Christmas Cane Cookies
📜 Collection: LouiseCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts These festive almond-vanilla butter cookies are twisted into charming candy cane shapes and finished with a crunchy peppermint sugar topping. Perfect for holiday gifting, this classic recipe yields a beautiful, professional-looking treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 10 mins | 30 mins | 4 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- whisk
- baking sheet
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter or Regular Margarine | softened |
| 1 Cup | Confectioners’ Sugar | sifted |
| 1 | Egg | large |
| 1 1/2 Teaspoons | Vanilla Extract | None |
| 1/2 Teaspoon | Almond Extract | None |
| 2 1/2 Cups | Flour | sifted |
| 1/2 Teaspoon | Salt | None |
| 1/2 Teaspoon | Food Coloring | red |
For Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 Cup | Peppermint Candy | crushed red & white |
| 1/4 Cup | Sugar | granulated |
Instructions
Step 1: Prepare the Dough
- In a large bowl, beat the 1 cup butter or regular margarine and 1 cup confectioners’ sugar until the mixture is light and fluffy.
- Beat in the 1 egg, 1 1/2 teaspoons vanilla extract, and 1/2 teaspoon almond extract.
- In a separate bowl, whisk together the 2 1/2 cups flour and 1/2 teaspoon salt. Gradually add this to the creamed mixture, mixing until a soft dough forms.
- Divide the dough in half. Blend the 1/2 teaspoon red food coloring into one half. Chill both halves for 30 minutes if the dough is too soft to handle.
Step 2: Shape and Bake
- Preheat oven to 375°F. Working with 1 teaspoon of each dough color, roll into 4-inch strips. Twist the strips together to form a spiral rope.
- Place on an ungreased baking sheet and curve one end to form a cane shape. Repeat with remaining dough.
- Bake for 10 minutes until the edges are lightly golden and the cookies are set.
- While baking, combine 1/4 cup crushed peppermint candy and 1/4 cup granulated sugar.
- Remove from oven and immediately sprinkle the mixture over the hot cookies. Let cool on the pan before moving to a wire rack.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before shaping. Baked cookies store well in an airtight container for up to one week.
Original Recipe Scan
