Candy Cane Cookies Food

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CANDY CANE COOKIES



Candy Cane Cookies image

These red and white striped Candy Cane Cookies have been completing Christmas cookie trays for years-since 1963 to be exact-and this version is based on the classic recipe from Betty's Cooky Book, so you know it's the real deal. If you're new to this cookie, we can promise that baking a batch of peppermint candy cane cookies will make for wonderful holiday memories. Twist together red and white cookie dough ropes and turn them into cute-as-can-be candy cane shapes and sprinkle crushed peppermint candy on top to deliver tastes-like-Christmas flavor. With a yield of 54 servings, our Candy Cane Cookie recipe is perfect for giving as gifts (or reserve for household snacking).

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 54

Number Of Ingredients 12

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal™ 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

Steps:

  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint 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 4 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.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg

CANDY CANE COOKIES



Candy Cane Cookies image

Provided by Sandra Lee

Categories     dessert

Time 37m

Yield 25 cookies

Number Of Ingredients 7

1 box sugar cookie mix
1/2 stick butter, melted
1 egg
1/3 cup softened cream cheese
1/2 cup all-purpose flour, plus additional for surface
Red food coloring
1 1/2 teaspoons peppermint extract

Steps:

  • Preheat oven to 325 degrees F.
  • In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

CANDY CANE COOKIES I



Candy Cane Cookies I image

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

Provided by Dolores White

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 9

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  • Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  • Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Nutrition Facts : Calories 287.3 calories, Carbohydrate 30.4 g, Cholesterol 35.8 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 254.8 mg, Sugar 10.4 g

CHRISTMAS CANDY CANE COOKIES RECIPE



Christmas Candy Cane Cookies Recipe image

Provided by brandie

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
  • Preheat oven to 350 degrees F.
  • 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.
  • 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.
  • Move cookies to a wire rack to finish cooling.

CANDY CANE COOKIES



Candy Cane Cookies image

Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.

Provided by Sweet Tooth8482

Categories     Dessert

Time 47m

Yield 72 cookies

Number Of Ingredients 12

1/2 cup butter, softened (no substitutes)
1/2 cup shortening
1 cup sugar
1/4 cup confectioners' sugar
1/2 cup milk
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
green food coloring
red food coloring

Steps:

  • In a bowl, cream butter, shortening and sugars.
  • Beat in milk, egg and extracts.
  • Gradually add flour and salt.
  • Set aside half of the dough.
  • Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
  • Wrap dough separately in plastic wrap.
  • Refrigerate for 1 hour or until easy to handle.
  • Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
  • Place each green rope next to a white rope; press together gently and twist.
  • Repeat with red ropes and remaining white ropes.
  • Place 2 inches apart on ungreased baking sheets.
  • Curve one end, forming a cane.
  • Bake at 350° for 11-13 minutes or until set.
  • Cool for 2 minutes; carefully remove to wire racks.
  • (Recipe courtesy: Taste of Home's Quick Cooking Magazine).

CHRISTMAS CANDY CANE COOKIES



Christmas Candy Cane Cookies image

These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1/2 cup shortening
1/2 cup butter, softened
1 cup confectioners' sugar
1 large egg, room temperature
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy, crushed
1/2 cup sugar

Steps:

  • In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle., Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets., Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY CANE COOKIES III



Candy Cane Cookies III image

Great Christmas cookie!

Provided by RAMB

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 11

1 cup margarine
½ cup white sugar
½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon red food coloring
½ cup peppermint candy canes, crushed
½ cup white sugar for decoration

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 70.6 mg, Sugar 7 g

CANDY CANE COOKIES



Candy Cane Cookies image

Adorable and festive candy cane cookies! These delicious little cookie bites have hints of peppermint and white chocolate throughout every mouthful. Brighten up your Christmas Party trays with these delicious peppermint cookies.

