Candy Cane Cookies III

Candy Cane Cookies III

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"Great Christmas cookie!"
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45 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • 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

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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

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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.


  1. 124 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 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 ...

This recipe is AMAZING. Today was the first time I had ever made candy cane cookies and this recipe was absolutely perfect. I didn't need to change a thing. They are delicious and look great....

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