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Candy Cane Cookies

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Hooked on traditional holiday baking? It's a twist to make these fun peppermint cookies!

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(186 Ratings)

186 Ratings

5 spoons 56%

4 spoons 19%

3 spoons 11%

2 spoons

1 spoons

Member Reviews (71)

93832e29-3b4f-4977-ae5a-9820053b254c

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PREP TIME
40 Min
TOTAL TIME
6 Hr
SERVINGS
54

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

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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.

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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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 85

(Calories from Fat 35 ),

Total Fat 4 g

(Saturated Fat 2 g,

Cholesterol 15 mg;
Sodium 45 mg;
Total Carbohydrate 11 g

(Dietary Fiber 0g,

Protein 1 g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

1 Fruit;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 71 Reviews View All

Posted 12/20/2011 8:08:54 PM REPORT ABUSE Murphy05 said:

Rating:

There was a question about the dough being super sticky. I refrigerate mine for the full 4 hrs or more. Then I can make about 6-9 at a time. While they bake I put the remaining dough in the freezer. This makes it much easier to roll out. When it gets too warm it gets sticky. I still use a light dusting of flour to roll them as well. Good luck :)These are my husbands favorite! I use the recipe as is.

This reply was: Helpful Inspiring

Posted 12/19/2011 4:59:21 PM REPORT ABUSE SexyKitten said:

Rating:

We followed the instructions to a T. They look fabulous but they taste like cardboard... Not to mention we doubled the recipe and it still did not make 54, even with more dough, never would have made 108! Will consider using almond extract next time but this recipe isn't sweet enough...

This reply was: Helpful Inspiring

Posted 12/18/2011 10:45:21 AM REPORT ABUSE mkkeeton said:

Rating:

Answer to question about what 1 cup shortening (one half butter) means. May use 1/2 cup butter and 1/2 cup shortening. May be too runny if you use butter alone, but 1/2 will add flavor.

This reply was: Helpful Inspiring