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Candy Cane CookiesCandy Cane Cookies
Candy Cane Cookies

Candy Cane Cookies

Celebrate the holidays with these minty candy cane cookies from award-winning chef Marjorie Johnson. Delicious with a cup of hot chocolate!
Recipe source: Marjorie Johnson via Kare 11
Recipe source: Marjorie Johnson via Kare 11
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Candy Cane Cookies
Candy Cane Cookies
0
Servings60
Cook Time10 Minutes
Ingredients
1 ½ cups butter
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 egg
3 ½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food coloring
½ cup crushed peppermint candy
½ cup sugar
Directions
  1. Heat your oven to 375 F.
  2. In a large electric mixer bowl, place butter, sugar, and extracts. Cream together thoroughly. Beat in egg. Sift flour with baking powder and salt. Stir into butter mixture and combine well. Divide dough into two equal portions. Blend in red food coloring in one part.
  3. Using 1 teaspoon of dough, roll out to a pencil-thin strip about 4-5 inches long. Rolling the strips on a pastry cloth with your hands makes a smooth strip. Place a white strip and a red strip side by side and twist them together. Place on ungreased cooking sheet. Turn one end to form a handle for the cane. Roll the strips one at a time, as rolling them all at one time could make the dough dry before you twist each one.
  4. Bake for 8 to 10 minutes. Place cookies on a cooling rack. Combine crushed peppermint stick candy and sugar. Sprinkle mixture over warm cookies.

Makes 60 cookies.

0 minutes
Prep Time
10 minutes
Cook Time
60
Servings

Shop Ingredients

Makes 60 servings
1 ½ cups butter
Plugra European Style Unsalted Butter
Plugra European Style Unsalted Butter, 8 Ounce
$5.59$0.70/oz
1 cup sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
1 teaspoon vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
½ teaspoon almond extract
L&B Pure Almond Extract
L&B Pure Almond Extract, 2 Ounce
$5.99$3.00/oz
1 egg
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
3 ½ cups all purpose flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
1 teaspoon baking powder
Argo Baking Powder
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
¼ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
½ teaspoon red food coloring
McCormick Red Food Color
McCormick Red Food Color, 1 Ounce
$5.19$5.19/oz
½ cup crushed peppermint candy
Not Available
½ cup sugar
C&H Pure Cane Granulated White Sugar
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb

Directions

  1. Heat your oven to 375 F.
  2. In a large electric mixer bowl, place butter, sugar, and extracts. Cream together thoroughly. Beat in egg. Sift flour with baking powder and salt. Stir into butter mixture and combine well. Divide dough into two equal portions. Blend in red food coloring in one part.
  3. Using 1 teaspoon of dough, roll out to a pencil-thin strip about 4-5 inches long. Rolling the strips on a pastry cloth with your hands makes a smooth strip. Place a white strip and a red strip side by side and twist them together. Place on ungreased cooking sheet. Turn one end to form a handle for the cane. Roll the strips one at a time, as rolling them all at one time could make the dough dry before you twist each one.
  4. Bake for 8 to 10 minutes. Place cookies on a cooling rack. Combine crushed peppermint stick candy and sugar. Sprinkle mixture over warm cookies.

Makes 60 cookies.