For many of us, the holidays are linked to a well-loved cookbook and a favorite recipe. Straight from the timeless pages of Betty's Cooky Book, this Classic Candy Cane Cookies Recipe has been a part of holiday traditions since 1963, gracing festive cookie trays for generations. Nothing quite captures the spirit of the season as these homemade cookies.
There's a special kind of magic in the making of these cookies. It’s generations gathering in a warm kitchen to carefully roll out ropes of vibrant red and white dough and twist them together, shaping them into the iconic candy cane form. The final, delightful step—sprinkling the warm, baked cookies with sugar and crushed peppermint candies—an aroma that is pure Christmas. More than just a beautiful addition to a holiday platter, these scratch-made sugar cookies are a taste of nostalgia. Each bite is a reminder of Christmases past and an invitation to create new, sweet memories for years to come.
Heat oven to 375°F.
In a small bowl, mix peppermint candy and granulated sugar; set aside.
In a large bowl, mix shortening, powdered sugar, egg, almond extract, and vanilla with a spoon or an electric mixer on medium speed until thoroughly blended. Stir in flour and salt; mix well.
Divide dough in half. Stir red food color into one half of the dough. If the dough is too soft to work with, wrap in plastic wrap and refrigerate about 30 minutes.
Making one candy cane at a time, shape 1 rounded teaspoon dough from each color into a 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet. Curve top of cookie down to form the handle of the candy cane.
Bake about 9 minutes or until set and very light golden brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Try substituting 1/2 cup butter for 1/2 cup of the shortening for a butterier tasting cookie.
It is best to make one candy cane cookie at a time to prevent the dough from drying out. Scooping and rolling the dough into ropes all at once can make it difficult to twist the ropes without cracking. Keep dough covered with plastic wrap while waiting to be shaped.
For more peppermint flavor, replace the almond extract with 1/2 to 1 teaspoon peppermint extract.
Feel free to get creative with this cookie. Drizzle with melted dark or white chocolate or try dusting with powdered sugar. Color 1/4 of the dough green and 1/4 of the dough red for a festive mix of red and green candy canes.
If you like to use a kitchen scale, weighing out the amount of red and white dough for each cookie can speed things up and help create even candy canes.
