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Candy Cane Cookies III


"Great Christmas cookie!"
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45 m servings 90 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 71 mg
  • 3%

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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  1. In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

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Read all reviews 117
  1. 137 Ratings

Most helpful positive review

My mom has made these cookies every Christmas since I can remember and they've always been my favorite! Her original recipe came from a 1980 Parenting magazine and instead of rolling the hot co...

Most helpful critical review

My toddler and I were so excited to make these and when they finally came out--they were awful...I debated about adding the peppermint extract and I did...and they were not sweet and all I could...

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Least positive

My mom has made these cookies every Christmas since I can remember and they've always been my favorite! Her original recipe came from a 1980 Parenting magazine and instead of rolling the hot co...

These cookies are delicious... I really liked the crushed candy cane bits on top... though, I had a little trouble getting it to stick... even hot out of the oven... but if you put it on before ...

These are really good. I'd add at least 1 tsp of peppermint extract though. I crushed some candy canes and put them in with the red dough and only put sugar on top and I prefer them that way, th...

I have 2 little girls, now ages 7 and 8. I found this recipe on this site 2 years ago. I was so flattered when we started talking about Christmas baking... my girls wanted to know if we would be...

I added an extra 1/2 tsp of peppermint per the advise of another reviewer and it was wonderful! I had my mom taste them to make sure they tasted like hers and she loved them!! They were very d...

A Christmas cookie tray is incomplete without these! I always double the recipe. I make one recipe of plain dough and refrigerate it. Using the mixing bowl "as is" (without washing) I then mix u...

Just like my mom's cookies! I replaced the peppermint flavor with almond flavoring.

These are a holiday tradition at our house. I use butter instead of margarine and a full tsp of peppermint extract to increase the flavor. I also use gel food coloring so the red dough isn't so ...

These are very mild but tasty. They look great with an assortment on a tray...adds color and variety. I made green and white, red and white, and red and green. My kids really liked them. The ...