There is only one recipe for Candy Cane Cookies, and it’s the Betty Crocker one.
When I asked Mike what his favourite Christmas cookie memory was from his childhood, he promptly answered “Candy Cane Cookies” and sent me a beseeching look begging me to make them.
Alas, these cookies are at my sister’s house, so there aren’t any Betty Crocker Candy Cane Cookies for Mike until Christmas Eve, when she brings them down.
Unless of course, she and my nephew eat them all beforehand which is always a possibility.
I’m pretty sure that these cookies were originally in the Betty Crocker’s Cooky Book many, many years ago. These are the candy cane cookies that all of our moms made for us and it’s the ones that I make for my own children. Whether or not you use almond flavouring or mint is up to you, but the classic flavour is the almond. These plain butter cookies with that cherry flavouring are my favourite, no matter how much I love mint.
There’s something perfect about these twisty, delicious cookies that is perfect.
There’s no crazy chocolate or wild decorations.
There’s nothing really that fancy about them, to be honest and I’ll guarantee that our love for these candy cane cookies lies in their sheer simplicity. It also stems from the fact that most of us can remember twisting and turning these with our Mom or Dad, baking up a storm for Christmas – and these were almost always included on the cookie menu.
This Christmas I’m really enjoying going back to the old basic recipes, instead of trying to come up with some newfangled, crazy ideas. Not that those won’t happen this December, but there’s something about the classics that simply warm our hearts more than the new cookies do.
Who remembers making or eating these as a child? Did you like mint or almond flavouring the best?
Happy Baking everyone!
Love you more than Christmas,
Karlynn
Retro Betty Crocker Candy Cane Cookies
Ingredients
- 1 cup sugar
- 1 cup butter
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red / green food colouring
Instructions
- Stir sugar, butter,milk,vanilla,peppermint extract and egg in large bowl
- Mix flour, baking powder and salt, mix into butter mixture.
- Divide dough into half. mix food coloring into one half.
- Refrigerate for over 4 hours.
- Heat oven to 375 degrees.
- For each candy cane, shape one rounded teaspoon of dough from each half. Roll each into a 4 inch rope.
- Place one red and one white rope side by side and press lightly together and twist.
- Place on a pan lined with parchment paper and curve the top to shape into a cane.
- Bake 9-12 minutes until lightly brown.
- Remove froom cookie sheet to cool.
Video
Nutrition
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Debbie says
Can the dough be frozen?
Dave says
Love these, of course with peppermint not almond.
i was thinking the recipe we used to use, used crisco
Betsy says
I remember these from childhood so fondly, my mom would make them every year and I’d always help her roll and shape them. Hers were made with almond, not mint and that’s what I’ll be doing this year for my grandson too. You mention above “cherry flavoring” but i don’t see that in the recipe, I think the cherry & almond would be delicious together…any idea on how to flavor half the dough with cherry? Thanks so much for the recipe!
Patsy Hall says
The candy cane cookie recipe I’m looking for was in my Betty Crocker recipe card file box years ago but it had almond flavoring and powdered sugar. I’m looking for that original recipe.
Squirrely says
Hi, Patsy! I’m looking right now at the 1977 Betty Crocker Cooky Book.
1 C shortening (half butter or margarine)
1 C sifted confectioner’s sugar
1 egg
1.5 tsp. almond extract
1 tsp vanilla
2.5 C all-purpose flour
1 tsp salt
.5 tsp red food coloring
.5 C crushed peppermint candy
.5 C granulated sugar
Heat oven to 375. Mix shortening, sugar, egg, and flavorings thoroughly. Measure flour by dipping method (p. 5) or by sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.
Roll a 4″ strip (using 1 tsp dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like rope (see sketch). For best results, complete cookies one at a time–if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top to form handle of cane.
Bake about 9 min., until lightly browned. While still warm, sprinkle with mixture of candy and sugar.
***
I didn’t grow up with the Cooky Book, but my mother had the early edition “red” cookbook and this is the recipe that had been in there. They reissued the book in the 80s and this one wasn’t in it. I can say in our house, we never bothered with the crushed peppermint and sugar toppings–the cookies were fine on their own!
Enjoy!
Kevan says
Thanks, this is the recipe I use to use also.