Christmas Candy Cane Cookies

Christmas Candy Cane Cookies

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

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

4

dozen

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
  1. 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.
  2. 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.
  3. Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 60
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 35mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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