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Christmas Candy Cane Cookies

 Christmas Candy Cane Cookies
These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas.—Patricia Schmeling
48 ServingsPrep: 30 min. + chilling Bake: 10 min./batch


  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring
  • 1/2 cup peppermint candy, crushed
  • 1/2 cup sugar


  • In a large bowl, cream the shortening, butter and confectioners'
  • sugar until light and fluffy. Beat in egg and extracts. Combine
  • flour and salt; gradually add to the creamed mixture. Divide dough
  • in half; mix the food coloring into one half. Cover and refrigerate
  • both doughs for 2 hours or until easy to handle.
  • Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red
  • dough into a 4-in. rope. Place ropes side by side; press together
  • lightly and twist. Place on ungreased baking sheet; curve top of
  • cookie down to form handle of cane. Repeat with remaining plain and
  • red dough, placing 2 in. apart on baking sheets.
  • Bake at 375° for 8-9 minutes or until set. Combine the crushed

2 of 2

Christmas Candy Cane Cookies (continued)

Directions (continued)

  • candy and sugar; sprinkle warm cookies with candy mixture. Remove to
  • wire racks. Yield: 4 dozen.
TEST KITCHEN TIP: Patricia likes small Christmas cookies, so she uses 1/2 teaspoon each of white and red dough to make the candy canes. Finely crushed peppermint candy adheres well to the warm cookies.