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Arbosano Candy Cane Cookies

by Suzie Bellomo on December 13, 2023

Arbosano Candy Cane Cookies

Our kitchen is head over heels for Arbosano Candy Cane Cookies, and here's why: Il Fusti Arbosano Olive Oil (haha). It transforms each bite into a combination of rich and buttery flavors, redefining festive sweetness! Don't just take our word for it – dive into the holiday spirit yourself and treat your taste buds to the magic of these Arbosano Candy Cane Cookies.


  • 4 1/4 cups 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 Il Fusti Arbosano Olive Oil
  • red food coloring as desired


  • Set the oven temperature to 375F.
  • In a mixing bowl, whisk together  the flour and baking powder. Set aside.
  • In another mixing bowl combine the eggs, the vanilla, the sugar, peppermint extract if using and the Il Fusti Arbosano Olive Oil. Whisk for 2-3 minutes.
  • Sift the flour and baking powder into the wet ingredients and mix with a spoon until fully combined and a soft dough forms.
  • Divide the dough in half and separate into two bowls.
  • *For best results we recommend using a kitchen scale and weighing the dough.
  • In one bowl, add enough red food coloring until the dough is a bright, vibrant red and work it in with your hands.
  • Leave the remaining dough white.
  • 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.
  • Place your cookies about 2 inches apart on the prepared baking sheet.
  • Bake for 12 minutes or until the bottoms of the cookies have slightly browned.


This recipe was adapted and sourced directly from


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