Candy Cane Cookies

  • Prep 40 min
  • Total 6 hr 0 min
  • Servings 54
Candy Cane Cookies

Ingredients

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

Steps

Hide Images
  • 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 375ºF.
  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
85
Calories from Fat
35
% Daily Value
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
15 mg
Sodium
45 mg
Potassium
15 mg
Total Carbohydrate
11 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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