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Recipe

Holiday Cookie Ornaments

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Candy canes are the sweet baked-in hooks for this easy-mix sugar cookie.

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( 21 Ratings)

21 Ratings

5 Stars 62%

4 Stars 14%

3 Stars

2 Stars

1 Stars 14%

Member Reviews ( 9 )

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PREP TIME 1 Hr 15 Min
TOTAL TIME 2 Hr 15 Min
SERVINGS 36

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3: cup butter or margarine, melted

2: tablespoons Gold Medal® all-purpose flour

1: egg

36: small candy canes

2: containers (1 lb each) Betty Crocker® Rich & Creamy creamy white or vanilla frosting

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1 Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
2 On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
3 Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
4 Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
5 Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.

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Expert Tips

To evenly break candy canes, cut with scissors while still in the wrapper, then unwrap and use.

No parchment paper? Just use nonstick foil.

The 1/8-inch rolled thickness is important for the candy holder to stay connected.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 200

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 3 1/2g,
Trans Fat 2 1/2g),

Cholesterol 10mg;
Sodium 110mg;
Total Carbohydrate 29g

(Dietary Fiber 0g,
Sugars 23g),

Protein 0g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
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;
2 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 3 of 9 Reviews View All

Posted 12/22/2010 7:04:05 PM REPORT ABUSE Cathy W said:

Rating:

My candy canes melted as well. I tried tweaking the temperature as well as the baking time. I used parchment paper... I'm not sure why they melted. Oh well! They are cute cookies in theory!

This reply was: Helpful Inspiring

Posted 11/28/2010 4:50:08 PM REPORT ABUSE LesaVaughn said:

Rating:

Love these, but I suggest using a cutter a bit bigger than 2 inch even with small candy canes as otherwise the cookie is not wide enough. I had no problems with the candy cane melting. I lined my pan with a silpat and suggest that parchment or a silpat be used when baking these with the candy canes. I also found the canes were easier to cut out of the wrapper with my kitchen scissors. They did not cut well while in the wrapper. Grandkids are enjoying this project. This is a keeper!

This reply was: Helpful Inspiring

Posted 12/20/2007 1:19:40 PM REPORT ABUSE Jenny in PA said:

Rating:

These are cute but don't put the candy canes in until the last 2 minutes MAX! If you are baking for the 7-9 minutes (2" cookies), at 7 minutes pop in the candy canes, but angle them slightly so they don't rest directly on the cookie sheet. If you goof, you could use the melted candy canes as stained glass windows for ginger bread houses!

This reply was: Helpful Inspiring