Candy Cane Cookies

  • Save Recipe
Candy Cane Cookies
  • Prep 40 min
  • Total 6 hr 0 min
  • Servings 54
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These red and white striped Candy Cane Cookies 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 you’re new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).
Updated Nov 30, 2020


  • 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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.
  • tip 2
    Not a fan of peppermint extract? Try substituting a teaspoon of vanilla or almond extract.
  • tip 3
    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!
  • tip 4
    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.


85 Calories, 4 g Total Fat, 1 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
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.
© 2023 ®/TM General Mills All Rights Reserved