Provided by Kayti Lavergne

Categories     cookies

Time 1h

Number Of Ingredients 11

1/8 cup crushed peppermint candy canes, I used 2 full size candy canes and crushed them
1 cup granulated sugar
1 egg
1/2 cup unsalted butter, 1 stick, softened
1/2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
2 tbsp milk
small bowl of granulated sugar to roll dough in.

Steps:

  • Preheat oven to 350 F
  • Cream together the butter, sugar, and egg. Add in both extracts and blend together.
  • In another bowl, add flour, baking soda, and salt, stir dry ingredients together.
  • Beat flour mixture into the wet ingredients, alternate adding in the milk.
  • Finally, stir the crushed peppermint into the batter.
  • At this point, you may separate the dough in half and color the dough with food dye if you want different colored dough.
  • Roll the dough into 1 inch balls and roll the balls in a bowl of granulated sugar.
  • Place on a ungreased baking sheet and bake for 8-10 minutes or until lightly golden brown.
  • Pull the cookies out of the oven and let them cool on a baking rack for 2-3 minutes before pressing a Hershey's kiss into the top of the cookies.

Nutrition Facts : Calories 64 calories, Carbohydrate 9.9 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2.5 grams fat, Fiber 0.2 grams fiber, Protein 0.8 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1 cookie, Sodium 42 milligrams sodium, Sugar 5.1 grams sugar

CANDY CANE COOKIES



Candy Cane Cookies image

I don't know where this one came from but my high school cooking class. This was one of the cookies we made for the Christmas Dinner they had on the last day of school.

Provided by tasb395

Categories     Dessert

Time 22m

Yield 48 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 dash peppermint extract, I actually use 1 tsp
3 1/2 cups flour
1 teaspoon baking powder
1 pinch salt
1/2 cup milk
red food coloring

Steps:

  • Cream together butter and sugar until smooth.
  • Beat in egg, vanilla and peppermint extract.
  • Stir together flour, baking powder and salt.
  • Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
  • Divide in 1/2; blend food coloring into 1/2.
  • Cover and chill for 4 hours or firm.
  • Cut each into 48 pieces.
  • With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
  • Put on cookie sheet, form a cane.
  • Bake at 375 F for 12-15 minutes.
  • Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.

BUTTERY PEPPERMINT COOKIES



Buttery Peppermint Cookies image

Buttery crisp cookies with the snappy taste of peppermint thanks to crushed candy canes!

Provided by Karlynn Johnston

Categories     Dessert

Time 14m

Number Of Ingredients 9

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter softened
1 1/4 cups white granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla
1 egg
3/4 cup crushed candy cane

Steps:

  • Kick the tires and light the fires to 375 degrees.
  • Cream together your butter and sugar until it's light and fluffy.
  • Add in the egg and vanilla, mixing thoroughly.
  • Beat in the flour, baking soda and salt.
  • When that is done, mix in the crushed candy cane.
  • Prepare parchment paper lined cookie sheets.
  • Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
  • Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
  • Bake at 375 for 9-11 minutes, until golden brown.
  • Cool on the sheets completely.

Nutrition Facts : ServingSize 36 g, Calories 129 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 147 mg, Sugar 11 g

CANDY CANE COOKIES



Candy Cane Cookies image

These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. -Tammy Schenk, Harlowton, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 104mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY CANE COOKIES



Candy Cane Cookies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 dozen cookies

Number Of Ingredients 11

1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional

Steps:

  • Preheat oven to 375 degrees F.
  • In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
  • Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
  • Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

CANDY CANE SUGAR COOKIES RECIPE BY TASTY



Candy Cane Sugar Cookies Recipe by Tasty image

These pretty marbled cookies feature a red peppermint-flavored dough swirled with classic sugar dough for a cookie reminiscent of candy canes and peppermint candies. A roll in granulated sugar before baking gives the cookies a sparkly finish, perfect for a festive celebration.

