Best 7 Glazed Candy Cane Cookies Recipes
Indulge in a sweet and festive treat with our delectable Glazed Candy Cane Cookies! These delightful cookies are a perfect blend of classic holiday flavors and a touch of whimsy. Made with simple ingredients and decorated with vibrant red and white icing, they are sure to be a hit at any Christmas gathering. With step-by-step instructions and helpful tips, our recipe will guide you through the process of creating these irresistible cookies. Additionally, we've included a variation for Gluten-Free Glazed Candy Cane Cookies, ensuring everyone can enjoy this festive treat. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will fill your home with the aroma of Christmas cheer!
Here are our top 7 tried and tested recipes!
CANDY CANE COOKIES I
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
GLAZED CANDY CANE COOKIES
Enjoy these candy cane shaped cookies flavored with raspberries and topped with white baking chips - a delightful baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed until well blended. Beat in flour.
- Divide dough into 9 pieces. On floured surface, shape each piece of dough into 16-inch rope, slightly less than 1/2 inch in diameter. Cut each rope into 4-inch lengths; place on ungreased cookie sheet. Bend 1 end of each cookie into candy cane shape.
- Bake 10 to 14 minutes or until bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
- In small bowl, stir together powdered sugar, 3 tablespoons butter, the syrup, milk and food color. Spread on top and sides of cookies; let stand until set before drizzling with melted white chips.
- In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make stripes on cookies to look like candy canes. Let stand until frosting is set before storing.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 16 g, TransFat 0 g
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
CHRISTMAS CANDY CANE COOKIES
These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle., Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets., Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT CANDY CANE COOKIES
Kids of all ages will want to pitch in when it comes time to roll the ropes of colored dough for these cute candy canes. Peppermint extract carries the flavor on through, so the cookies taste as good as they look.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion. , Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist. , Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets. , Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 30mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CANDY CANE COOKIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
- Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
- Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
CANDY CANE STICKS COOKIES
Make and share this Candy Cane Sticks Cookies recipe from Food.com.
Provided by karmakitchen gal
Categories Dessert
Time 22m
Yield 60 cookies
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- Line one or two large baking sheets with nonstick foil and set aside.
- In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the mint extract and flour until combined.
- Break off a level teaspoon of dough and roll into a 4 1/2 to 5-inch long rope.
- Transfer to prepared baking sheet,spacing ropes at least 1 inch apart.
- Repeat until entire sheet is full.
- Cover dough and refrigerate in between batches.
- Bake at 350 for 7 minutes until puffed and just begining to color.
- Do not overbake!
- Remove cookies to a wire rack to cool completely.
- Repeat using all dough.
- To form a glaze, stir together confectioners' sugar and 4 teaspoons of water until smooth, spreading consistency.
- Brush some of the glaze over sticks and let dry completely.
- With a small, clean paintbrush, use remaining glaze to paint stripes diagonally across sticks, spacing about 1/2 inch apart.
- Immediately sprinkle stripes with some of the remaining crushed candy to resemble a candy cane.
- Let dry completely.
Nutrition Facts : Calories 45.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 2.3, Sodium 33, Carbohydrate 7.3, Fiber 0.1, Sugar 3.2, Protein 0.5
Tips:
- Use a stand mixer fitted with the paddle attachment to cream together the butter and sugar until light and fluffy. This will help to incorporate air into the dough, resulting in a more tender cookie.
- Chill the dough for at least 30 minutes before rolling and baking. This will help to prevent the cookies from spreading too much in the oven.
- Roll the dough to a thickness of 1/4 inch. If the dough is too thick, the cookies will be too dense. If the dough is too thin, the cookies will be too crispy.
- Use a sharp knife to cut the dough into shapes. A dull knife will tear the dough and make it difficult to get clean edges.
- Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown. Do not overbake the cookies, or they will be dry and crumbly.
- Let the cookies cool on a wire rack before glazing.
Conclusion:
These glazed candy cane cookies are a delicious and festive treat that are perfect for Christmas parties and cookie exchanges. They are easy to make and can be decorated in a variety of ways. With their bright red and white colors and sweet, minty flavor, these cookies are sure to be a hit with everyone who tries them.
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