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. The elves in the Betty Crocker™ Kitchens have given it a little extra sweetness and oomph with vanilla and peppermint extracts. If you’re new to Candy Cane Sugar Cookies, we promise that baking a batch will make for wonderful holiday memories. Your family will love twisting together the red and white cookie dough ropes and turning them into cute-as-can-be candy canes. The finishing touch? Sprinkling crushed peppermint candy over the top for tastes-like-Christmas flavor—nothing beats scratch candy cane sugar cookies! With 54 servings, this recipe is perfect for sharing at a cookie exchange or giving as gifts. And once you’ve mastered this classic, you’ll want to check out the rest of Betty's Christmas cookie recipes.
More About This Recipe
- These sugar cookies are all dressed up and ready for the cookie exchange. With their red and white braiding and crushed candy canes on top, we can’t think of a cuter or tastier cookie—nothing beats a scratch sugar cookie!
Candy Cane Cookies
- Prep Time 40 min
- Total 6 hr 0 min
- Servings 54
- Ingredients 12
Ingredients
- 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
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/Package_GoldMedalv3.png?sc_lang=en)
Make With
Gold Medal Flour
Instructions
-
Step1Stir 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.
-
Step2Heat oven to 375°F.
-
Step3Stir together peppermint candy and 2 tablespoon sugar; set aside.
-
Step4For 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.
-
Step5Bake 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
85
Calories
4 g
Total Fat
1 g
Protein
11 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 85
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 45 mg
- Potassium
- 15 mg
- Total Carbohydrate
- 11 g
- Dietary Fiber
- 0g
- Protein
- 1 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Fruit; 1/2 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved