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Candy Cane Cookies

These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. —Tammy Schenk, Harlowton, Montana
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 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


  • 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.
Nutrition Facts
1 each: 108 calories, 5g fat (3g saturated fat), 19mg cholesterol, 104mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.
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  • erinshea1982
    Dec 27, 2019

    It wouldn’t be Christmas without these yummy cookies! This is a delicate dough, and takes a soft hand to work with, but it makes the best, most melt in your mouth cookies!

  • LynnRosik
    May 22, 2019

    I make these every year. I ask my children to pick one cookie for me to make at Christmas and my oldest daughter always picks these. I have been making these for over 40 years because they are so good.

  • FineVine21
    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.

  • zanalith
    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.

  • quiltlady101
    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

  • crgilvr
    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!

  • micheleclow
    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.

  • kae24
    Dec 22, 2010

    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.

  • coffemom
    Dec 19, 2010

    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.

  • winnafrog3
    Jan 27, 2010

    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.