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Candy Cane Cookies

 Candy Cane Cookies
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!
36 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure 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


  • 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.
  • 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.
  • 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.

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Candy Cane Cookies (continued)

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.