Betty Crocker’s Candy Cane Cookies have been a holiday staple since 1963, bringing that perfect swirl of red and white to Christmas cookie trays everywhere. These cookies capture the nostalgic charm of the Betty Crocker Cooky Book with a simple twist—literally! Their festive look and refreshing peppermint flavor make them a standout on any cookie plate.
This recipe uses softened butter, sugar, milk, vanilla, peppermint extract, egg, all-purpose flour, baking powder, salt, and red food coloring to create soft, sweet, and delicate candy cane-shaped cookies that are as much fun to make as they are to eat. The dough is chilled, rolled into ropes, twisted together, and shaped into candy canes, then sprinkled with crushed peppermint for a little extra holiday magic.
It’s a perfect blend of tradition and taste, ideal for sharing, gifting, or just enjoying with a hot cup of cocoa. Whether you’re a seasoned baker or just getting your feet wet in the kitchen, these candy cane cookies deliver that classic Christmas cookie tray vibe everyone loves. 🍪🎄
Ingredients List & Step-By-Step Instructions For Betty Crocker Candy Cane Cookie Recipe
Making these iconic candy cane cookies calls for simple ingredients that come together in a rewarding way. The dough needs to chill, which makes shaping the cookies a fun twisty task. Patience is key!
Step 1: Gather Ingredients
Here’s what you’ll need to get started:
| Ingredient | Quantity |
|---|---|
| Sugar (granulated) | 1 cup |
| Butter (softened) | 1 cup (unsalted preferred) |
| Milk | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Peppermint extract | 1 teaspoon |
| Egg | 1 large |
| Gold Medal all-purpose flour | 3 1/2 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Red food coloring | 1/2 teaspoon |
| Crushed peppermint candy (or crushed candy canes) | 2 tablespoons |
| Sugar (for topping) | 2 tablespoons |
Step 2: Prepare The Dough
Start by blending the sugar, softened butter, milk, vanilla, peppermint extracts, and egg in a large bowl. The mixture should look creamy and smooth.
Next, stir in the flour, baking powder, and salt until combined. Divide the dough into two equal halves. Tint one half with red food coloring until you get that festive candy cane red.
Cover both dough portions with plastic wrap and refrigerate for at least 4 hours. This chilling step firms up the dough and makes it easier to handle when twisting those cookie ropes.
Step 3: Shape And Bake The Cookies
Preheat the oven to 375°F (190°C). Mix the crushed peppermint candy with 2 tablespoons of sugar and set aside; this will be your sprinkle magic.
On a floured surface, roll each dough half into 4-inch ropes. Place one red and one white rope side by side, gently pressing and twisting them together like a festive rope ladder. Curve one end to form the candy cane shape.
Arrange the formed candy canes on an ungreased baking sheet or lined with parchment paper. Bake for 9-12 minutes until the edges are lightly browned. Right out of the oven, sprinkle the crushed candy and sugar mix over the cookies.
Let them cool on a wire rack for about 30 minutes before enjoying. These sweet peppermint cookies will have you humming holiday tunes in no time! 🍪🎄
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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