Candy Cane Cookies

Candy Cane Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup butter (no substitutes)

  • 1

    cup sifted powdered sugar

  • 1


  • ½

    teaspoon peppermint extract

  • 2-½

    cups all-purpose flour

  • ¼

    teaspoon red food coloring


In mixing bowl, beat butter 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl often. Beat in egg and peppermint extract. Beat in flour and divide in half. Knead red food coloring into one portion of the dough. Leave the remaining dough plain. Cover and chill dough 30 minutes or until easy to handle. To make candy canes, shape a 3/4-inch ball of the plain cookie dough into a 5-inch rope. Repeat with a 3/4-inch ball of red cookie dough. Place the ropes side by side and twist together. Pinch ends to seal. Form into a cane shape. Place 2 inches apart on an un-greased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Cool on a wire rack.


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