Candy Cane Cookies Recipe
- 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
- 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.
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.
Reviews for Candy Cane Cookies
"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."
"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."
"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"
"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!"
"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."
"I just got done making these cookies and i really enjoyed making them. I was a little skeptical at first but they were so cute i had to try them even though the reviews were not that great. Next time i am going to try using peppermint extract instead. But, the whole family loves them so deffinatlry will make them again."
"Tried this receipe and the dough kept braking. I tried to refigerate it but it sill broke when I to twist it. Any ideas on what I am doing wrong."
"me and my daughter bake things quite often. She was excited to help with these so she could take them to school for her class. We mixed everything like it said and the dough was so sticky that we could'nt handle it, so we put it in the refrigerator. After it had firmed up a bit we tried again. It would start out ok and then warm up to your hand and get sticky again. We ended up scooping the dough out with a spoon to make just roung cookies. After baking them, they were all cracked up and of course the peppermint and sugar wouldn't stick to it. We ended up using frosting on them and sprinkling the mint/sugar mixture on them. They tasted fair. We will never attempt making those again. All the leftovers went in the garbage."
"They were fun to make though they were a bit dry and broke when cooling."
"my mom has made this cookie for years. i tried it for the first time this year. i thought they were great. my son and i left some out for santa. he thought they were good too because the plate was empty. i will be making these every year now."
"I have had a recipe similar to this one for many years now. We have a cookie baking day and all children help, and now my grandchildren are helping. My son(now 33 yrs old) always requests these cookies!! YUM YUM!!"
"These are a nice addition to the holiday sweets table. Cookie is not too sweet and only lightly minty on the outside from the candy not overpowering. Recipe might read teaspoonfulls of dough to get 36 cookies. My daughter used an actual tablespoon and measured the doughprior to shaping and only ended up with a bit over a dozen large cookies."
"These turn out so nice, I tend to make a triple batch so my family has enough to go around. They are going in our recipe box and will be staying there."
"I will make it again but mine spread out huge and I think I need to modify the recipe so it will hold better. I would love to know how others have overcome this problem. I am thinking I will put baking powder and baking soda in it possibly. I made this type of cookie in the 70's and it turned out great but have lost the recipe. I will gladly accept help with this connumdrum!!"
"I also halfed the salt and it was perfect. I wished I would have refrigerated the dough before I started shaping them. I did on the second batch and they looked nicer and were easier to twist."
"I find this cookie is WAY too salty, next time I will probably use just 1/2 tsp. salt. I might also try substituting peppermint extract for the almond. Also, my recipe yielded only about 2 dozen, perhaps I made mine a little larger, though."