Provided by Danielle DeLott

Categories     Desserts

Yield 18 cookies

Number Of Ingredients 11

2 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar, divided
⅓ cup light brown sugar, packed light
1 large egg, room temperature
1 tablespoon vanilla extract
½ teaspoon peppermint extract
¾ teaspoon red food coloring

Steps:

  • Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
  • Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
  • Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
  • Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
  • Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

CANDY CANE COOKIES



Candy Cane Cookies image

My kids loves it and I make them for Christmas and they wanted me to make a gathering again and it is so easy to make it and it is so delicious and tasty.

Provided by Lisa Johnson

Categories     Cookies

Time 2h55m

Number Of Ingredients 8

1 c sugar
2/3 c butter, softened
1 egg
2 tsp vanilla extract
1 tsp almond extract
3 c flour
1 tsp baking powder
1/2 tsp red food coloring

Steps:

  • 1. Beat sugar and butter in large bowl with mixer at medium speed until creamy. Beat in egg, vanilla and almond extracts. Mix flour and baking powder; stir into butter mixture. Divide dough in half; tint half with red food coloring. Wrap each half and refrigerate at least 2 hours. Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend 1 end to form candy cane shape. Place on ungreased baking sheets. Bake in preheated 350-degree oven for 8 to 10 minutes or just until set and lightly golden. Remove from cookie sheet; cool on wire racks. Store in airtight container.

CANDY CANE–-CHOCOLATE COOKIES



Candy Cane–-Chocolate Cookies image

These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.

Categories     Chocolate     Dessert     Christmas     Christmas Eve     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12-16

Number Of Ingredients 10

12 oz dark chocolate (70%), chopped, divided
4 tbsp salted butter
1/2 cup all-purpose flour
2 pinches baking powder
1/2 tsp salt
2 large eggs
2/3 cup granulated sugar
1 tsp vanilla extract
8 oz milk chocolate, melted
crushed candy cane

Steps:

  • Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
  • Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
  • Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
  • Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
  • Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

CANDY CANE COOKIES



Candy Cane Cookies image

Candy cane cookies are made with a classic shortbread cookie dough, seasoned with a bit of peppermint and vanilla extract. They're the sweetest Christmas treat!

Categories     Christmas     baking     comfort food     dessert     snack

Time 1h

Yield 24 servings

Number Of Ingredients 8

2 sticks salted butter, softened
1 c. powdered sugar
1 large egg, room temperature
1 tsp. vanilla extract
1 1/2 tsp. peppermint extract
3 c. all-purpose flour
1/2 - 1 tsp. red food coloring
3 candy canes, crushed, optional

Steps:

  • Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.
  • Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight).
  • Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour.
  • Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F.
  • Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It's best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don't pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again).
  • Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.

CANDY CANE COOKIES



Candy cane cookies image

Keep the kids busy during the Christmas holidays by making these festive candy cane cookies using a mixture of red and green food colourings

Provided by Liberty Mendez

Categories     Snack

Time 44m

Yield Makes 12 large cookies

Number Of Ingredients 6

170g unsalted butter
115g caster sugar
300g plain flour
1 tbsp milk
1 tsp vanilla bean paste
green and red gel food colourings

Steps:

  • Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with non-stick baking parchment. Beat the butter and sugar together in a large bowl using a wooden spoon or in a stand mixer until soft, pale and fluffy, scraping down the sides of the bowl as you go.
  • Tip in the flour, milk, vanilla bean paste and a pinch of salt, and mix everything together using a wooden spoon until you have a dough. Divide the dough into two pieces, and set one half aside. Divide that piece in half again. Colour one half with red food colouring gel and the other with green. They must be a dark, intense shade because they will lighten slightly as they bake.
  • Roll golf-ball-sized pieces of the plain dough into 15 x 1cm sausages between your palms, then repeat with the red and green doughs. On a work surface, lay a plain dough sausage parallel to a red or green one. Join the bottoms together, then lightly twist along the length. Do this gently - don't be tempted to press them together or the colours may meld. One by one, carefully lift each twist of dough, place on one of the prepared trays and curl at the top to form a hooked candy cane. Repeat until all the dough is used (you should have about 12 canes), spacing them apart by about 5cm.
  • Bake for 12-14 mins until set and slightly golden. Leave to cool slightly on the trays before transferring to wire racks to cool completely. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 238 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

More about "candy cane cookies food"

CANDY CANE COOKIE TWISTS - SOBEYS INC.
candy-cane-cookie-twists-sobeys-inc image
Directions. Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment paper. In large bowl, using an electric mixer on medium speed, beat …
From sobeys.com
3.1/5 (33)
Total Time 1 hr 15 mins
Estimated Reading Time 1 min
Calories 230 per serving
  • Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment paper. In large bowl, using an electric mixer on medium speed, beat together butter and sugar until fluffy. In separate bowl, stir together flour, baking powder and salt. Stir half the flour mixture into the butter mixture until almost combined and dough starts to form. Blend in milk and peppermint extract completely, then mix in remaining flour mixture.
  • Divide dough into 2 equal portions; place in separate bowls. Knead in drops of food colouring into 1 portion to attain a reddish colour. (Note: Green food colouring can be used instead.) Leave the second portion plain.
  • Using mounded tablespoons of dough, roll each piece into a rope about 4-in. (10-cm) long. Make 18 red and 18 plain ropes. Pair 1 of each colour. Pinch together each pair at one end; twist the colours together. Roll each twist into a smooth rope, about ½-in. (1-cm) thick. Bend the ropes into candy cane shapes. Make 18 canes.
  • Bake in batches on lined baking sheets, 12 to 15 min., until cookies begin to firm up and turn pale golden on bottoms. Cool on baking sheet 5 min. before transferring to wire rack to cool completely. Store in airtight container 2 to 3 days.


CANDY CANE COOKIES - TODAY'S PARENT
candy-cane-cookies-todays-parent image
Gather into a ball. Divide dough in half, then flatten into two discs and wrap in wax paper. Chill until firm, about 1 hour or overnight. Position racks in …
From todaysparent.com
3.2/5 (58)
Total Time 1 hr 30 mins
Category Recipes
Calories 112 per serving


KETO CANDY CANE COOKIES - MOUTHWATERING MOTIVATION
The dough for this Keto Candy Cane Cookie Recipe is actually based off of one of my original Keto Shortbread Cookie Recipes and then is altered slightly by adding an egg and …
From mouthwateringmotivation.com
Estimated Reading Time 11 mins
  • In a large bowl, beat together your butter and sweetener until light and fluffy. Add your egg and extracts and beat once more until combined.
  • In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
  • Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.


CANDY CANE COOKIES RECIPE | SOUTHERN LIVING
To make each candy cane, roll a ball of the plain dough into a 5- to 6-inch tube. Repeat with a ball of red dough. Arrange the two pieces side-by-side, then gently twist them …
From southernliving.com
5/5 (1)
Total Time 3 hrs 5 mins
Servings 30
  • In a small bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fit with a paddle attachment and set on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg, peppermint, and vanilla and beat to incorporate. Reduce the mixer’s speed to low and blend in the flour mixture one-third at a time.
  • Turn the dough out onto a lightly floured surface and knead a few times. Roll it into a ball and flatten into a disk. Halve the dough. Wrap one portion in plastic and halve the other portion. Use the food coloring to tint one portion of the remaining dough red and the other green. Cover each with plastic and refrigerate all the dough portions for 2 hours.
  • Heat the oven to 350°. Line two baking sheets with parchment paper. Scoop and roll teaspoon-size portions of half the plain dough into balls and place on a plate. Repeat with the red dough. To make each candy cane, roll a ball of the plain dough into a 5- to 6-inch tube. Repeat with a ball of red dough. Arrange the two pieces side-by-side, then gently twist them together and pinch the ends. Transfer the dough to a prepared baking sheet and shape into a candy cane. Repeat with the remaining dough portions, spacing them 2 inches apart (you should have enough to make about 15 cookies).
  • Bake the cookies until set and lightly golden on the bottom, about 10 minutes. Let the cookies cool completely on the baking sheets. Repeat the shaping and baking steps with the remaining plain and green dough.


CANDY CANE COOKIE TWISTS | FOODLAND
Candy Cane Cookie Twists. Level very easy Prep Time 10 mins Total Time 1 h 15 m Makes 18 cookies ... red food colouring Directions. Step 1 Preheat oven to 180°C (350°F). Line 2 …
From foodland.ca
3.1/5 (33)
Calories 230 per serving
Total Time 1 hr 15 mins
  • Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment paper. In large bowl, using an electric mixer on medium speed, beat together butter and sugar until fluffy. In separate bowl, stir together flour, baking powder and salt. Stir half the flour mixture into the butter mixture until almost combined and dough starts to form. Blend in milk and peppermint extract completely, then mix in remaining flour mixture.
  • Divide dough into 2 equal portions; place in separate bowls. Knead in drops of food colouring into 1 portion to attain a reddish colour. (Note: Green food colouring can be used instead.) Leave the second portion plain.
  • Using mounded tablespoons of dough, roll each piece into a rope about 4-in. (10-cm) long. Make 18 red and 18 plain ropes. Pair 1 of each colour. Pinch together each pair at one end; twist the colours together. Roll each twist into a smooth rope, about ½-in. (1-cm) thick. Bend the ropes into candy cane shapes. Make 18 canes.
  • Bake in batches on lined baking sheets, 12 to 15 min., until cookies begin to firm up and turn pale golden on bottoms. Cool on baking sheet 5 min. before transferring to wire rack to cool completely. Store in airtight container 2 to 3 days.


CANDY CANE COOKIES - | BAKERSBEANS (WANDA BAKER)
These fun, cheery Candy Cane Cookies are one of our favourite treats to make during the holiday season. Coloured dough is flavoured with peppermint and twisted into a …
From bakersbeans.ca
Ratings 1
Category Christmas Cookies, Cookies, Snacks
Servings 30
Estimated Reading Time 5 mins
  • Divide dough into two. Stir food colouring into one half. If you are making green/white or red/white candy canes leave the other half uncoloured. If you are making red/green candy canes you will need to colour both halves of dough. Keep adding food colouring (and mixing well) until you reach desired colour. Wrap each section in saran wrap and refrigerate for at least 2 hours.
  • Take a small portion of each colour of dough out of the refrigerator. Pick a colour and get started!


