Candy Cane Cookies I

Candy Cane Cookies I

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"Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist."
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servings 287 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).


  1. 78 Ratings

Most helpful positive review

I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not u...

Most helpful critical review

YUK!! Not a very good flavor, and worst of all is that the dough is extremely horrible to handle. The dough kept cracking as I rolled it into shape. I tried rolling the dough with a rolling p...

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I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not u...

I have been making these cookies since I was a little girl. My family has made a couple changes to the recipe through the years though. First, if you are having problems with the cookies break...

This is the recipe my mom and I used as a child. We had lost it and tried to replicate it, but it was never quite the same. My father and brother start nagging me in October to make candy canes...

I found it easier to divide both the red and white dough balls into 8 parts each, then roll one of each color into a log, and cut each log into a number of parts (about a dozen...depends on the ...

This is a great base recipe. I was used to them with a mint flavor instead of almond, so I used vanilla and peppermint (no almond) extract and substituted granulated sugar for powdered. The con...

These tasted pretty much like I remember having when I was a kid. I used 1 cup of butter and no shortening to avoid hydrogenated oils and I think this made mine spread/flatten out a lot and mad...

These cookies are the same ones my Mom used to make for my sister and me. They were always my holiday favorites. The almond extract adds a great flavor and the dough is easy to handle if you rol...

These are the same that my mom has been making for 40 + years! The complaints on here are the same ones I've been hearing from her for at least 35 years (LOL). I agree, the size of egg AND sho...

after reading all the reviews with the problems of breakage I decided since this recipe was so close to the spooky witches fingers recipe, which I had no problems with, I'd adopt the differences...

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