Spritz Candy Cane Cookies

Spritz Candy Cane Cookies

Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.

Prep Time



Total Time






cup sugar
cup shortening
cup butter, softened
teaspoon peppermint extract
2 1/4
cups Gold Medal® all-purpose flour
teaspoon baking powder
Dash salt
drops red food color
hard peppermint candies, finely crushed
  1. Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
  2. Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
  3. Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
  4. Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.
Makes 7 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
For a more intense color, use paste food color instead of liquid food color.
Kitchen Tip
To speed up the shaping process, press out a line of dough along the length of the cookie sheet near the edge. Cut the dough line into 4-inch pieces. Use toothpick to curve the top of each piece, forming the cane's handle. Continue process to fill the cookie sheet.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 40
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 15mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 0g;
Percent Daily Value*:
    • 1/2 Other Carbohydrate;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.