50 FESTIVE RECIPES USING LEFTOVER CANDY CANES | SIMPLIFY ...

From simplifycreateinspire.com
Estimated Reading Time 11 mins
  • No-Bake Choc Peppermint Balls. These chocolate-coated candy cane truffles are everything you love about rum balls (minus the rum) and loaded with extra chocolate and crushed peppermint.
  • Peppermint Bark Rice Krispie Treats. Photo Credit: www.threeolivesbranch.com. These Peppermint Bark Rice Krispie Treats are filled with candy canes and topped with chocolate for a delicious dessert that is also beautiful!
  • Peppermint Candy Cane Dip. Photo Credit: www.diprecipecreations.com. Easy 5 ingredient Christmas dip made with real candy canes. This candy cane peppermint dip will be a festive addition to your holiday party spread.
  • Sweet and Salty Oreo Peppermint Bark. Photo Credit: www.mysequinedlife.com. This Oreo peppermint bark is the BEST mix of sweet and salty! So easy and makes a great holiday food gift.
  • Red Velvet Cake Roll with Chocolate & Peppermint Butter Cream Frosting. Photo Credit: www.plattertalk.com. This Red Velvet Cake Roll with Chocolate & Peppermint Butter Cream Frosting features a crushed candy cane topping.
  • Chocolate-Peppermint Ice Cream Cake. Photo Credit: www.thefreshcooky.com. Layers of creamy peppermint ice cream, decadent chocolate cookie crumbs and crust, sprinkled with crushed candy canes and drizzled with fudge.
  • Holiday Peppermint Cake. Photo Credit: www.lovebakesgoodcakes.com. This holiday peppermint cake is a stunning dessert idea for Christmas or beyond.
  • Peppermint White Chocolate Sweet Rolls. Photo Credit: www.threeolivesbranch.com. These delicious Homemade Peppermint White Chocolate Sweet Rolls are packed with candy canes and a perfect holiday breakfast or dessert!
  • Peppermint Hot Chocolate Cookies. Photo Credit: www.pumpkinnspice.com. These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate.
  • White Chocolate Peppermint Cheesecake (Instant Pot or Oven) Photo Credit: www.thefreshcooky.com. This cheesecake is creamy and festive, loaded with white chocolate and the flavour of the season, peppermint all nestled into a chocolate cookie crust.


EASY CANDY CANE SPRITZ COOKIES USING COOKIE PRESS ...
Candy Cane Spritz Cookies are both festive looking and have that traditional spritz cookie taste. The dough is easy to make with only a few ingredients and is piped using a …
From sunshineandhome.com
5/5 (3)
Category Dessert
Cuisine American
Total Time 35 mins


CHRISTMAS CANDY CANE COOKIES {CHEWY ... - LAUREN'S LATEST
Candy Cane Cookies-Tips and Tricks. I love a soft, chewy and pepperminty cookie, especially at Christmas. So, if you have made a few of my Christmas cookie recipes …
From laurenslatest.com
Cuisine American
Total Time 24 mins
Category Cookies, Dessert
Calories 113 per serving
  • Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.
  • Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.


EASY CHRISTMAS CANDY CANE COOKIES RECIPE
The Spruce / Julia Hartbeck. Preheat oven to 375 F. Line a baking sheet with parchment paper or a silicone baking mat. The Spruce / Julia Hartbeck. For each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using the tinted dough. Place the ropes side-by-side and gently twist together.
From thespruceeats.com
3.9/5 (14)
Total Time 30 mins
Category Dessert, Cookies & Candy
Calories 87 per serving


4-INGREDIENT CANDY CANE COOKIES RECIPE - PILLSBURY.COM
4. Cut with floured 2 1/2- to 3-inch cane-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets. Reroll dough, and cut additional cookies. Sprinkle with sparkling sugar. 5. Bake 8 to 9 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
From pillsbury.com
Servings 36
Total Time 1 hr 10 mins
Category Dessert
Calories 60 per serving


CANDY CANE COOKIES RECIPE - SIMPLY RECIPES
These cookies are easier to make than they look. Make one simple dough, split it in two and add red food coloring to one half. Roll two different ropes of dough, twist them together, and shape into "candy canes." A lot of recipes tell you to sprinkle crushed candy canes (real ones!) over the cookies right out of the oven.
From simplyrecipes.com
4.6/5 (5)
Total Time 3 hrs 44 mins
Category Dessert, Baking, Cookie
Calories 111 per serving


CANDY CANE COOKIES - RICARDO CUISINE
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper. In a bowl, combine the flour, baking soda, and salt. Set aside. In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the egg and beat until the mixture is creamy and smooth.
From ricardocuisine.com
5/5 (28)
Category Desserts
Servings 12
Total Time 17 mins


CANDY CANE COOKIES RECIPE + VIDEO - PINT SIZED BAKER
Place white rope next to red rope, pressing together slightly and lightly twist by holding each end and turning. Place on a prepared cookie sheet and curve the top to form cane. Bake 8-10 minutes or until cookies are set and light brown. Remove from oven and cool on wire rack. Store in an airtight container.
From pintsizedbaker.com
5/5 (1)
Calories 88 per serving
Category Refrigerator Cookie


