. That way, when you sprinkle them on, you get a nice crunch mixed with the sugary coating. Use a food processor if you have one—it makes quick work of it! Also, make sure your butter is softened, but not melted. If it’s too soft, it won’t cream properly with the shortening.
And remember, we are using both almond and vanilla extract! That almond note really brightens up the cookie base and pairs beautifully with the mint topping. Don’t skip it, for a stronger mint flavor, you can always swap some vanilla for peppermint extract later, but the almond is traditional here. For more baking tips on flavor profiles, check out this guide on fall pumpkin spice roll cake.
Ingredient Measurement Table
| Ingredient | Amount | Notes |
|---|---|---|
| Crisco Shortening | ½ cup | Do not substitute all butter! |
| Butter, softened | ½ cup | Softened, not melted |
| Powdered Sugar | 1 cup | For the dough base |
| Large Egg | 1 | Room temperature is best |
| Almond Extract | 1 tsp | For flavor depth |
| Vanilla Extract | 1 tsp | |
| All-Purpose Flour | 2½ cups | |
| Salt | 1 tsp | |
| Red Food Coloring | ½ tsp (or to shade) | For coloring half the dough |
| Crushed Candy Canes | ½ cup | Crush finely, save some chunks |
| Sugar (for topping) | ½ cup | Mixed with crushed canes |
Step-by-Step Instructions for Baking Candy Cane Cookies
Okay, now for the fun part! We’re going to walk through how to make these gorgeous Candy Cane Cookies from start to finish. We’re looking for a quick bake time—only about nine minutes—so make sure your topping is ready to go before the cookies even hit the oven!
Preparing the Dough Base
First things first: get that oven preheated to 375°F. I highly recommend lining your cookie sheets with parchment paper or a Silpat mat. These cookies are delicate, and we want them to release easily! Set that aside.
In your mixing bowl—whether you’re using a trusty stand mixer or just arm power—we need to cream together the softened butter, the Crisco shortening, and the cup of powdered sugar. Beat this until it looks light and fluffy. This is where we build our structure! Next, mix in that egg, the vanilla extract, and the almond extract until everything is smooth. Don’t rush this part!
Now, gently stir in the flour and salt. I always recommend adding dry ingredients slowly, especially when using a mixer, because those flour clouds can be messy. Mix just until the flour disappears. Remember, we don’t want to overwork the dough now that the flour is in! If you are interested in learning more about the science behind creaming butter and sugar, you can read about creaming butter and sugar.
Creating the Signature Red and White Twists
This is the magic moment that gives us our perfect Candy Cane Cookies. Divide your finished dough right down the middle into two separate bowls. Take one half and mix in that red food coloring until you get a shade you love. Don’t worry if it looks a little pale at first; it deepens slightly as you handle it.
Next, we divide each color into 36 small balls. That sounds like a lot, but trust me, working one at a time keeps the dough from drying out! Take one white ball and one red ball. Roll each one gently between your palms until you have two ropes, each about four inches long. Lay the red and white ropes side-by-side and just press them together lightly along the seam.
Now, take your two joined ropes and gently twist them together, just like you’re twisting a piece of yarn. Don’t twist too tightly, or you’ll lose the definition! Place the finished twist onto your prepared baking sheet. Repeat this process until you’ve used all your dough. You should end up with 36 twisted cookies.
Baking and Finishing Your Candy Cane Cookies
Time to bake! Pop those sheets into the 375°F oven for exactly 9 minutes. Seriously, don’t let them go longer, or they’ll get too crisp. While they are baking, make sure your topping—the crushed candy canes mixed with the extra sugar—is ready to go right next to the oven.
As soon as you pull the hot cookies out, immediately sprinkle that candy cane mixture over the tops. The residual heat helps it stick perfectly. Let them sit on the hot pan for just a minute or two to set up, and then carefully transfer them to a wire rack to cool completely. Patience here ensures the topping stays put!
Expert Tips for Consistent Candy Cane Cookies
When you’re making a recipe this specific, a few little insider tricks make a huge difference in the final result. These aren’t just suggestions; these are the things I learned after my first few batches of Candy Cane Cookies went a little sideways! If you follow these notes, you’ll get that beautiful, bakery-quality twist every single time.
