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Candy Cane Cookies II

"Holiday cookies shaped like candy canes and decorated with crushed peppermint candy."
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1 h servings 176 cals
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 157 mg
  • 6%

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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
  3. Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
  4. Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.


  • Editor's Note:
  • Dough may be divided in half and colored with 1/2 teaspoon red food coloring, if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.

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Read all reviews 96
  1. 117 Ratings

Most helpful positive review

Like most everyone, my Mother used to make these cookies, but do to time, she stoped. The recipe was lost for a period of time. I thought this was it, and made it and it well... was bad but the ...

Most helpful critical review

I don't know what I did wrong, but this recipe was horrible! The dough was VERY sticky and hard to work with, even after adding about 3 cups more flour and refrigerating it! Also, these had a ho...

Most helpful
Most positive
Least positive

Like most everyone, my Mother used to make these cookies, but do to time, she stoped. The recipe was lost for a period of time. I thought this was it, and made it and it well... was bad but the ...

Here's a tip for getting the crushed peppermint/sugar to stick to the cookies. Pour a little Karo light corn syrup into a microwave safe bowl, and put it in the microwave just long enough for it...

The only thing I do different is 1/2 cup butter and 1/2 cup Butter Flavor Crisco. I LOVE these cookies because there really are no rules. In this Green Bay Packers loving house, I tint the dou...

I've made Candy Cane Cookies since I learned the recipe in school, and I've never had a problem. this recipe is the one I use though. makes 3-4 dozen Pre-heat 375 F 1/2 c marg/butter 1/2 c sho...

I suggest to refrigerate the dough and roll only small portion of it at the time, this will help in handling the dough and avoid the "melting". I find also usefull refrigerate the cookies 5/10 m...

I also omitted the almond and replaced it with peppermint extract ... much better flavor. They are very time consuming and I was getting tired so I just made mine into 3" "peppermint sticks". ...

These cookies were tasty. I changed the way the repipe said to form them though. Ours were slightly larger (not on purpose) and instead of making 1 strip in the shape of a candy cane, our cand...

Made some of the recommendations (i.e., 3 1/2 cups flour, ommitted almond extract). I pulverized the candy canes and mixed them in the dough. The canes need to be short - approx. 2 1/2 inches ...

These tasted very good. The only thing I'll do different next time is roll the dough skinnier. They puffed up pretty big. The almond extract gives it a great taste.