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Updated May 11, 2017
Pillsbury Cookie Dough
roll (16.25 oz) Pillsbury™ refrigerated sugar cookie dough
teaspoons Betty Crocker™ red gel food color
candy canes, crushed (optional, for serving)
Use a sharp knife to slice the sugar cookie dough in half. Unwrap one half of the dough and place it inside a large zip-top bag. