Christmas Candy Cane Cookies – a delicious recipe with butter, icing sugar, egg, honey, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 170C
2
Beat butter and icing sugar at medium speed for 3 mins until white and fluffy.
3
Add egg and mix well, followed by honey and mix well.
4
Add sifted flour mixture and mix well evenly.
5
Divide dough into 6 equal portion. 3 plain dough and the other 3 dough mix with green tea powder, cocoa powder and strawberry paste individually.
6
Roll plain and colored dough separately into long strips and cut into 12 cm strips. Place plain and colored strips side by side (about 20g), press on one tip and twist the strips together and cut into half. Bend into the shape of a cane and coat with coarse sugar.
7
Arrange on a lined baking tray and bake for about 15 mins.
8
Leave to cool and store in an airtight container.
628
kcal
Calories
27
g
Fat
95
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 9 ingredients. The key ingredients include: 7 tablespoons butter, 7/8 cup icing sugar, 1 egg, 1 tablespoon honey, and more.
Yes, Christmas 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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