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Candy Cane Cookies
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4.3 stars stars based on 92 reviews - 89% would make this again
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Makes about 30
1 cup butter or margarine
1 cup sifted confectioners sugar
1 egg
1-1/2 teaspoon almond flavoring OR 3/4 teaspoon peppermint flavoring
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy
1/2 cup white sugar
Preheat oven to 375 F. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt, Mix well. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.
Note: Photo by hlkljgk. Creative Commons license.
Reviews of Candy Cane Cookies:
1-5 of 92 reviews Next >>
A cookie baker in caca Dec 1, 2012
Would make this again.
awesome 2 stars
Linda in Omaha Dec 24, 2011
Would make this again.
Makes approx. 30 large cookies. I do not refrigerate the dough, as it makes it harder to work with. Taking hints from other similar recipes, I added a hint of vanilla in addition to the peppermint, and used 1/3 cup granulated sugar and 2/3 cup confectioners'--this makes them slightly sweeter. 4 stars
Arthur in Stafford Springs Dec 13, 2011
Would make this again.
I have made this recipe for the past two years at Christmas and Valentine's Day. I add peppermint extract as well as the almond extract. Instead of the candy being sprinkled on the cookies straight up, I make a cookie icing, usually colored red or pink with peppermint extract for flavor and then put the crushed candy canes on the top. While this cookie takes a lot of time to make, everyone I know likes them. I will be making them again, definitely. My wife's Aunt shared this recipe with me and I always make them with her in mind. Unfortunately this great, wonderful lady has passed on but I remember her every time I make these cookies. She will always be in my thoughts and prayers. 5 stars
A cookie baker in ct Dec 13, 2011
Would make this again.
Not fragile at all. 1) make into two small 1" balls. Roll each ball into a "stick" about 3-4" long. Put the two colors next to each other and then roll back and forth till they blend...then just twist a touch (while still flat on counter --slightly roll top to left with one hand and bottom to right with the other) and then curl the top to form candy cane. Want fewer, make large. For larger yield can make them as small as you like. 5 stars
A cookie baker Dec 10, 2011
Would make this again.
If you start with softened butter, I would NOT put the dough in the fridge. It made it really hard and crumbly. I ended up giving up on the canes and rolling out cut-outs. They taste great but the canes are almost impossible. 3 stars
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