Candy Cane Cookies III

Name: Candy Cane Cookies III
Prep time: 25 min
Cook time: 9 min
Total time: 45 min
Yield: 4 dozen
Ingredients: 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

Rating: 4.06 stars

141 Ratings
120 Reviews
26 Photos

Great Christmas cookie!

By RAMB

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Recipe Summary

prep:

25 mins

cook:

9 mins

additional:

11 mins

total:

45 mins

Servings:

Yield:

4 dozen

Nutrition Info

Directions

Step 1
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.

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Step 2
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.
Step 3
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

Per Serving:

90 calories; protein 0.8g; carbohydrates 12.9g; fat 3.9g; cholesterol 3.9mg; sodium 70.6mg. Full Nutrition

Reviews (120)

Most helpful positive review

AOLGUIN05

12/09/2007

My mom has made these cookies every Christmas since I can remember and they've always been my favorite! Her original recipe came from a 1980 Parenting magazine and instead of rolling the hot cookies in the crushed candy cane, we've always mixed a little bit of water with confectioner's sugar and brushed it on the tops of the cooled cookies and then rolled them in the crushed candy cane. Works great! Read More

Helpful

(98)

Most helpful critical review

DJGYRL

12/23/2010

My toddler and I were so excited to make these and when they finally came out--they were awful...I debated about adding the peppermint extract and I did...and they were not sweet and all I could taste was mint. They were too thick and cake-like. So disappointed! Read More

Helpful

(10)

141 Ratings

5 star values: 73
4 star values: 33
3 star values: 16
2 star values: 9
1 star values: 10

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

AOLGUIN05

12/08/2007

Helpful

(98)

Lauren Heroux

12/17/2004

These cookies are delicious... I really liked the crushed candy cane bits on top... though, I had a little trouble getting it to stick... even hot out of the oven... but if you put it on before they go in the oven, the will melt. If you are looking for a quicker method of making these cookies... I got tired of rolling out all the pieces towards the end of my baking, so I made one big log out of the two colors and put it in the freezer for about 15 minutes... then I cut off slices of the dough and baked them... they looked beautiful, and tasted just as good!! Read More

Helpful

(77)

CHRISTYL1

06/07/2006

These are really good. I'd add at least 1 tsp of peppermint extract though. I crushed some candy canes and put them in with the red dough and only put sugar on top and I prefer them that way the candy canes can be a bit sticky on top. I'll make these again! Read More

Helpful

(49)

MIASIA

12/21/2003

I have 2 little girls, now ages 7 and 8. I found this recipe on this site 2 years ago. I was so flattered when we started talking about Christmas baking... my girls wanted to know if we would be making the candy cane cookies. They enjoy creating this cookie, it's easy and fun to make...not to mention tasty! I want to thank you for sharing this recipe with us and allowing me to start my "own" little Christmas tradition with my daughters. Christine Read More

Helpful

(39)

leebart

12/18/2007

I added an extra 1/2 tsp of peppermint per the advise of another reviewer and it was wonderful! I had my mom taste them to make sure they tasted like hers and she loved them!! They were very delicate to take of the cookie sheet once out of the oven probaly a good idea to let them cool first. I will definetly make these every year! Read More

Helpful

(25)

BONBONGIRL

12/02/2010

A Christmas cookie tray is incomplete without these! I always double the recipe. I make one recipe of plain dough and refrigerate it. Using the mixing bowl "as is" (without washing) I then mix up a full recipe of red dough. I just set the hot baked cookies up-side-down in sugar. Added some extra peppermint flavoring to make up for the missing crushed candy canes. Not worth the hassle. No one even noticed! I make these every year! Read More

Helpful

(21)

Rebecca Stall Thorpe

12/08/2010

These are a holiday tradition at our house. I use butter instead of margarine and a full tsp of peppermint extract to increase the flavor. I also use gel food coloring so the red dough isn't so moist that you can't work with it. I also divide the dough and color half BEFORE I chill it in the fridge. Much easier. I also find it easier not to roll the hot cookies but instead sprinkle the candy on the top with a spoon when they are hot. The candy sticks really well if you do it that way and the cookies don't break. YUM. Read More

Helpful

(18)

Amber

07/07/2008

Just like my mom's cookies! I replaced the peppermint flavor with almond flavoring. Read More

Helpful

(16)

Heather

12/17/2007

This recipe is AMAZING. Today was the first time I had ever made candy cane cookies and this recipe was absolutely perfect. I didn't need to change a thing. They are delicious and look great. The sugar on top really makes them stand out! GREAT recipe I will be making a few more batches of these before Christmas! Read More

Helpful

(15)

DJGYRL

12/23/2010

Helpful

(10)

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Candy Cane Cookies III

Servings Per Recipe: 48
Calories: 89.8

% Daily Value *

protein: 2 %

carbohydrates: 4 %

dietary fiber: 1 %

sugars:

fat: 6 %

saturated fat: 4 %

cholesterol: 1 %

vitamin a iu: 3 %

niacin equivalents: 4 %

folate: 3 %

calcium:

iron: 2 %

magnesium: 1 %

potassium:

sodium: 3 %

thiamin: 5 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.