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Candy Cane Cookies

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling

Makes

3 dozen

These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. —Tammy Schenk, Harlowton, Montana
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Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Red food coloring
  • 1/2 cup crushed peppermint candy canes
  • 1/2 cup sugar

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
  3. Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 each: 108 calories, 5g fat (3g saturated fat), 19mg cholesterol, 104mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.

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