Have you ever spent four hours shopping and come home with nothing to show for it? Please tell me I’m not the only one. I had the day off and decided to head downtown for some early Christmas shopping, thinking the holiday crowds wouldn’t be in full swing yet. I was wrong. Union Square was a complete zoo—far busier than usual. Crowded stores and long lines make shopping a chore for me; I grew up with the luxury of timing errands so the shop felt empty, and that peaceful experience is almost impossible to find here in San Francisco.
There were bright silver decorations everywhere, the outdoor ice rink was bustling, and every store seemed to be playing festive music. The sights and sounds were charming, and it did feel a bit like the season had officially begun. Still, between the crowds and my lack of patience for cramped aisles, I left without buying a single thing. An unproductive day off, for sure. I’m hoping to finish my shopping soon—final exams start next week, so timing is getting tight!
On Sunday I baked a batch of my favorite holiday treat: candy cane Christmas cookies. These are a recipe I’ve made with my mom every season, and they turned out just how I remember—delicate, buttery, and with a gentle almond note that makes them feel special. If you can, use almond extract; to me it’s the defining flavor of these cookies. The subtle almond adds a warmth that complements the buttery dough and bright red stripes.
These candy cane cookies are an excellent addition to holiday baking and make a festive display on any Christmas dessert table. They also travel well, so they’re perfect for gift tins or cookie exchanges. If you’ve never twisted and shaped cookie ropes before, don’t worry—the method is straightforward and rewarding. Work on a floured surface, keep your hands and tools lightly floured, and take your time shaping each candy cane so the swirl looks neat.
A few extra tips for success: if your dough becomes sticky while coloring or forming ropes, chill it briefly so it firms up. Use powdered sugar in the dough for a tender, melt-in-your-mouth texture. And when adding red food coloring, add it gradually until you reach your desired shade—gel coloring will give a more vibrant red with less liquid. Follow baking times closely; these cookies are best when they’re just turning a light golden at the edges.
Hopefully your holiday shopping is going more smoothly than mine. If you’re balancing baking with studying or work, these cookies are a satisfying, relatively quick project that can brighten a hectic week. Happy baking—and good luck with your holiday to-do list!
XoXo
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening
- 1 1/4 cups powdered sugar
- 1 egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- Red food coloring
- Cream the butter, shortening, and powdered sugar together in a stand mixer fitted with the paddle attachment or with an electric hand mixer until light and fluffy.
- Add the egg, almond extract, and vanilla extract; mix until just combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the wet ingredients while mixing on low speed until a soft dough forms.
- Divide the dough in half and place one half on a lightly floured surface.
- Add red food coloring to the half you set aside, a little at a time, and knead or mix until you reach the desired red color.
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll both the plain and colored dough into 4-inch ropes, continuing until all the dough is used.
- Place a plain rope and a red rope side by side and press gently to adhere.
- Carefully twist the two ropes together and transfer the twisted rope to an ungreased baking sheet.
- Shape each twisted rope into a candy cane by curving the top.
- Bake for 7–10 minutes, or until the cookies are a light golden brown around the edges. Avoid overbaking to keep them tender.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
