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Candy Cane Cookies

 206 Ratings
90 Comments
  • Prep Time 40 min
  • Total Time 6 hr 0 min
  • Servings 54
  • Save
    1K
  • Pinterest
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  • Print
    28K

Hooked on traditional holiday baking? These candy cane twists are Christmas classics.

Ingredients

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

Directions

  • 1 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.
  • 2 Heat oven to 375ºF.
  • 3 Stir together peppermint candy and 2 tablespoon sugar; set aside.
  • 4 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.
  • 5 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.

Expert Tips

To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
85
Calories from Fat
35
% Daily Value
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
45 mg
Total Carbohydrate
11 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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