How to Bake Candy Cane Cookies

by Abby Segerstrom

Makes 4 dozen almond buttery cookies shaped into candy canes. Perfect for Santa!


  • 1 Cup Butter (Softened)
  • 1 Cup Crisco Shortening
  • 2 Cups Confectioner's Sugar
  • 2 Eggs
  • 3 Teaspoons Almond Extract
  • 2 Teaspoons Vanilla Extract
  • 5 Cups All-purpose Flour
  • 2 Teaspoons Salt
  • 1 ½ Teaspoons Red Food Color
  • Instructions

    Step 1

    Heat oven to 375°F

    Step 2

    Fit a standard mixer with a flat beater. Mix butter, shortening, confectioner's sugar, eggs, almond extract and vanilla extract on medium-low speed. Blend in flour and salt.

    Step 3

    Divide dough in half. Place one half in a separate bowl and cover with a cloth to keep moisture. Blend in food coloring to the other half.

    Step 4

    Take one teaspoon of dough from each half. Roll each into 3-inch ropes, then side by side. Start to fold each over the other, forming one spiraled rope. Curve top down to form handle of candy cane.

    Step 5

    Complete each cookie one at a time. Place on baking sheets lined with parchment paper. Bake for around 9 minutes or until starting to turn VERY light brown on the white part of the candy cane.

    Step 6

    After removing from oven Immediately slide parchment paper off baking sheet and sprinkle cookies with powdered sugar. Let cool and Enjoy!