Candy Cane Cookies – a delicious recipe with butter, sugar, egg, vanilla, peppermint, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter and sugar until smooth.
2
Beat in egg, vanilla and peppermint extract.
3
Stir together flour, baking powder and salt.
4
Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
5
Divide in 1/2; blend food coloring into 1/2.
6
Cover and chill for 4 hours or firm.
7
Cut each into 48 pieces.
8
With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
9
Put on cookie sheet, form a cane.
10
Bake at 375 F for 12-15 minutes.
11
Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.
1048
kcal
Calories
50
g
Fat
134
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup sugar, 1 egg, 1/2 teaspoon vanilla, 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.
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