Candy Cane Cookies – a delicious recipe with butter, sugar, egg, vanilla, almond, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and confectioner's sugar until light and fluffy.
2
Beat in egg, vanilla and almond extract until well blended.
3
In a separate bowl, combine flour and salt then add to butter mixture.
4
Divide dough in half.
5
Blend in food coloring to one half.
6
Work with 1/4 of the plain dough and 1/4 of the tinted dough.
7
Keep remainder of dough in the refridgerator until ready for use to keep it from drying out while making the cookies.
8
Roll 1/4tsp of the plain dough into a 4 inch-long rope.
9
Repeat with 1/4 teaspoons of the tinted dough.
10
Holding the ends, twist the two ropes together and place on an ungreased cookie sheet, curving one end to look like a candy cane.
11
Repeat placing the cookies 1 inch apart on the cookie sheet.
12
Bake at 375F for about 10 minutes.
13
Remove immediately from cookie sheet; cool on rack.
918
kcal
Calories
50
g
Fat
108
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 cup butter, 1 cup sifted confectioners' sugar, 1 egg, 1 ½ teaspoons 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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