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Candy Cane Cookies

Mountain Cravings
Shortbread-style Candy Cane Cookies topped with peppermint sugar are the perfect recipe for holiday cheer!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Cookies
Cuisine American
Servings 2 1/2 dozen
Calories 125 kcal


  • 1 cup shortening chilled
  • 1 cup powdered sugar
  • 1 egg
  • 1 1/2 t. vanilla extract
  • 1 t. almond extract
  • 2 1/2 cups flour
  • 1/2 t. salt
  • 1 t. red food coloring
  • 3 candy canes crushed
  • 1/4 cup sugar


  • Preheat oven to 375°.
  • Combine shortening, sugar, egg, vanilla, & almond.
  • Add flour & salt and mix just until combined. Dough will be very crumbly; add a tablespoon or two of water if needed.
  • Divide dough in half. Color half with red food coloring.
  • Tightly wrap each color in plastic wrap and refrigerate for at least 45 minutes.
  • Roll 5" strips of each color. Twist together and shape into a cane.
  • Bake at 375° for 8-10 minutes.
  • Mix crushed candy canes & sugar. Sprinkle cookies generously as soon as they're removed from the oven.


The shortbread-like dough is crumbly, especially before refrigerating. The red dough will be more pliable thanks to the food coloring. If you’re having a hard time rolling it out, just wet your hands or add a little water to the dough.