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Candy Cane Cookies Recipe

Candy Cane Cookies
Difficulty: Easy | Total Time: | Makes: About 4 dozen cookies

Sometimes things you loved when you were a kid don’t live up to your adult standards, but this Betty Crocker classic has busted through the child-adult taste barrier. Make the kids roll these cookies out, and then eat them yourself.

This recipe was featured as part of our Holiday Cookies photo gallery.

INGREDIENTS
  • 2 1/2 cups all-purpose flour, plus more for dusting the work surface
  • 1 teaspoon fine salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup sifted powdered sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring
  • Granulated sugar, for dusting the cookies
INSTRUCTIONS
  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Combine the measured flour and salt in a medium bowl; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond extract, and vanilla extract and beat on medium speed to combine (the mixture may look curdled). Turn the mixer off, add the reserved flour mixture, and mix on low speed until the dough just clumps around the paddle.
  4. Divide the dough in half. Leave half in the mixing bowl and transfer the other half to a small bowl. Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.
  5. Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough into a 4-inch-long rope, dusting the work surface with flour as needed. Repeat with a piece of uncolored dough. Place the two ropes side by side and twist them together. Place on an ungreased baking sheet, curving the top of the cookie to form the hook of a candy cane (alternatively, shape into a wreath round). Repeat rolling and twisting with the remaining pieces of dough.
  6. Bake until lightly browned on the bottom, about 9 minutes. Immediately transfer to a wire rack, sprinkle with granulated sugar, and cool completely. Repeat steps 5 and 6 with the remaining dough.
    Write a review | 11 Reviews
  • Candy Cane Cookies Recipe
    3

    3 1/2 stars. They look pretty, I'll grant you, but they're fragile and rather bland. (Of course, my basic attitude towards sweets of any kind is that if there's no chocolate involved, what's the point?) They're also a pain to make. I doubt if I'll ever make these again.

  • Candy Cane Cookies Recipe
    1

    These just didn't do it for me. They were so labor intensive and the dough was just on the crumbly/breakable-when-rolled side, so that may have added to my frustration. I wouldn't make again. Also, if I was to make them again for some strange reason, I'd cut the salt.

  • Candy Cane Cookies Recipe
    5

    These turned out great. I have the exact same recipe from my mother when we used to make them when I was little. We also top them with a mixture of crushed candy canes and sugar--make sure to crush them really finely. I discovered it's easier to press the cookies down so they are flattish, then put the sugar mixture on with a small spoon. If you put the sugar/candy cane mixture on prior to baking, it will melt into the cookie and doesn't fall off as it would if you put it on after the cookie has baked. FYI- these take a lot of time to make due to all the rolling and intertwining of dough, like 2 hours. Definitely easier to roll the dough after it has chilled, which the recipe neglects to mention except in the very beginning details for total time. The number of cookies depends how thin your strands of cookie dough are. If you get lazy like I did, then the cookies will end up fatter toward the end and the recipe doesn't make very many cookies. :-) Double the recipe and save the leftover for when you have more time (or energy)! It took me about 2 hours to make this recipe (not doubled) with fairly good concentration.

  • Candy Cane Cookies Recipe
    5

    These are fantastic. A childhood and adult staple for me too. My "cooky recipe" has peppermint extract too, but I dont use it, because what else would I ever use it for? Also I top with a mix of crushed candy canes and sugar. Divine. Best holiday cookie ever.

  • Candy Cane Cookies Recipe
    5

    Is there any way to get them to keep their pre-baked shape? Mine got flat! Not a bad look, but not like the ones in the picture.

  • My recipe in my "Cookies" book calls for peppermint extract, but I thought it didn't sound too appealing. I like the idea of crushed up candy canes, though.

  • I was a home ec teacher, and got the betty Crocker Magazine in the 70s, this recipe I did with my junior high kids, they were a hit, not picture perfect canes I do recall, but a cute Xmas tradtion to have, IF you have PLENTY of time!!!!!

  • Better than dusting with just sugar - crush a candy cane and mix it half and half with sugar! Outstanding!

  • @lightning81 -- My mother always used almond extract, but my wife's allergic. Anise sounds like a great alternative (I won't even consider mint extract.)

  • My family have always loved these cookies and now my grandchildren love them. They are a great Christmas Tradition in my family. Crushedewe

  • I love these, but I used anise extract. It makes it stand out from other sugar cookies.

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