She Strengthens

Sweet Childhood Memories Revived: Classic Candy Cane Cookies

A Timeless Treat for All Ages

Who says you can’t revisit the joys of childhood? These iconic Betty Crocker candy cane cookies have stood the test of time, delighting both kids and adults alike. Get the little ones involved in the rolling and twisting process, and then indulge in the fruits of your labor together!

Get Ready for a Festive Treat

This recipe is part of our holiday cookie collection, featuring an array of sweet treats to brighten up your season. For more inspiration, check out our easy cake pops recipe.

Yield and Prep Time

About 4 dozen cookies
Difficulty: Easy
Total Time: 45 minutes + 30 minutes chilling time
Active Time: 45 minutes

Gather Your Ingredients

• 2 1/2 cups all-purpose flour (plus more for dusting)
• 1 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 cup sifted powdered sugar
• 1 large egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon red food coloring
• Granulated sugar, for dusting the cookies

Let’s Get Baking!

Step 1: Prep the Oven and Ingredients

Heat your oven to 375°F and arrange a rack in the middle. In a medium bowl, combine the measured flour and salt; set aside.

Step 2: Mix and Knead the Dough

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond extract, and vanilla extract, and beat on medium speed to combine. Turn the mixer off, add the reserved flour mixture, and mix on low speed until the dough just clumps around the paddle.

Step 3: Divide and Conquer

Divide the dough in half, leaving one half in the mixing bowl and transferring the other half to a small bowl. Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.

Step 4: Roll and Twist

Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough into a 4-inch-long rope, dusting the work surface with flour as needed. Repeat with a piece of uncolored dough. Place the two ropes side by side and twist them together. Place on an ungreased baking sheet, curving the top of the cookie to form the hook of a candy cane (alternatively, shape into a wreath round).

Step 5: Bake and Cool

Bake until lightly browned on the bottom, about 9 minutes. Immediately transfer to a wire rack, sprinkle with granulated sugar, and cool completely. Repeat steps 4 and 5 with the remaining dough.