This cookie holds so many memories for us Lucas cousins. I can still see us all standing in chairs at Noni’s table, giggling at the boy’s poorly shaped candy canes and impatiently waiting for them to come out of the oven. We have made these cookies every year since I can remember, and it has been so much fun continuing this tradition with our littlest members of the family.
Growing up together, Whitnee has always been someone I have looked up too and especially now that she is a Momma of three precious boys. She is not only beautiful on the outside but on the inside too, and she definitely has the patience that I aspire to have! Hopefully, that will come whenever I have children of my own. 🙂
And patience is what your children will learn by making these candy cane cookies! Slow down time and make plenty of memories.
- Yield: 2 dozen cookies
- 1 c unsalted butter, at room temperature
- 1 c powdered sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract, or 1/2 tsp. almond extract
- 3 c all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. red food coloring, or more depending on how red you would like it
- Preheat oven to 375 degrees. Begin to cream butter and sugar in a standing mixer. Once the mixture is fully incorporated, light and fluffy, scrape to the bottom of the bowl. Next, beat in the egg, vanilla, and peppermint or almond extract. Lastly, beat in the flour and salt just until incorporated.
- Divide the dough in half and remove half of the dough from the mixing bowl. Add 1/2 teaspoon of red food coloring to the remaining dough in the bowl. Work the color into the dough with the mixer on low speed. Add additional food coloring as needed until the dough is a bright red.
- Pat both pieces of dough into 1-inch thick circles and wrap each in plastic wrap. Refrigerate for at least 1 hour. This will make the cookies easier to roll out and shape!
- Unwrap both pieces of dough. Pinch off walnut-sized pieces of the doughs (about 2 tablespoons each). Roll each into a thick rope about 6 inches long. Pinch a red and white rope together at the top, then gently twist them together. *If the dough starts to break as you roll it or become hard to work with, put it back in the fridge to chill for 15 minutes. Carefully move the twisted ropes to the baking sheets and gently "hook" the top to create a candy cane shape. Place in fridge for 15 before backing. This helps the cookies from expanding while baking!
- Bake until the bottom edges and the tips of the cookies are just barely starting to turn golden-brown, about 10 to 12 minutes.