Candy Cane Cookies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • ½ cup unsalted butter, room temperature
  • ½ cup shortening
  • 1¼ cups powdered sugar
  • 1 egg
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ¾ tsp salt
  • Red food coloring
  1. Cream butter, shortening and powdered sugar together in a standalone mixer with paddle attachment or with an electric hand mixer.
  2. Add egg, almond and vanilla extract and mix until just combined.
  3. In a separate bowl, whisk together flour and salt.
  4. Gradually add the flour mixture to the wet ingredients while mixing on low speed.
  5. Once everything is well mixed, take ½ of the dough out and place onto a floured surface.
  6. Add red food coloring a little at a time while mixing the dough until desired red color is achieved. candy cane cookie dough
  7. Preheat oven to 375 degrees F.
  8. Roll 4 inch ropes on a floured surface until all of the dough is used up. candy cane cookie dough
  9. Place two different colored ropes side-by-side and press together gently. candy cane cookie dough
  10. Carefully twist and transfer to an ungreased baking sheet. candy cane cookie dough
  11. Shape each twisted rope into a candy cane by curving the tops. candy cane cookie dough
  12. Bake for 7-10 minutes until they become a light golden brown color.
  13. Let cool for 2 minutes, then transfer to a wire cooling rack. candy cane cookies
Makes 24 candy cane cookies
    Recipe by My San Francisco Kitchen at