Best 9 Classic Candy Cane Butter Cookies Recipes

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Classic candy cane butter cookies are a traditional holiday treat that are sure to bring joy to any occasion. With their festive red and white swirls and delicious buttery flavor, these cookies are a hit with people of all ages. If you're looking for a sweet and simple recipe to make this holiday season, look no further than these classic candy cane butter cookies. They're easy to make and require just a few simple ingredients, so you can whip up a batch in no time. Plus, they're a great way to get the kids involved in the holiday baking festivities. So gather your ingredients, preheat your oven, and let's get started on this classic Christmas treat.

Check out the recipes below so you can choose the best recipe for yourself!

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

CLASSIC CANDY CANE BUTTER COOKIES



Classic Candy Cane Butter Cookies image

To make cookies that look like candy canes, we color half the dough in classic red and twist away. They're fun to hang on the side of a coffee mug, or you can devour them on their own. -Shannon Roum, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 3 dozen.

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
1/4 teaspoon salt
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
Red paste food coloring

Steps:

  • In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and vanilla; gradually beat in flour. Divide dough in half; mix food coloring into 1 half. Roll each dough portion into a 6-in. square. Wrap each in plastic; refrigerate at least 1 hour or overnight., Preheat oven to 350°. Cut each dough into 36 squares. Working with a quarter of the dough at a time, keep remaining dough refrigerated. Roll 1 piece of plain dough into a 6-in. rope; roll 1 piece of red dough into a 6-in. rope. Place ropes side by side. Lift left rope over the right; repeat to form a twist. Repeat with remaining dough. Curving top of each twist to form hook of cane, place 1 in. apart on parchment-lined baking sheets., Bake 7-9 minutes or until set. Cool on pans 3 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 90 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 57mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CANDY CANE COOKIES



Candy Cane Cookies image

Classic sugar cookies get a holiday upgrade with a festive recipe for Candy Cane Cookies that are soft and buttery.

Provided by Kelly Senyei

Time 2h

Number Of Ingredients 8

3 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Red food coloring

Steps:

  • In a medium bowl, sift together the flour, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
  • Turn the mixer off. Add the flour and then beat just until combined.
  • Remove the dough and divide it in half. Shape one piece of the dough into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the candy cane cookies.)
  • Return the remaining dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the dough, shape it into a square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies).
  • Refrigerate both pieces of the dough for 30 minutes.
  • Line two baking sheets with parchment paper. Lightly flour your work surface.
  • Divide each piece of dough into 18 pieces. Roll each piece into a ball, then roll each ball into an 8-inch rope. Twist one white and one red rope together. Transfer the cookie onto the baking sheet then bend the top slightly to form the candy cane shape. If desired, trim the edges of the candy canes. Repeat with the remaining balls of dough, re-flouring your work surface as needed. (See Kelly's Note.)
  • Place the baking sheets in the freezer for 20 minutes or in the fridge for 30 minutes.
  • Preheat the oven to 350ºF.
  • Bake the cookies for 10 to 12 minutes until pale golden, and then transfer them to a wrack to cool completely.

Nutrition Facts : Calories 232 kcal, Carbohydrate 31 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 45 mg, Sodium 74 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving

CANDY CANE COOKIES



Candy Cane Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 30 cookies

Number Of Ingredients 8

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup superfine sugar, plus more for rolling
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (optional)
2 cups all-purpose flour
Red sanding sugar

Steps:

  • Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
  • Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.

EASY CANDY CANE COOKIES



Easy Candy Cane Cookies image

Enjoy a time-saving twist on a classic holiday cookie. Cookie mix and just three ingredients are all that's needed.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 to 3 drops Betty Crocker™ red or green gel food color

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir food color into 1 half; mix well.
  • For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.
  • Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g

CHOCOLATE AND CANDY CANE COOKIES



Chocolate and Candy Cane Cookies image

Deliciously minty-chocolate, these chocolate-candy cane cookies will become your new favorite Christmas treats!

Provided by r e n e t a

Categories     Christmas Cookies

Time 1h10m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup margarine
2 large eggs
1 tablespoon vanilla extract
1 tablespoon peppermint extract
1 cup semisweet chocolate chips
4 (1 ounce) squares white baking chocolate, melted
1 small candy cane, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
  • Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
  • Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
  • Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
  • Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 34.6 g, Cholesterol 22 mg, Fat 13.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 206.2 mg, Sugar 21.1 g

CANDY CANE COOKIES (OR CUTOUTS!)



Candy Cane Cookies (Or Cutouts!) image

My best friend in college gave me this recipe from her mom's collection. They're wonderful as written, however, add a little extra flour to the dough, skip tinting half red, and you have the most delicious sugar cookie dough for cookie cutouts I've ever had! I've used this dough for Xmas Cutouts for over a decade now. I use the icing from Recipe #261889.

Provided by Lizzymommy

Categories     Dessert

Time 24m

Yield 24-36 cookies, depending on size

Number Of Ingredients 8

1 cup butter
1 cup powdered sugar
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring

Steps:

  • Beat together butter, powdered sugar, egg, almond extract and vanilla.
  • Mix together flour and salt, and add to the wet ingredients, stirring until well-combined.
  • Divide dough in half. Add red food coloring to half the dough. Roll even logs 1/2" wide of red dough, then white dough. Twist together and bend top to form cane shape.
  • Bake on ungreased sheet for 9 minute at 375 deg. Can be sprinkled with a crushed candy cane and sugar mixture while still warm.

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 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

Tips:

  • Use high-quality butter for the best flavor and texture.
  • Make sure the butter is softened to room temperature before creaming it with the sugar.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the dry ingredients until just combined.
  • Do not overmix the dough, as this will make the cookies tough.
  • Chill the dough for at least 30 minutes before rolling it out.
  • Roll out the dough to a thickness of 1/4 inch.
  • Cut out the cookies using a candy cane cookie cutter.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on a wire rack before decorating them.

Conclusion:

Classic candy cane butter cookies are a delicious and festive treat that are perfect for Christmas parties and cookie exchanges. With their simple ingredients and easy-to-follow instructions, these cookies are a great choice for bakers of all skill levels. So next time you're looking for a sweet and festive treat, give these candy cane butter cookies a try!

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