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Candy Cane Cookies

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  • Prep 40 min
  • Total 6 hr 0 min
  • Servings 4 1/2
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Hooked on traditional holiday baking? These candy cane twists are Christmas classics.
Created Aug 25, 2016
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Ingredients

  • 1 cup (250 mL) sugar
  • 1 cup (250 mL) butter or margarine, softened
  • 1/2 cup (125 mL) milk
  • 1 teaspoon (5 mL) vanilla
  • 1 teaspoon (5 mL) peppermint extract
  • 1 egg
  • 3 1/2 cups (875 mL) all-purpose flour
  • 1 teaspoon (5 mL) baking powder
  • 1/4 teaspoon (1 mL) salt
  • 1/2 teaspoon (2 mL) red food colour
  • 2 tablespoons (30 mL) finely crushed peppermint candies
  • 2 tablespoons (30 mL) sugar

Steps

  •  
    1
    Stir together 1 cup (250 mL) 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 colour into 1 half. Cover and refrigerate at least 4 hours.
  •  
    2
    Heat oven to 375ºF (190ºC).
  •  
    3
    Stir together peppermint candy and 2 tablespoons (30 mL) sugar; set aside.
  •  
    4
    For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch (10 cm) 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

  • Tip 1
    Success: To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.

Nutrition Information

85 Calories, 4 Total Fat, 1 Protein, 11 Total Carbs

Nutrition Facts

Serving Size: 4 1/2 dozen cookies
Calories
85
Total Fat
4
Cholesterol
15
Sodium
45
Total Carbs
11
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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