I’m not sure that I can do Christmas without some sort of candy cane something. Whether is an actual candy cane or some sort of candy cane dessert, candy canes (and peppermint!) just seem to be a holiday staple around our house.
That’s why Candy Cane Sugar Cookies are a tradition in our house every year!
If you’d like more holiday cookie ideas, try: Christmas Cookie Recipes, Crumbl Muddy Buddy Cookies, Crumbl Dirt Cake Cookies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, or Chocolate Cake Cookies.
WHO INVENTED CANDY CANES?
Yes, I know it’s a random question but have you ever wondered where candy canes came from? And why are they connected to Christmas. Well according to Wikipedia…
A common folkloric story of the origin of candy canes says that in 1670, in Cologne, Germany, the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some “sugar sticks” for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who visited the infant Jesus. In addition, he used the white color of the converted sticks to teach children about the Christian belief in the sinless life of Jesus. From Germany, candy canes spread to other parts of Europe, where they were handed out during plays reenacting the Nativity. The candy cane became associated with Christmastide.
So yeah, invented to keep kids quiet in church.
WHY THIS CANDY CANE COOKIE RECIPE WORKS?
Sure, we’ve all seen plenty of holiday sugar cookie recipes. But this one works because it is super easy to make, they are adorable in the candy cane shape and they are delicious. I think the almond extract gives these cookies that little extra something that the kids (and adults love!)
CANDY CANE COOKIE INGREDIENTS
- Shortening – Yes, we are going old school with the solid shortening (like Crisco)
- Butter – salted or unsalted works fine.
- Confectioners Sugar
- Egg
- Almond Extract
- Vanilla Extract
- Flour
- Salt
- Red Food Coloring
- Peppermint Candy – crushed
- Granulated Sugar
HOW TO MAKE CANDY CANE SUGAR COOKIES
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, shortening, and confectioners’ sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg, vanilla extract and almond extract and beat until combined.
4. Add in flour and salt. Mix until all combined.
5. Divide the dough in half and mix the red food coloring into one portion. Cover and refrigerate the doughs for 2 hours (or freeze for 1 hour).
6. Take 1 1/2 teaspoons of plain dough and roll into a 4″ rope. Shape 1 1/2 teaspoons of red dough into a 4″ rope.
Put the ropes side by side and lightly twist together. Place on the prepared baking sheet and curve the top of the cookie to form the handle of the candy cane. Repeat with all the dough and put the cookies 2″ apart on baking sheets.
7. Bake at 350 degrees for 9 minutes or until set. Remove from oven. Combine the crushed peppermint candy canes and sugar in a bowl. Sprinkle peppermint sugar mixture on the warm cookies. Remove cookies and let them cool on wire racks.
Candy Cane Sugar Cookies
Ingredients
- 1/2 cup shortening solid shortening like Crisco
- 1/2 cup butter softened
- 1 cup confectioners sugar
- 1 egg
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp red food coloring
- 1/4 cup peppermint candy crushed
- 1/4 cup sugar
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, shortening, and confectioners' sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg, vanilla extract and almond extract and beat until combined.
- Add in flour and salt. Mix until all combined.
- Divide the dough in half and mix the red food coloring into one portion. Cover and refrigerate the doughs for 2 hours (or freeze for 1 hour).
- Take 1 1/2 teaspoons of plain dough and roll into a 4" rope. Shape 1 1/2 teaspoons of red dough into a 4" rope. Put the ropes side by side and lightly twist together. Place on the prepared baking sheet and curve the top of the cookie to form the handle of the candy cane. Repeat with all the dough and put the cookies 2" apart on baking sheets.
- Bake at 350 degrees for 9 minutes or until set. Remove from oven. Combine the crushed peppermint candy canes and sugar in a bowl. Sprinkle peppermint sugar mixture on the warm cookies. Remove cookies and let them cool on wire racks.
Nutrition
