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Candy Cane Cookies Recipe
Candy Cane Cookies Recipe photo by Taste of Home

Candy Cane Cookies Recipe

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3.5 16
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These festive cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing— it wouldn't be Christmas at my house without them!
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Red food coloring
  • 1/2 cup crushed peppermint candy canes
  • 1/2 cup sugar

Nutritional Facts

1 cookie equals 108 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 104 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
  3. Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
Originally published as Candy Cane Cookies in Country Woman Christmas 1996, p30

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Reviewed Dec. 22, 2015

"Tasty but I used Earth Balance instead of butter and used green coloring instead of red and put a half a cup of candy canes in the batter and put vanilla extract instead of almond which I prefer over almond extract."

Reviewed Dec. 20, 2014

"These have been a family favorite since I was a little girl, and is now a duty which has been passed onto me. Only thing I do different is I use half a cup of butter and half a cup of shortening. This makes the dough more workable. This will make about 36 cookies per batch as it should say use 1 teaspoon of each color dough into 4 in ropes. I've also found it easier to use parchment paper on the cookie sheet. These cookies are very fragile when they first come out of the oven, and the parchment paper makes for a great backdrop/easy clean up from the sprinkling of the sugar/mint topping."

Reviewed Nov. 27, 2012

"These are really a yummy christmas cookie. I will make these every year. I give this recipe a 5 star rating Nora Miller , Grand Junction, Co"

Reviewed Dec. 13, 2011

"I would only make this recipe again if I could not find another one that is better! The recipe says is makes 3 dozen - 36!- cookies...NO WAY!! It says to use "TABLESPOONFULS OF EACH DOUGH"-there is ABSOLUTELY NO WAY to get 36 cookies out of this recipe doing that! I must have looked at the recipe everytime I scooped up a spoonful of dough! And to only make the ropes 4" long is NOT long enough! There is NO WAY the cookies pictured on the recipe page were made like the recipe!! And that is very disappointing!"

Reviewed Dec. 11, 2011

"The almond extract does not go with the peppermint sprinkled on the outside. I will look at the other similar recipes to see if I can find something that tastes better. These didn't taste bad, but they tasted like a typical butter cookie."

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