Candy Cane Cookies II

Candy Cane Cookies II

Diane 0

"Holiday cookies shaped like candy canes and decorated with crushed peppermint candy."

Ingredients 1 h {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
  3. Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
  4. Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
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  • Editor's Note
  • 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.
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Reviews 90

  1. 110 Ratings

Tiger Sand

Like most everyone, my Mother used to make these cookies, but do to time, she stoped. The recipe was lost for a period of time. I thought this was it, and made it and it well... was bad but the ggod news was that when I gave my Mother a cookie she spit it out and said I remember where I put the right recipe. here are the improvements..1 tsp of vanilla and pepermint extract (omit almond) 3 1/2 c flour 1/4 tsp of salt! now everything else is the same. I hope you find this correction, for these cookies are a Christams staple at our house now I have the right recipe.


Here's a tip for getting the crushed peppermint/sugar to stick to the cookies. Pour a little Karo light corn syrup into a microwave safe bowl, and put it in the microwave just long enough for it to become very runny, almost like water (maybe 20 seconds). Brush this onto the cookies (the silicone pastry brushes are great) and immediately sprinkle the topping on. I put the cookies on a wire rack with a sheet of waxed paper underneath. Let them dry completely before storing. You can do the sprinkling after the cookies cool, so that they're a little sturdier. BE CAREFUL with the hot Karo, it gets extremely hot very fast and could cause a very nasty burn. I adore these cookies and think they are well worth the trouble! I've made them for many years, my old recipe used half Crisco/half butter but is otherwise identical.


The only thing I do different is 1/2 cup butter and 1/2 cup Butter Flavor Crisco. I LOVE these cookies because there really are no rules. In this Green Bay Packers loving house, I tint the dough green and gold and make either cane shaped cookies or "G" shaped cookies. (Oh yeah: I never use the crushed candy canes / sugar topping, because it's such a pain in the butt, messy and it melts all over the cookie sheets and is impossible to get off...)