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Classic Candy Cane Cookies

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Betty Crocker Kitchens
Updated Dec 2, 2025
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For many of us, the holidays are linked to a well-loved cookbook and a favorite recipe. Straight from the timeless pages of Betty's Cooky Book, this Classic Candy Cane Cookies Recipe has been a part of holiday traditions since 1963, gracing festive cookie trays for generations. Nothing quite captures the spirit of the season as these homemade cookies. 

There's a special kind of magic in the making of these cookies. It’s generations gathering in a warm kitchen to carefully roll out ropes of vibrant red and white dough and twist them together, shaping them into the iconic candy cane form. The final, delightful step—sprinkling the warm, baked cookies with sugar and crushed peppermint candies—an aroma that is pure Christmas. More than just a beautiful addition to a holiday platter, these scratch-made sugar cookies are a taste of nostalgia. Each bite is a reminder of Christmases past and an invitation to create new, sweet memories for years to come.

Classic Candy Cane Cookies

  • Prep Time 45 min
  • Total 1 hr 15 min
  • Servings 48
  • Ingredients 10
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Ingredients

Topping

  • 1/4 cup finely crushed peppermint candy
  • 1/4 cup granulated sugar

Cookies

  • 1 cup shortening (see Tips)
  • 1 cup powdered sugar, sifted
  • 1 large egg
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla
  • 2 1/2 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon red food color
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    Heat oven to 375°F.

  • Step 
    2

    In a small bowl, mix peppermint candy and granulated sugar; set aside.

  • Step 
    3

    In a large bowl, mix shortening, powdered sugar, egg, almond extract, and vanilla with a spoon or an electric mixer on medium speed until thoroughly blended. Stir in flour and salt; mix well.

  • Step 
    4

    Divide dough in half. Stir red food color into one half of the dough. If the dough is too soft to work with, wrap in plastic wrap and refrigerate about 30 minutes.

  • Step 
    5

    Making one candy cane at a time, shape 1 rounded teaspoon dough from each color into a 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet. Curve top of cookie down to form the handle of the candy cane. 

  • Step 
    6

    Bake about 9 minutes or until set and very light golden brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

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