Candy Cane Cookies Recipe

Name: Candy Cane Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter, softened; 1/2 c. shortening; 1 c. powdered sugar; 1 egg; 2 tsp. peppermint extract; 1 tsp. vanilla; 2 1/2 c. all-purpose flour; 1 tsp. salt; 1/2 tsp. red food coloring; 1/2 c. crushed peppermint candy; 1/2 c. granulated sugar

Servings: persons

1/2 c. butter, softened
1/2 c. shortening
1 c. powdered sugar
1 egg
2 tsp. peppermint extract
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 c. crushed peppermint candy
1/2 c. granulated sugar

1
Heat oven to 375u00b0.
2
Mix thoroughly the butter, shortening, powdered sugar, egg and flavorings.
3
Blend in flour and salt. Divide dough in half.
4
Blend food coloring into 1 half.
5
Shape teaspoon of dough from each half into 4-inch ropes.
6
For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time.
7
Place on ungreased baking sheet. Curve top down to form handle of cane.
8
Bake 9 minutes.
9
Sprinkle cookies with candy-sugar mixture.
10
Remove.

1159

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. butter, softened, 1/2 c. shortening, 1 c. powdered sugar, 1 egg, and more.

Yes, Candy Cane Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Cookies

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