Candy Cane Cookies

Candy Cane Cookies

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

Prep Time

40

Minutes

Total Time

6:00

Hrs:Mins

Makes

4

1/2

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
  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.
Makes 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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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:

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*:
    Exchanges:
    • 1 Fruit;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.