Candy Cane Cookies II

Candy Cane Cookies II

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"Holiday cookies shaped like candy canes and decorated with crushed peppermint candy."
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1 h servings 176 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • 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

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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.


  • 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.


  1. 115 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...

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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.

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