Indulge in the festive spirit with delightful Candy Cane Cookies, a classic holiday treat that combines the vibrant flavors of peppermint and vanilla. These charming cookies, inspired by Sandra Lee's culinary expertise, are a perfect addition to your Christmas baking repertoire. Get ready to embark on a sweet journey as we unveil three irresistible recipes: Classic Candy Cane Cookies, Candy Cane Blossoms, and Candy Cane Crunch Cookies. Each recipe offers a unique twist on the traditional cookie, ensuring that there's something for every palate. From the crisp and colorful exteriors to the soft and chewy interiors, these cookies are a feast for both the eyes and the taste buds.
Let's cook with our recipes!
WHITE PEPPERMINT SNOWBALLS
Provided by Sandra Lee
Categories dessert
Time 30m
Yield 36 (1-inch) cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
- Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
- Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
- As the cookies cool, they will flatten slightly.
- Preheat the oven to 375 degrees F.
- Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
- Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
- To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.
CANDY CANE COOKIES - SANDRA LEE
I remember making these as a little girl with my mom and grandmother. This is Sandra Lee's recipe from foodnetwork.com - so simple, but ohhh so good. Caution: they are addictive! :)
Provided by megs_
Categories Dessert
Time 15m
Yield 25 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
- Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
- To second bowl of uncolored dough, add peppermint extract and knead together.
- On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
- For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
CANDY CANE COCKTAIL
Steps:
- Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.
HARVEST WALNUT COOKIES
Provided by Sandra Lee
Categories dessert
Time 1h40m
Yield about 6 dozen cookies
Number Of Ingredients 12
Steps:
- Vanilla Dough preparation:
- Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
- Chocolate Dough preparation:
- Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
- Cookie preparation:
- Preheat oven to 400 degrees F.
- Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.
CITRUS CRINKLE COOKIES
These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl.
- Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
STAINED GLASS COOKIES
Steps:
- Line baking sheets with aluminum foil and spray lightly with cooking spray. Alternatively, you can use a silicone baking mat.
- In a large bowl, stir together all ingredients, except hard candies, until dough ball forms. Split dough in half and form into disks.
- Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out cookies with oversized (4 to 5-inch) ornament-shaped cookie cutters. Place cookies on prepared baking sheets spaced 1-inch apart. On each of the large cookies, cut out 3 or 4 smaller shapes using 1/2 to 1-inch cookie cutters. If cookies are to be used as ornaments, make a hole at the top with a straw. Chill in refrigerator for 30 minutes.
- While cookies chill, place unwrapped hard candies, sorted by color, in separate zip-top resealable bags. Squeeze air from bags and seal; crush candies with rolling pin. Set aside.
- Preheat oven to 375 degrees F.
- Remove cookies from refrigerator and fill centers of cookies with
- crushed hard candies.
- Bake for 9 to 12 minutes or until edges just start to turn golden. Cool completely on baking sheet on a rack.
- Repeat with remaining dough.
- Store completely cooled cookies separated by waxed paper in an air-tight container for 1 week.
CANDY CANE COOKIES
Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.
Provided by Sweet Tooth8482
Categories Dessert
Time 47m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- In a bowl, cream butter, shortening and sugars.
- Beat in milk, egg and extracts.
- Gradually add flour and salt.
- Set aside half of the dough.
- Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
- Wrap dough separately in plastic wrap.
- Refrigerate for 1 hour or until easy to handle.
- Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
- Place each green rope next to a white rope; press together gently and twist.
- Repeat with red ropes and remaining white ropes.
- Place 2 inches apart on ungreased baking sheets.
- Curve one end, forming a cane.
- Bake at 350° for 11-13 minutes or until set.
- Cool for 2 minutes; carefully remove to wire racks.
- (Recipe courtesy: Taste of Home's Quick Cooking Magazine).
CREAM CHEESE CANDY CANE COOKIES- PILLSBURY
Make and share this Cream Cheese Candy Cane Cookies- Pillsbury recipe from Food.com.
Provided by Misti_Country_Girl
Categories Dessert
Time 44m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In large bowl, combine butter, cream cheese, egg; blend well.
- Add cake mix; mix until well blended.
- Divide dough in half.
- Add coloring to half of dough; blend well for even red color.
- For each cookie, measure 1 teaspoon white and 1 teaspoon red dough.
- Roll out each into 4 inch ropes.
- Place ropes side by side.
- Lightly roll together; twist.
- Place 2 inches apart on ungreased cookie sheet; shape each to resemble a candy cane.
- Bake at 350 for 7 to 9 minutes.
- Immediately remove from cookie sheets.
Nutrition Facts : Calories 999.5, Fat 45.8, SaturatedFat 19.3, Cholesterol 142.4, Sodium 1370.3, Carbohydrate 136.5, Fiber 1.6, Sugar 94.9, Protein 12.2
CANDY CANE COOKIES
I don't know where this one came from but my high school cooking class. This was one of the cookies we made for the Christmas Dinner they had on the last day of school.
Provided by tasb395
Categories Dessert
Time 22m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream together butter and sugar until smooth.
- Beat in egg, vanilla and peppermint extract.
- Stir together flour, baking powder and salt.
- Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
- Divide in 1/2; blend food coloring into 1/2.
- Cover and chill for 4 hours or firm.
- Cut each into 48 pieces.
- With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
- Put on cookie sheet, form a cane.
- Bake at 375 F for 12-15 minutes.
- Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.
CANDY CANE COOKIES
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
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
Tips:
- Use high-quality ingredients, especially the butter and peppermint extract. This will make a big difference in the flavor of the cookies.
- Make sure the butter is softened to room temperature before creaming it with the sugar. This will help the cookies to be light and fluffy.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These candy cane cookies are a delicious and festive treat that are perfect for Christmas. They are easy to make and can be enjoyed by people of all ages. With their bright red and white colors, these cookies are sure to be a hit at your next holiday party.
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