Easy Candy Cane Cookies

Festive Candy Cane Cookies are a Christmas tradition must have recipe. These have easy to follow directions and they are a kid’s favorite!

Easy Candy Cane Cookies

Our friend Kalie from themrswrites.blogspot shared this recipe for Candy cane cookies with us years ago and we just wanted to add some updates to the post and share this amazing recipe again.

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The holidays are approaching us quickly and I can’t wait! I’m all about baking with my kids and teaching them how to work their way around a kitchen.

For the last few years, I’ve been making these candy cane cookies with them. They love helping me make them and they love helping me eat them. We like to put them on plates for friends and neighbors. Also they are great for a cookie exchange party.

Tips for Baking Candy Cane Cookies with Kids

  • Relax and let it be fun and a little messy!
  • Set everything up before you begin. Measure the dry ingredients in a bowl and combine wet ingredients in a pourable measuring cup.
  • Candy Cane Cookies are a great way to introduce cooking techniques and skills because they have simple ingredients and measurements with just a few steps and quick results.
  • Although these cookies require an extra step of chilling the dough, they are still worth making them. If you don’t chill the dough, it will be too sticky to handle.
  • This is a great way to introduce your child to the magic of food coloring. When rolling out the cookies, flour the counter and let your child shape cookies however he wants! The dough has a similar consistency to play dough, so it’s especially kid-friendly.

Ingredients for Candy Cane Cookies

  • Sugar-Granulated sugar.
  • Butter, softened-I tend to use salted butter.
  • Milk-Gives the dough a perfect consistency.
  • Vanilla extract-for flavor.
  • Almond extract-also for flavor, but you can substitute for more vanilla extract.
  • Egg-just one will do.
  • All-purpose flour-needs to be this kind of flour.
  • Baking powder-this will help the cookies rise.
  • Kosher salt-regular salt will also work.
  • Red food color-just the liquid squirt bottle red food coloring found in the baking section.
  • Peppermint candy canes-I always buy extra during the holidays to make these cookies. The kids love crushing them.

Directions to Make Candy Cane Cookies

  1. Stir together sugar, 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 4 hours.
  2. Heat oven to 375ºF.
  3. For each candy cane cookie, 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 un-greased cookie sheet; curve top of cookie down to form handle of cane.
  4. Bake 9-10 minutes or until set and very light brown. Immediately sprinkle crushed candy canes over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Tips and Tricks

To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.

Here is the recipe for Candy Cane Cookies

Candy Cane Cookies

Festive Candy Cane Cookies are a Christmas tradition must have recipe. These have easy to follow directions and they are a kid's favorite!
Prep Time20 mins
Cook Time10 mins
Chill Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: candy cane cookies
Calories: 4180kcal

Ingredients

  • 1 cup sugar
  • 1 cup butter softened
  • ½ cup milk
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 egg
  • cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp Kosher salt
  • ½ tsp red food coloring
  • 1 box peppermint candy canes finely crushed

Instructions

  • Stir together sugar, 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 4 hours.
  • Preheat oven to 375ºF.
  • For each candy cane cookie, 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 un-greased cookie sheet; curve top of cookie down to form handle of cane.
  • Bake 9-10 minutes or until set and very light brown. Immediately sprinkle crushed candy canes over cookies. Remove from cookie sheet to wire rack.
  • Cool completely, about 30 minutes.

Notes

Expert Tips:
To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.

Nutrition

Calories: 4180kcal | Carbohydrates: 548g | Protein: 56g | Fat: 197g | Saturated Fat: 121g | Cholesterol: 664mg | Sodium: 2333mg | Potassium: 1249mg | Fiber: 12g | Sugar: 212g | Vitamin A: 6108IU | Calcium: 499mg | Iron: 21mg
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