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Candy Cane Cookies

User Rating 2 Star Rating (4 Reviews)


Candy cane cookies are made with food coloring, vanilla, butter, and pepermint extract.

Cook Time: 10 minutes

Total Time: 10 minutes


  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups (10 ounces) butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 teaspoon red food coloring or enough for desired color
  • 1/4 teaspoon peppermint extract


Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.

Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.

Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.

Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.

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User Reviews

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 2 out of 5
Not worth the mess, Member collegebaker

I tried this recipe twice and I didn't really like the results of my cookies. I wasn't sure how think the ropes should be and so I tried different levels but the texture of the finished product and the flavor isn't anything amazing and I require killer recipes when I'm planning holiday recipes.

15 out of 20 people found this helpful.

See all 4 reviews

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