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Holiday Baking 

Candy Cane Cookies 

  • 1 cup sifted powdered sugar

  • 1 cup butter or margarine, softened

  • 1/2 cup milk

  • 1 teaspoon vanilla

  • 1 teaspoon almond extract

  • 1 egg

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon red food color

  • 2 tablespoons finely crushed peppermint candies

  • 2 tablespoons sugar

Stir together 1 cup sugar, the butter, milk, vanilla, almond extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 2 hours.

Heat oven to 375°F.

Stir together peppermint candy and 2 tablespoon sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

HH TIPS: if you are a fan of peppermint, swap out the almond extract for peppermint extract!! Chocolate lovers can drizzle some melted dark or white chocolate to to the top! 

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