December 22, 2022

Candy Cane Cookies


Emma Wood


Emma Wood


Candy Cane Cookie Recipe


1 cup butter, softened

1 cup sifted confectioner’s sugar

1 egg

1 ½ teaspoons almond extract

1 teaspoon vanilla extract

2 ½ cups all purpose flour

1 teaspoon salt

4 teaspoons Spira red pigment


  1. Preheat oven to 350 degrees F.
  2. Beat the butter, sugar, egg, and extracts together in a stand mixer.
  3. In a separate bowl, mix together the flour and salt.
  4. Add flour mixture to butter mixture and mix until combined.
  5. Divide dough in half and mix in the red pigment until evenly distributed.
  6. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on a lightly floured board into 4 inch logs. The size can be adjusted to your preference!
  7. Place strips next to each other and twist into a coil. Bend one side into a candy cane shape.
  8. Place cookies on a lined baking sheet and bake in the preheated oven for 12 minutes or until on the verge of browning.
  9. Sprinkle with sugar and crushed peppermint sticks while hot, if desired.