CANDY CANE COOKIES • LOVE FROM THE OVEN
/ Cookie Recipes. Candy Cane Cookies. By: Christi On: 12/13/21 | Updated: 12/16/21 | Jump to Recipe. This post may contain affiliate links, read the disclosure policy. Candy Cane Cookies are a perfect treat for the Christmas season. These delicious, buttery sugar cookies are easy to make, and they look downright adorable on dessert tables and treat trays. …
From lovefromtheoven.com
Cuisine American
Total Time 1 hr 10 mins
Category Dessert
Calories 59 per serving


CANDY CANE COOKIES - CLEVERLY SIMPLE
red food coloring; How to Make Candy Cane Cookies. These are super simple to make combining basic baking skills with a little twist of food coloring. Create the Cookie Dough. In a large bowl, using a mixer, beat the butter until softened. Sift the powdered sugar and add it to the butter. Beat together until fluffy. Add in the egg, vanilla, peppermint extract, and salt. Beat …
From cleverlysimple.com
Cuisine American
Total Time 20 mins
Category Dessert
Calories 83 per serving


CANDY CANE COOKIES - YUMMY HEALTHY EASY
Instructions. Preheat oven to 375ºF. In a large mixing bowl, blend together butter, shortening or coconut oil, powdered sugar, egg, almond, peppermint and vanilla extracts. Blend in flour and salt. Divide dough in half, coloring half of the dough with red food coloring (I …
From yummyhealthyeasy.com
5/5 (4)
Estimated Reading Time 3 mins
Category Dessert
Total Time 19 mins


CHOCOLATE CANDY CANE CLOUD COOKIES | GET CRACKING
Recipes Chocolate Candy Cane Cloud Cookies . Get the whole family involved in making Chef Craig Flinn’s Chocolate Candy Cane Cloud Cookies. With a candy cane icing filling, these cookies look like minty clouds when assembled and will have you on cloud nine thanks to their delectable taste. Serves: 12. Prep Time: 20 min. Cook Time: 90 min. Ingredients. Cookie …
From eggs.ca
Servings 12
Total Time 1 hr 50 mins


CANDY CANE COOKIES (CRUMBL COPYCAT) - KITCHEN FUN WITH MY ...
Instructions. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using a large bowl, beat together the butter, sugar, eggs, peppermint extract, and almond until combined and smooth. Using a medium bowl, whisk the four and baking powder together until combined.
From kitchenfunwithmy3sons.com
Cuisine American
Total Time 21 mins
Category Dessert


CANDY CANE COOKIES - AHEAD OF THYME
How to Make the Best Candy Cane Cookies. Make the cookie dough.Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.Add egg, peppermint extract, and vanilla and beat until incorporated.
From aheadofthyme.com
Cuisine American
Total Time 2 hrs 30 mins
Category Cookies
Calories 70 per serving


CANDY CANE COOKIES RECIPE - EPICURIOUS
2. In the bowl of a stand mixer, beat the butter and shortening together at medium-high speed. Add the egg, sugar, and vanilla extract and beat to incorporate on medium speed.
From epicurious.com
3/5 (1)
Servings 24


100 CANDY CANE COOKIES IDEAS | CHRISTMAS FOOD, CHRISTMAS ...
Dec 12, 2015 - Explore Ashleigh Ramnarine's board "Candy cane cookies" on Pinterest. See more ideas about christmas food, christmas baking, christmas desserts.
From pinterest.ca


