Candy-Cane Cookies – a delicious recipe with flour, salt, butter, sugar, egg yolks, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chill time: 1 hour
2
Bake time: 10 minutes.
3
Sift flour and salt into a bowl.
4
In a large bowl, cream butter with an electric mixer, Slowly add sugar, beat until fluffy, about 4 minutes. Add yolks and vanilla; beat until smooth. Slowly add flour mixture; beat until dough comes together. Wrap in foil; chill 1 hour.
5
Meanwhile, put candy canes in a zip-close bag and crush them.
6
Preheat oven to 350 degrees. Roll out dough 1-inch thick, press out shapes, and place on cookie sheets. Press candy place on top.
7
Bake 10 minutes, or until just golden. Remove from sheet; cool.
8
How kids can help: Measure ingredients; crush candy canes.
9
Tip: You can make the dough for these cookies several weeks ahead, wrap it well in plastic wrap, and freeze. Thaw 2 hours in the fridge before rolling.
852
kcal
Calories
52
g
Fat
83
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 7 ingredients. The key ingredients include: 2 1/2 cups flour, dash salt, 2 sticks butter, softened, 1/2 cup sugar, 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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