← Back to Search Results
baking American
 Candy Cane Cookies Recipe-3300

Photo by: Joseph De Leo
Comments: 0


These two-toned cookies, delicately flavored and with a soft, buttery texture, are especially fun for children to make because the dough is shaped by hand, just like modeling clay.

Yield: Makes about 30 cookies


Red dough:

  • ½ cup (1 stick) butter, softened
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 1 egg yolk
  • ¼ teaspoon almond extract
  • 2 teaspoons red food coloring
  • 1¼ cups all-purpose flour

Plain dough:

  • ½ cup (1 stick) butter, softened
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 1 egg yolk
  • ¼ teaspoon almond extract
  • 1¼ cups all-purpose flour


Preheat an oven to 425° F.

To make the red dough: In a bowl, using an electric mixer on medium speed, beat the butter until soft and creamy. Slowly beat in the sugar, and when it is fully incorporated, beat in the egg yolk, almond extract, and food coloring until well blended. Beat in the flour until well blended. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.

To make the plain dough: Repeat the process for the red dough, omitting the food coloring. Shape into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.

Tear off a walnut-sized piece of red dough, and using the palms of your hands, roll it out on aluminum foil to form a rope about ¼ inch in diameter and 5 inches long. Do the same with the plain dough. Twist the ropes together and then bend the top into a curve to make a candy cane. Place on an ungreased baking sheet about 1 inch apart. Repeat until all the dough is used. Bake for about 8 minutes, or until lightly browned on the bottom.

Transfer the cookies to a wire rack to cool. To store, pack in an airtight container in single layers, separated by waxed paper.

© 2006 Jennifer Barry Design

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 cookie.


Nutritional Information

Nutrients per serving (% daily value)

116kcal (6%)
5mg (0%)
0mg (0%)
56mcg RAE (2%)
30mg (10%)
2mg (0%)
4g (20%)
7g (10%)
1mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
lucid-food Lucid Food
by Louisa Shafia
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
amor-y-tacos Amor Y Tacos
by Deborah Schneider
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?