adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Candy Cane Cookies
0 Likes
Prep Time:
40 minutes
Total Time:
6 hours
Betty Crocker's Candy Cane Cookies: A festive twist on a classic recipe from 1963. Sweetened with vanilla and peppermint extracts, these red and white treats are perfect for holiday baking and gifting. Twirl and shape the dough into candy canes, sprinkle with crushed peppermint candy for a delicious touch. Makes 54 servings, ideal for sharing or cookie exchanges. A must-have for Christmas cookie trays!
Ingredients:
  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 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
Instructions:
  • In a large bowl, combine 1 cup of sugar, butter, milk, vanilla, peppermint extract, and egg. Mix in flour, baking powder, and salt. Divide dough in half, then stir food color into one half. Cover and refrigerate for at least 4 hours.
  • Preheat oven to 375°F.
  • Combine the peppermint candy and 2 tablespoons of sugar, then set aside.
  • Take 1 rounded teaspoon of dough from each half of the candy cane mixture and roll them into a 4-inch rope by gently rolling back and forth on a floured surface. Place one red and one white rope side by side, lightly press them together, then twist. Transfer the twisted ropes onto an ungreased cookie sheet and shape the top of the cookie down to form the handle of the cane.
  • Bake for 9 to 12 minutes until lightly browned and set. Sprinkle candy mixture over hot cookies. Transfer cookies to a wire rack. Allow to cool completely, approximately 30 minutes.

Similar Recipes