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Chocolate-Coated Candy Canes

 Chocolate-Coated Candy Canes
These cookies are absolutely my favorite during the holidays. They are well worth the effort to make.—Edie DeSpain, Logan, Utah
36 ServingsPrep: 45 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup confectioners' sugar
  • 2 egg yolks
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon salt
  • 12 ounces bittersweet chocolate, melted
  • Red sprinkles, finely chopped pistachios and/or toasted flaked coconut, optional


  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in egg yolks and vanilla. Combine the flour, cinnamon, baking
  • powder, poppy seeds and salt; gradually add to creamed mixture and
  • mix well.
  • Divide dough into 36 pieces; shape each into a 6-in. rope. Place 2
  • in. apart on greased baking sheets; curve the top of each cookie to
  • form the handle of a candy cane.
  • Bake at 350° for 10-12 minutes or until edges are lightly
  • browned. Cool for 2 minutes before removing to wire racks to cool

2 of 2

Chocolate-Coated Candy Canes (continued)

Directions (continued)

  • completely.
  • Dip the handle of each cookie into melted chocolate; allow excess to
  • drip off. Place on waxed paper; decorate with sprinkles, pistachios
  • and/or coconut if desired. Let stand until set. Store in an airtight
  • container. Yield: 3 dozen.
Nutritional Facts: 1 cookie (calculated without optional toppings) equals 141 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 75 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.