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Candy Cane Butter Cookies

Whip up a batch of these special cookies to share with your friends during the holiday season.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 1 teaspoon anise extract
  • 1/4 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 10 to 12 drops red food coloring


  • In a bowl, cream butter, sugar, egg yolk, extracts and salt until light and fluffy. Gradually add flour. Remove half of dough from bowl. Add food coloring to remaining half; mix well. Wrap doughs separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.
  • Shape teaspoonfuls of dough from each portion into 4-in. ropes. Place ropes side by side; press together gently and twist. Place 2 in. apart on lightly greased baking sheets. Curve one end to form a cane. Refrigerate for 5 minutes or until firm.
  • Bake at 350° for 12-15 minutes. Cool for 5 minutes; remove from pan to wire racks to cool completely.
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