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This Almond Candy Cane cookie is made every year in our house. We often have to make more shortly after because they go so fast! This whimsical candy cane shaped cookie is light and airy, yet full of almond flavor. It is fun to roll and wrap the dough into the candy cane cookies.

Growing up, my husband asked for no gifts OTHER than these almond candy cane cookies because he loved them so much! (He also requested these Reese’s Peanut Butter Bars instead of gifts another year too!)

Supplies

Stand mixer, hand-held mixer or whisk
Measuring cups, spoons, scale
Spatula
Large spoon
Baking sheets
Parchment paper or silicone baking mats
Two medium-sized bowls
One large bowl

Alright, you ready to get started?! Let’s get baking!

Instructions on How to Make Classic Almond Candy Cane Cookies

Preheat the oven to 375 degrees and line your baking sheets with parchment paper or silicone baking mats.

First, you will cream together the butter, shortening, powdered sugar and granulated sugar. Then, add in the egg, almond extract, and vanilla and combine well.

Add in the flour and salt and combine well. Use the spatula to clean down the sides of the bowl and incorporate those ingredients back into the dough.

Split the dough into two equal dough balls, and place in two medium-sized bowls. In one bowl you will add red food coloring. Cover bowls and place in the refrigerator for half an hour to firm up a bit.

Shape two teaspoons of dough from each bowl into individual ropes about 4″ long. You can either roll it on a lightly floured surface or roll between your hands. Try to make sure the ropes are consistent thickness or you will have wobbly candy canes.

Take the two ropes and gently twist them around each other. They are easiest to twist together if you hold them vertical. You can slightly pinch the ends of the candy canes together if they start to separate.

Finally, slightly curve the top 1/3 down to shape it like the candy cane handle. Place the classic almond candy canes on a cookie sheet about 2 inches apart from each other.

Bake for about 9 minutes or until set and very light brown.

Classic Almond Candy Cane Cookies

Author: Melissa

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Description

Scale

Ingredients

1/2 cup (115 grams) butter, room temperature
1/2 cup (96 grams) shortening
1 cup (104 grams) powdered sugar
1 egg (58 grams)
1–1/2 teaspoon almond extract
1 teaspoon vanilla
2–1/2 cups (320 grams) flour
1 teaspoon salt
1/2 teaspoon red food color

Instructions

Preheat the oven to 375 degrees and line your baking sheets with parchment paper or silicone baking mats.

Cream together the butter, shortening, powdered sugar and granulated sugar. Then, add in the egg, almond extract, and vanilla and combine well.
Add in the flour and salt and combine well. Use the spatula to clean down the sides of the bowl and incorporate those ingredients back into the dough.
Split the dough into two equal dough balls, and place in two medium-sized bowls. In one bowl you will add red food coloring. Cover bowls and place in the refrigerator for half an hour to firm up a bit.
Shape two teaspoons of dough from each bowl into individual ropes about 4″ long. You can either roll it on a lightly floured surface or roll between your hands. Try to make sure the ropes are consistent thickness or you will have wobbly candy canes.
Take the two ropes and gently twist them around each other. They are easiest to twist together if you hold them vertical. You can slightly pinch the ends of the candy canes together if they start to separate.
Bake for about 9 minutes or until set and very light brown.