Sweeten Your Holidays with Lady Trina Jenkins’ Candy Cane Cookies 🎄🍪
The holidays aren’t complete without a little sweetness, and for my family, nothing says festive like candy cane cookies! These little treats are crunchy, chewy, and bursting with peppermint flavor. Best of all? They’re surprisingly easy to make, yielding about 4 dozen cookies that are perfect for sharing (or sneaking a few before anyone notices 😉).
Whether you’re baking with family, gifting to friends, or just craving a sweet holiday snack, this recipe will become a staple in your festive traditions.
Ingredients You’ll Need
½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners' sugar
1 egg
1½ teaspoons almond extract
1 teaspoon vanilla
2½ cups all-purpose flour (if using self-rising flour, omit salt; if quick-mixing, stir 2 tablespoons of milk into the butter mixture)
1 teaspoon salt
½ teaspoon red food coloring
½ cup crushed peppermint candy
½ cup granulated sugar
Step-by-Step Directions
Step 1: Preheat your oven to 375°F.
Step 2: In a large bowl, mix together butter, shortening, confectioners' sugar, egg, almond extract, and vanilla until smooth.
Step 3: Blend in the flour and salt until fully incorporated.
Step 4: Divide the dough in half, then stir red food coloring into one half to create that classic candy cane contrast.
Step 5: Roll 1 teaspoon from each half into a 4-inch rope. For smooth ropes, roll them back and forth on a lightly floured surface.
Step 6: Place the ropes side by side, press lightly together, and twist to form the candy cane shape.
Step 7: Arrange the cookies on an ungreased baking sheet. Curve the top to form the cane handle.
Step 8: Bake for 9 minutes, or until the cookies are set and lightly golden brown.
Step 9: Combine crushed peppermint candy and granulated sugar.
Step 10: Immediately sprinkle the cookies with the candy mixture and carefully remove them from the baking sheet.