My biggest piece of advice is to work in small batches when you’re twisting. If you try to roll out all the white dough and all the red dough at the same time, the exposed portions dry out quickly. That dry dough won’t stick together properly when you try to twist it, and you’ll end up with sad, broken candy canes.
Also, don’t be shy with the extracts! If you want a really strong mint flavor that screams Christmas, swap out the vanilla extract for peppermint extract. You still need that almond extract for the specific flavor profile these cookies are famous for, but peppermint boosts the holiday kick. Finally, remember that topping application: the cookies must be warm for the sugar to adhere properly. Don’t wait!
Frequently Asked Questions About Candy Cane Cookies
I get asked so many questions about these beauties every December! People always want to know how to keep that unique texture or if they can use other flavorings. Let’s tackle the most common issues so your baking goes smoothly.
Can I Substitute the Shortening in These Candy Cane Cookies
This is the number one question! And honestly, I have to say no if you want this specific result. The recipe calls for Crisco shortening specifically because it has a higher melting point than butter. If you substitute all butter, your Candy Cane Cookies will spread way too much in the oven, and you’ll lose that lovely thickness and defined twist. The shortening is what keeps them sturdy!
How Do I Get the Best Twist Shape for My Candy Cane Cookies
It’s all about the rolling and the pressure. Make sure your two ropes (one red, one white) are roughly the same thickness before joining them. When you twist them together, use light but consistent pressure. You want to see the colors swirl, but you don’t want to flatten the rope into a pancake as you twist. Remember, they will puff up a tiny bit while baking, so don’t twist so tight that you are squeezing all the air out!
Storing Your Beautifully Twisted Candy Cane Cookies
These cookies are surprisingly resilient! Once they are totally cool, you can store your Candy Cane Cookies in an airtight container at room temperature. They should stay fresh and delicious for about three to four days. If you’re making them way ahead of time, you can try freezing them after they have cooled completely, but I usually just bake what I need for the week since they come together so fast!
Storing and Keeping Your Baked Goods Fresh
Once these festive treats have cooled completely on the wire rack, it’s time to tuck them away safely. The best way to keep that perfect, slightly crumbly texture is by using an airtight container. You don’t want any extra humidity getting in there to soften them up! If you are looking for more great holiday baking ideas, check out this creamy chocolate fudge recipe.
If you’re stacking them, use parchment paper sheets between the layers. This stops the sugary topping from sticking to the cookie above it. They generally stay fantastic for about four days at room temperature, which is perfect for keeping a batch ready for unexpected holiday visitors.
| Storage Method | Recommended Duration | Notes |
|---|---|---|
| Airtight Container (Room Temp) | 3–4 Days | Use parchment between layers |
| Freezing | Not formally tested | Likely fine, but texture may vary slightly upon thawing |
Share Your Holiday Baking Creations
I truly hope these instructions help you create some incredible memories this holiday season! Once you pull your first batch of twisted cookies out of the oven, I want to see them! Drop a comment below and let me know how your twists turned out. Don’t forget to rate the recipe if you loved the texture!
Expert Tips for Consistent Candy Cane Cookies
When you’re making a recipe this specific, a few little insider tricks make a huge difference in the final result. These aren’t just suggestions; these are the things I learned after my first few batches of Candy Cane Cookies went a little sideways! If you follow these notes, you’ll get that beautiful, bakery-quality twist every single time.
My biggest piece of advice is to work in small batches when you’re twisting. If you try to roll out all the white dough and all the red dough at the same time, the exposed portions dry out quickly. That dry dough won’t stick together properly when you try to twist it, and you’ll end up with sad, broken candy canes.
Also, don’t be shy with the extracts! If you want a really strong mint flavor that screams Christmas, swap out the vanilla extract for peppermint extract. You still need that almond extract for the specific flavor profile these cookies are famous for, but peppermint boosts the holiday kick. Finally, remember that topping application: the cookies must be warm for the sugar to adhere properly. Don’t wait!
Frequently Asked Questions About Candy Cane Cookies
I get asked so many questions about these beauties every December! People always want to know how to keep that unique texture or if they can use other flavorings. Let’s tackle the most common issues so your baking goes smoothly.
