Candy Cane Cookies

Candy Cane Cookies

Share Button


  • ½ C butter, softened
  • ½ C shortening
  • 1 C Pioneer® Confectioners Powdered Sugar
  • 1 egg
  • 1 ½ tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 ½ C flour
  • 1 tsp. salt
  • red food coloring


  1. Preheat oven to 375° F.
  2. In a mixing bowl add butter, shortening, Pioneer® Confectioners Powdered Sugar, egg, almond extract and vanilla extract; mix together until blended.
  3. In a large bowl add flour and salt together; blend. Make a hole in the center of the flour and pour the wet ingredients into it. Slowly blend the ingredients together until all combined.
  4. Divide dough in half and place in a separate bowl. Add red food coloring to one half and mix well.
  5. Take equal amount of dough from the red batter and white batter and on a lightly floured surface (so dough doesn’t stick) roll the white batter into a long cord (about 10-inches long). Repeat with red batter. Now take both cords and twist together. Pinch dough lightly on one or both ends to make them stay together. Shape them into candy canes and place on ungreased cookie sheet. Repeat until all the dough is used up.
  6. Bake for approximately 9 minutes or until lightly brown. Remove from oven; let stand on cookie sheet for 5 minutes. Gently remove from pan onto wire racks to cool.

Cook's Note

Crush some peppermint candies and sprinkle on top of the still warm cookies and/or lightly dust with Pioneer® Sugar. Experiment with other colors to make different color candy canes or for a theme party. Enjoy!
Candy Cane Cookies
0 votes, 0.00 avg. rating (0% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.