Candy Cane Cookies

Good morning readers! I have been seeing some pretty amazing cookie recipes going around, and creative bakers getting their treats ready for holiday gifting—which made me remember baking cookies with my mom. As in, she did most of the work, lol. She would buy a pretty plate to put her cookies on and green or red plastic wrap. Fudge, sugar cookies, wedding balls, thumbprints with raspberry or apricot jam—but my very favorite was a candy cane cookie, which was red and white ropes of cookie dough twisted and shaped to look like a candy cane. They were so cool!

I regret not making these for my kids—however, I am now a grandma, and so I need to brush off my baking skills. I’ll be starting with this recipe…

Christmas Candy Cane Cookies Recipe

  • 1 cup real butter
  • 1 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Red food coloring gel
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons granulated sugar
  1. In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
  2. Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
  3. In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
  4. Preheat oven to 350 degrees F.
  5. To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won’t unravel.
  6. Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture.
  7. Move cookies to a wire rack to finish cooling.

This recipe adapted from the Betty Crocker Original Candy Cane Cookie recipe and copied from this website:

https://homecookingmemories.com/candy-cane-cookies-recipe/

Do you have a family favorite you’d like to share? My other fave was a deep fried dough sprinkled with powdered sugar that my Russian grandma used to make. Hmm. I might need to go hunt down that recipe too. Happy holidays!

Cheers,

Traci


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About Traci Hall

From cozy mysteries to seaside romance, USA Today bestselling author Traci Hall writes stories that captivate her readers. As a hybrid author with over sixty published works, Ms. Hall has a favorite tale for everyone. Mystery lovers, check out her Scottish Shire series, set in the seaside town of Nairn, or the Salem B&B Mystery series, co-written as Traci Wilton. Her latest project is an Irish Castle cozy as Ellie Brannigan. Whether it's her ever-popular By the Sea romances, an Appletree Cove sweet romance, or a fun who-done-it, Traci finds her inspiration in sunny South Florida, living right near the ocean. Traci wants to hear from you! Traci@TraciHall.com

2 Replies to “Candy Cane Cookies”

  1. Hi, Traci:

    I’d love to share this recipe with my daughter and granddaughter, both are awesome bakers! Me, not so much. My skills are restricted to pies that are oven ready, or boxed brownies.

    Thanks for the great post! Hugs!

    Sue

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