Can I Substitute the Shortening in These Candy Cane Cookies
This is the number one question! And honestly, I have to say no if you want this specific result. The recipe calls for Crisco shortening specifically because it has a higher melting point than butter. If you substitute all butter, your Candy Cane Cookies will spread way too much in the oven, and you’ll lose that lovely thickness and defined twist. The shortening is what keeps them sturdy!
How Do I Get the Best Twist Shape for My Candy Cane Cookies
It’s all about the rolling and the pressure. Make sure your two ropes (one red, one white) are roughly the same thickness before joining them. When you twist them together, use light but consistent pressure. You want to see the colors swirl, but you don’t want to flatten the rope into a pancake as you twist. Remember, they will puff up a tiny bit while baking, so don’t twist so tight that you are squeezing all the air out!
Storing Your Beautifully Twisted Candy Cane Cookies
These cookies are surprisingly resilient! Once they are totally cool, you can store your Candy Cane Cookies in an airtight container. They should stay fresh and delicious for about three to four days. If you’re making them way ahead of time, you can try freezing them after they have cooled completely, but I usually just bake what I need for the week since they come together so fast!
Storing and Keeping Your Baked Goods Fresh
Once these festive treats have cooled completely on the wire rack, it’s time to tuck them away safely. The best way to keep that perfect, slightly crumbly texture is by using an airtight container. You don’t want any extra humidity getting in there to soften them up!
If you’re stacking them, use parchment paper sheets between the layers. This stops the sugary topping from sticking to the cookie above it. They generally stay fantastic for about four days at room temperature, which is perfect for keeping a batch ready for unexpected holiday visitors. While I haven’t tested freezing extensively, they should hold up well if wrapped tightly and frozen after cooling! For more simple baking, check out this easy zucchini bread recipe.
| Storage Method | Recommended Duration | Notes |
|---|---|---|
| Airtight Container (Room Temp) | 3–4 Days | Use parchment between layers |
| Freezing | Not formally tested | Likely fine, but texture may vary slightly upon thawing |
Share Your Holiday Baking Creations
I truly hope these instructions help you create some incredible memories this holiday season! Once you pull your first batch of twisted cookies out of the oven, I want to see them! Drop a comment below and let me know how your twists turned out. Don’t forget to rate the recipe if you loved the texture!
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Amazing 36 Candy Cane Cookies Secrets
- Total Time: 34 minutes
- Yield: 72 cookies
- Diet: Vegetarian
Description
Candy Cane Cookies are a festive treat perfect for the holidays. This recipe uses shortening for a distinct texture. You create a beautiful twisted look using white and red dough.
Ingredients
- ½ cup Crisco shortening
- ½ cup butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ tsp red food coloring
- ½ cup crushed candy canes
- ½ cup sugar
Instructions
- Preheat your oven to 375ºF. Line a cookie sheet with parchment paper.
- Combine crushed candy canes and sugar. Set this mixture aside.
- Mix butter, shortening, powdered sugar, egg, vanilla, and almond extract thoroughly. Stir in flour and salt.
- Divide the dough in half. Blend red food coloring into one half of the dough.
- Divide each half of the dough into 36 balls.
- Roll one ball of each color into a 4-inch long rope. Place the strips side by side. Press them together lightly. Twist them as one rope and place on the baking sheet. Repeat this process with the remaining dough.
- Bake cookies for 9 minutes. Remove the cookie sheet from the oven and sprinkle cookies with the candy cane mixture while they are still warm.
- Place the cookies on a wire rack and let them cool completely.
Notes
- Use Crisco shortening; substituting all butter changes the cookie texture and causes spreading.
- Crush candy canes finely using a food processor, aiming for dust with a few chunks.
- You can use a stand mixer, hand mixer, or mix the dough by hand.
- Form one cookie at a time; rolling out all dough of one color causes drying.
- Adjust the amount of red food coloring for your desired shade.
- Substitute peppermint extract for almond extract for a stronger peppermint taste.
- Line your cookie sheet with parchment paper or a Silpat silicone baking mat.
- Store cookies in an air-tight container for 3 to 4 days.
- These cookies are likely fine if frozen after baking, though I have not tested this.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
