Betty Crocker’s Candy Cane Cookies


I loved reading Joy’s Frozen Frangos post on Saturday! It made me think about what a perfectionist my own dad was when it came to the Christmas tree. He was so particular about having a symmetrical tree that he would actually drill holes in the trunk so he could re-attach branches to hide any bare spots. I grew up thinking everyone did that, but I have yet to hear about anyone else who used this particular method.  Have you?

Joy’s post also got me in the mood for a little holiday baking which meant it was time to pull out Betty Crocker’s Cooky Book. When we were growing up, my sister and I would work our way through Betty Cocker’s Cooky Book, looking at the pictures and trying to decide which cookies we should bake.

Candy Cane Cookies were always a favorite. The picture in the cook book looked so enticing and making them was kind of like working with Play-Doh, with the added benefit that we could actually eat the dough – so of course we always put Candy Cane Cookies on our list.

It’s actually a very simple recipe…

Make a sugar cookie dough and use food coloring to tint half of it red. Roll out a teaspoon of dough in each color into a 4 inch rope. Press the two colors together and twist into a candy cane. Fresh from the oven, sprinkle the cookies with crushed candy cane and granulated sugar. That’s it.

Unlike a lot of rolled doughs, this one does not need to be refrigerated first, but you will need a good hour for this project because rolling out the candy canes does take a bit of time and patience. To get a bright red color in the dough, be sure to use paste or gel food coloring.

Candy Cane Cookies make perfect “dunkers” for coffee or tea and they also make a great garnish to a tall glass of spiked eggnog. Just hang ’em off the side of the glass.

If you don’t own a copy of the classic Betty Crocker’s Cooky Book, I’d recommend one – especially for Christmas cookies.

Happy baking!

Betty Crocker’s Candy Cane Cookies

Recipe Type: Christmas Cookie
Author: Betty Crocker’s Cooky Book
Serves: 3 dozen
  • 1/2 cup butter, softened
  • 1/2 cup vegetable shortening
  • 1 cup sifted confectioners sugar
  • 1 egg
  • 1 1/2 tsp. almond extract
  • 1 tsp. vanilla
  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1/2 tsp. red food coloring (gel or paste works best)
  • 1/2 cup crushed candy cane
  • 1/2 cup granulated sugar
  1. Preheat oven to 375° (350° for convection oven).
  2. Combine butter, shortening, egg, confectioners sugar, almond and vanilla extracts in a mixing bowl and mix to combine thoroughly.
  3. In a small bowl, combine the flour and salt.
  4. Stir the flour mixture into the butter mixture.
  5. Divide the dough in half.
  6. Blend the red food coloring into one half.
  7. Use a 1 tsp. measuring spoon to portion the dough.
  8. Form one cookie at a time by rolling the balls of dough out to make 4″ strips.
  9. Place a red colored strip together with a plain colored strip and lightly press them together, then twist like a rope.
  10. Place on an ungreased baking sheet and curve the top to form the handle of the cane.
  11. Bake about 9 minutes, until the cookies are lightly browned.
  12. Remove from the oven and sprinkle with a mixture of crushed candy cane and granulated sugar.



  1. Diane Breyer says:

    When were Betty Crocker’s candy cane cookies first introduced. I have been making them for close to 40 years. Were they introduced earlier. Thanks.

    • Sue Vella says:

      Yes, I’m 66 years old and this was our favorite Christmas cookie when we were kids. Still my favorite Christmas cookie along with Russian Tea cakes recipe from Betty Crocker.

  2. These have to be the cutest, cheeriest cookies! I do love candy canes though, maybe that’s why I think they’re so adorable. Made them last year but sadly not this year since my husband doesn’t care for peppermint and I wanted to try some new recipes. Next year, though! In any case, would you mind sharing the brand of the cardinal plate the cookies are on in the first photo? It’s so very cute, I love birds! Thank you 🙂

    • Phyllis says:

      Phyllis…you can substitute almond extract for the peppermint…Yummy!! Also, we use green food coloring instead of the red sometimes.

    • Sue Vella says:

      Cheese, forgot to mention that I don’t sprinkle the on the toppings. My cookies are finished as soon as they come out of the oven. I think the flavoring from the almond extract makes the whole cookie.

  3. […] Candy Cane Cookies Frozen Frangos Betty Crocker’s Scotch Shortbread […]

  4. I used to make those for my cookie platters! They are so cute.

  5. Marie McFadden says:

    That is one of my Christmas cookie favorites too! What a great book, right? I mix 1/4 green and 1/4 red to have green/white AND red/white cookies on the plate 🙂 Happy cooky-ing!

    • MaryMiller says:

      Hi, Marie – I LOVE your idea about the green food coloring! I think I need to make another batch of candy canes now. Yes, I do love that cook book. Just looking at the pictures brings back so many memories. Happy cooky-ing to you, too!

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