Olive Oil Candy Cane Cookies

Olive Oil Candy Cane Cookies.

Olive Oil Candy Cane Cookies


For 3 Dozen(s)

For the Cookies:

  • 4 1/4 cups 00 or all purpose flour
  • 2 teaspoons baking powder
  • 4 large eggs
  • 2 packets Vanillina Powder, or 2 teaspoons vanilla extract
  • 1 tablespoon peppermint extract (optional)
  • 1 cup granulated sugar, plus more for sprinkling
  • 3/4 cup olive oil
  • red food coloring as desired


  1. Set the oven temperature to 375F.
  2. In a mixing bowl, whisk together  the flour and baking powder. Set aside.
  3. In another mixing bowl combine the eggs, the vanilla, the sugar, peppermint extract if using and the oil. Whisk for 2-3 minutes.
  4. Sift the flour and baking powder into the wet ingredients and mix with a spoon until fully combined and a soft dough forms.
  5. Divide the dough in half and separate into two bowls.
  6. *For best results I recommend using a kitchen scale and weighing the dough.
  7. In one bowl, add enough red food coloring until the dough is a bright, vibrant red and work it in with your hands.
  8. Leave the remaining dough white.
  9. Take a Teaspoon of each dough and roll them both into ropes about 3-4 inches long and 1/4 inch thick. Twist them at both ends and bend the twist them into a hook shape to resemble candy canes.
  10. Place your cookies about 2 inches apart on the prepared baking sheet.
  11. Bake for 12 minutes or until the bottoms of the cookies have slightly browned.



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