CANDY CANE COOKIES - EATS DELIGHTFUL
Make these fun and festive candy cane shaped cookies this holiday season. These buttery treats taste like a mixture between ... More Christmas cookie recipes for you! • Classic Gingerbread Cookies • Danish Butter Cookies • Chewy Molasses Ginger Cookies • Meringue Cookies (with & without cream of tartar) Candy Cane Cookies Recipe. Make these fun and …
From eatsdelightful.com


CANDY CANE COOKIES - CANADIAN LIVING
Use a heavy pan or rolling pin to crush the candy canes, then shake through a fine sieve to remove the powdery bits. Avoid the food processor because it will crush them to dust. Instead of candy canes, you can cut the dough into a variety of holiday shapes.
From canadianliving.com


CANDY CANE COOKIES RECIPE (WITH PEPPERMINT FLAVOR) | KITCHN
Place the butter and sugar in the bowl of a stand mixer with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and frosting-like. Scrape down the sides of the bowl. Beat in the egg, vanilla, and peppermint or almond extract. Scrape down the sides of the bowl.
From thekitchn.com


CANDY CANE COOKIES - TEATIME MAGAZINE
Place twisted ropes 2 inches apart on prepared baking sheets, and curve an end to form a candy cane shape. Freeze for 30 minutes. Preheat oven to 350°. Sprinkle tops of cookies with sanding sugar. Bake until cookies are set, 8 to …
From teatimemagazine.com


100 CANDY CANE COOKIES IDEAS IN 2022 | YUMMY FOOD ...
Jan 24, 2022 - Explore Carmen Gebara's board "Candy cane cookies" on Pinterest. See more ideas about yummy food, desserts, delicious desserts.
From pinterest.com


BEST CHOCOLATE CANDY CANE COOKIES RECIPES | THE PIONEER ...
Chocolate Candy Cane Cookies. by Ree Drummond. October 30, 2020. Be the first to rate this recipe Ree Drummonds Chocolate Candy Cane Cookies, as seen on the Pioneer Woman. PREP TIME. 3h 15 min. YIELDS. 24 cookies. Crushed peppermint candies bring minty-sweet candy cane-flavour and festive spirit to these chocolate cookies from Ree Drummond. …
From foodnetwork.ca


EASY CHOCOLATE CHIP AND CRUSHED CANDY CANE COOKIES | FOODTALK
These easy chocolate chip and crushed candy cane cookies are minty perfection with peppermint and white and dark chocolate chips. Making Good Use of Leftover Candy. Candy canes are lovely and festive. Perfectly shaped to hang on a Christmas Tree or tape to a holiday card. Let’s be honest though, the canes are not the easiest or most exciting to eat and …
From foodtalkdaily.com


BULK BARN - CANDY CANE CHOCOLATE CHIP COOKIE
Directions: In the bowl of the mixer fitted with a flat paddle add butter, brown sugar and white sugar. Mix on medium speed until incorporated. Into the bowl add flour, corn starch, baking soda, and salt. Mix on slow speed until the dough forms. With the mixer on low speed add chocolate chips, candy cane bits and mini marshmallows.
From bulkbarn.ca


CANDY CANE COOKIE TWISTS - SAFEWAY
Pair 1 of each colour. Pinch together each pair at one end; twist the colours together. Roll each twist into a smooth rope, about ½-in. (1-cm) thick. Bend the ropes into candy cane shapes. Make 18 canes. Step 4 Bake in batches on lined baking sheets, 12 to 15 min., until cookies begin to firm up and turn pale golden on bottoms. Cool on baking ...
From safeway.ca


CANDY CANE COOKIES RECIPES - MY FRUGAL CHRISTMAS
Candy Cane Cookies. 1 cup butter or margarine 1 cup powdered sugar 1 egg 2 teaspoons vanilla 2-1/2 cups flour 1 teaspoon salt 1/2 cup finely crushed candy cane mixed with 1/2 cup sugar 1/2 teaspoon red food coloring. Mix all ingredients. Split dough into equal portions. Color one portion of the dough red.
From myfrugalchristmas.com


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