Candy Cane Cookies Recipes Easy

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CANDY CANE COOKIES

These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 54

Number Of Ingredients 12



Candy Cane Cookies image

Steps:

  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  • Heat oven to 375°F.
  • Stir together peppermint candy and 2 tablespoon sugar; set aside.
  • For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  • Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

CANDY CANE COOKIES

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 30 cookies

Number Of Ingredients 8



Candy Cane Cookies image

Steps:

  • Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
  • Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup superfine sugar, plus more for rolling
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (optional)
2 cups all-purpose flour
Red sanding sugar

CANDY CANE COOKIES I

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

Provided by Dolores White

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 9



Candy Cane Cookies I image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  • Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  • Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

CANDY CANE COOKIES III

Great Christmas cookie!

Provided by RAMB

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 11



Candy Cane Cookies III image

Steps:

  • In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 70.6 mg, Sugar 7 g

1 cup margarine
½ cup white sugar
½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon red food coloring
½ cup peppermint candy canes, crushed
½ cup white sugar for decoration

CHRISTMAS CANDY CANE COOKIES

These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11



Christmas Candy Cane Cookies image

Steps:

  • In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle., Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets., Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup shortening
1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy, crushed
1/2 cup sugar

CANDY CANE COOKIES

These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. -Tammy Schenk, Harlowton, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9



Candy Cane Cookies image

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 104mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar

VERY EASY CANDY CANE COOKIES

This recipe came from Quick Cooking (one of the best magazines Reiman Publishing came out with next to Taste of Home and all the others!). When you're doing massive quantities of cookies, any short-cut is appreciated. This recipe uses refrigerated cookie dough. And really, who's gonna know? Just spruce it up a bit and keep your mouth shut and take 100 % of the credit. (You could make your own sugar cookie dough too if you desire...either way, these are beautiful on a holiday tray!)

Provided by Redneck Epicurean

Categories     Dessert

Time 35m

Yield 3 dozen

Number Of Ingredients 4



Very Easy Candy Cane Cookies image

Steps:

  • In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
  • Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
  • Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
  • Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

Nutrition Facts : Calories 401.9, Fat 17.7, SaturatedFat 4.5, Cholesterol 24.7, Sodium 359.8, Carbohydrate 56.3, Fiber 0.8, Sugar 18.5, Protein 4.4

0.5 (18 ounce) package refrigerated sugar cookie dough, softened
3 tablespoons flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

EASY CANDY CANE COOKIES

Enjoy a time-saving twist on a classic holiday cookie. Cookie mix and just three ingredients are all that's needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 4



Easy Candy Cane Cookies image

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir food color into 1 half; mix well.
  • For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.
  • Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 to 3 drops Betty Crocker™ red or green gel food color

CANDY CANE COOKIES

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 dozen cookies

Number Of Ingredients 11



Candy Cane Cookies image

Steps:

  • Preheat oven to 375 degrees F.
  • In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
  • Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
  • Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional

CANDY CANE COOKIES

Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.

Provided by Sweet Tooth8482

Categories     Dessert

Time 47m

Yield 72 cookies

Number Of Ingredients 12



Candy Cane Cookies image

Steps:

  • In a bowl, cream butter, shortening and sugars.
  • Beat in milk, egg and extracts.
  • Gradually add flour and salt.
  • Set aside half of the dough.
  • Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
  • Wrap dough separately in plastic wrap.
  • Refrigerate for 1 hour or until easy to handle.
  • Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
  • Place each green rope next to a white rope; press together gently and twist.
  • Repeat with red ropes and remaining white ropes.
  • Place 2 inches apart on ungreased baking sheets.
  • Curve one end, forming a cane.
  • Bake at 350° for 11-13 minutes or until set.
  • Cool for 2 minutes; carefully remove to wire racks.
  • (Recipe courtesy: Taste of Home's Quick Cooking Magazine).

1/2 cup butter, softened (no substitutes)
1/2 cup shortening
1 cup sugar
1/4 cup confectioners' sugar
1/2 cup milk
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
green food coloring
red food coloring

CHOCOLATE AND CANDY CANE COOKIES

Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!

Provided by r e n e t a

Categories     Christmas Cookies

Time 1h10m

Yield 18

Number Of Ingredients 12



Chocolate and Candy Cane Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
  • Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
  • Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
  • Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup margarine
2 large eggs
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 cup semisweet chocolate chips
4 (1 ounce) squares white baking chocolate, melted
1 small candy cane, crushed

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Top Asked Questions

How do you make candy cane cookies with food coloring?
In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion. Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist. Place on an ungreased baking sheet; curve into a candy cane shape.
How do you make a homemade candy cane cake?
In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar.
How do you make peppermint candy cane Candy Cane cookies?
Heat oven to 375°F. Stir together peppermint candy and 2 tablespoon sugar; set aside. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface.
How long to bake candy cane cookies at 350?
Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

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