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Candy Cane Cookies

pastryparrot1's picture
Talk about a fun cookie to make with the kids! They love molding these buttery, soft cookies. You will need to leave them in the fridge overnight so make sure you allot the time for this. One of our viewers stated they add peppermint extract to the red dough and almond to the plain. That sounds fantastic!
  Unsalted butter 1 Cup (16 tbs), softened
  Granulated sugar 163 Gram, divided (2/3 CUP + 2 Tablespoon)
  Egg yolk 2 Medium
  Almond extract 1⁄2 Teaspoon
  Flour 2 1⁄2 Cup (40 tbs)
  Red food coloring 2 Teaspoon

1. Preheat oven to 425 degrees.
2. FOR RED DOUGH: In a bowl Cream ½ cup of butter and 1/3 cup + 1 tablespoon of sugar.
3. Beat in 1 egg yolk, food coloring and ¼ teaspoon almond extract.
4. Beat in 1¼ cups flour until well blended.
5. Form batter into a ball. Wrap in plastic and refrigerate for at least 15 minutes.
6. FOR THE WHITE DOUGH: Repeat the steps as done for the red dough, except for the red coloring.
7. Wrap in plastic and refrigerate for at least 15 minutes.

8. Remove from the refrigerator.
9. Tear off a walnut sized piece of red dough and roll it out on aluminium foil to form a small rope.
10. Do the same with the plain dough.
11. Twist the ropes together and then bend the top into a curve to form a candy cane.
12. Bake cookies at 425 degrees for about 8 minutes.
13. Transfer to a cooling rack and cool completely.

14. In a serving platter, serve the cookies with drinks.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.5 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 898 Calories from Fat 452

% Daily Value*

Total Fat 51 g79.1%

Saturated Fat 31.7 g158.3%

Trans Fat 0 g

Cholesterol 221.6 mg73.9%

Sodium 11.8 mg0.5%

Total Carbohydrates 101 g33.6%

Dietary Fiber 2.1 g8.4%

Sugars 41.1 g

Protein 10 g19.5%

Vitamin A 32.2% Vitamin C

Calcium 3.6% Iron 21.4%

*Based on a 2000 Calorie diet

Candy Cane Cookies Recipe Video