26 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 
Subscribe Now
 

Candy Cane Cookies Recipe & Video

click for printable file

Pin It

Candy Cane Cookies are perfect for your Christmas baking. These cute cookies are tender crisp with a buttery sweet flavor. There is no denying that kids love these cookies, but adults seem to enjoy them every bit as much, especially with a hot cup of tea or coffee.

 

This cookie batter does not contain baking powder or baking soda, as we do not want the cookies to rise during baking, as this would distort their candy cane shape. I have flavored the cookies with both vanilla and almond extracts. However, if you want a peppermint flavored cookie, simply replace the almond extract with an equal amount of peppermint extract. The other thing about the batter is that two egg yolks are used instead of one whole egg, and this is done to give the cookies a richer flavor. Once the batter is made it is divided in half and then one half is colored red. You can use either red liquid food coloring or red gel paste food color.

To form the cookies you take a walnut size piece of each color of batter and separately roll them into a rope shape. Twist the two ropes together and place on your baking sheet. Shape the cookies into a cane shape by curving one end into a hook shape. I like to gently smooth the edges of the two ropes to soften the lines between the two colors.

Related Recipes You May Like

Melting Moments

Mocha Shortbread Cookies

Shortbread Cookies

Cinnamon Butter Cookies

 Stained Glass Cookies

Rum Balls

Candy Cane Cookies: In a bowl, whisk the flour with the salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks, vanilla and almond extracts and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and beat until you have a smooth batter.

Remove half of the batter (350 grams) from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the batter too soft, cover and refrigerate for about 30-60 minutes.

Take a walnut sized piece (scant 1 tablespoon) (15 grams) of red batter and a walnut sized piece of white batter. Separately roll each color into a 5 inch (12.5 cm) long rope. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral. Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Shape each cookie into a cane shape by bending one end into a hook shape. (If you find the cookies a little soft, place the baking sheet (with unbaked cookies) in the refrigerator for about 15 minutes before baking.)

Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven.

Bake cookies for about 8 - 12 minutes or until set and the edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about one week. These cookies can be frozen.

Makes about 30 cookies.

View comments on this recipe on YouTube

Candy Cane Cookies:

2 1/2 cups (325 grams) all purpose flour

1/4 teaspoon (1 gram) kosher salt

1 cup (225 grams) unsalted butter, at room temperature

1 cup (120 grams) confectioners sugar (powdered or icing)

2 large egg yolks (32 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/2 teaspoon (2 grams) pure almond extract (or 1/2 teaspoon pure peppermint extract)

1/2 teaspoon red liquid food coloring (or 1/4 teaspoon red gel paste food coloring)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2023 iFood Media LLC