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 1/4 cups sugar; 1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening; 2 large eggs lightly beaten; 1/4 cup light corn syrup; 1 tablespoon vanilla extract; 3 cups Pillsbury BEST All Purpose Flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon red food coloring; 1/4 teaspoon peppermint extract

Servings: persons

1 1/4 cups sugar
1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
2 large eggs lightly beaten
1/4 cup light corn syrup
1 tablespoon vanilla extract
3 cups Pillsbury BEST All Purpose Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/4 teaspoon peppermint extract

1
["COMBINE sugar and shortening; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.", "COMBINE 3 cups flour, baking powder, baking soda and salt; gradually add to shortening mixture at low speed. Mix until well blended.", "DIVIDE dough in half. Add red food coloring and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate 3 hours or overnight.", "HEAT oven to 375u00b0F.", "ROLL 1 rounded teaspoonful of plain dough into a 6-inch rope on a lightly floured surface. Repeat, using 1 teaspoonful red dough. Place ropes side by side; twist together gently. Pinch ends to seal. Curve one end into the ""hook"" of a candy cane.", "TRANSFER to ungreased baking sheet with large spatula. Repeat with remaining dough. Place cookies 2 inches apart.", "BAKE 7 to 9 minutes, or until just lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely."]

1073

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 cups sugar, 1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening, 2 large eggs lightly beaten, 1/4 cup light corn syrup, 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.

That's it — enjoy your meal!

Candy Cane Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions