Christmas Recipes

Candy Cane Cookies 2

Hooked on traditional holiday baking? It's a twist to make these fun peppermint cookies!

Candy Cane Cookies

Yield: 4 1/2 dozen cookies


  • 1 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3 1/2 cups Gold Medal all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon red food color
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons sugar


  1. Stir together 1 cup sugar, the butter, milk, vanilla extract, peppermint extract and egg in large bowl.
  2. Stir in flour, baking powder and salt.
  3. Divide dough in half. Stir food color into 1 half.
  4. Cover and refrigerate at least 4 hours.
  5. Heat oven to 375 degrees F.
  6. Stir together peppermint candy and 2 tablespoon sugar; set aside.
  7. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface.
  8. Place 1 red and white rope side by side; press together lightly and twist.
  9. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  10. Bake 9 to 12 minutes or until set and very light brown.
  11. Immediately sprinkle candy mixture over cookies.
  12. Remove from cookie sheet to wire rack.
  13. Cool completely, about 30 minutes. (Total time will vary; cook or bake time is per batch.)


To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.


Per serving: Calories 85 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 45 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 %

Exchanges: 1 Fruit; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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