Candy Cane Cookies

candy cane cookies Dessert
Candy Cane Cookies
  • Prep 40 min
  • Total 6 hr 0 min
  • Servings 54

These red and white striped confections have been completing Christmas cookie trays for years—since 1963 to be exact—and this version is based on the classic recipe from Betty’s Cooky Book, so you know it’s the real deal. If it’s been a part of your holiday baking traditions since the beginning, you know just how satisfying it is to twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes. But if you’re new to this cookie, we can promise that baking a batch will make for wonderful holiday memories. With a splash of peppermint extract added to the dough and sprinkle of crushed peppermint candy on top, these festive twists will deliver big on tastes-like-Christmas flavor. And believe it or not, the dynamite taste and seasonal look of these cookies is not all this recipe has going for it, it’s also made for the cookie exchange! With a yield of 54 servings, you’ll have enough left to give as gifts (or reserve for household snacking). MORE+ LESS-

Updated December 10, 2019
Gold Medal Flour
Make with
Gold Medal Flour


cup sugar
cup butter or margarine, softened
cup milk
teaspoon vanilla
teaspoon peppermint extract
3 1/2
cups Gold Medal™ all-purpose flour
teaspoon baking powder
teaspoon salt
teaspoon red food color
tablespoons finely crushed peppermint candies
tablespoons sugar


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  • 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 375°F.
  • 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.

Expert Tips

  • To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.
  • Not a fan of peppermint extract? Try substituting a teaspoon of vanilla or almond extract.
  • If you can’t get enough of candy canes during the holidays, try one of our 11 Candy Cane Desserts. With everything from coffee cake to fudge on offer, there’s bound to be a new favorite awaiting you among these peppermint-packed delights!
  • Feel free to get creative with this cookie, after all, it’s your kitchen! Sprinkle crushed candy canes on top, drizzle with melted dark chocolate or dust with sparkling colored sugar for even more Christmasy flare.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
4 g
Saturated Fat
2 g
15 mg
45 mg
15 mg
Total Carbohydrate
11 g
Dietary Fiber
1 g
% Daily Value*:
Vitamin A
Vitamin C
1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • These sugar cookies are all dressed up and ready for the cookie exchange. With their red and white braiding and crushed candy canes on top, we can’t think of a cuter or tastier cookie — nothing beats a scratch sugar cookie! This recipe is based on a classic from the 1963 Betty Crocker Cooky Book. This updated version has extra sweetness and oomph from the vanilla and peppermint extract. With 54 servings, it’s perfect for sharing at a cookie exchange or giving as a gift. Once you’ve mastered this classic, check out the rest of Betty Christmas cookie recipes.

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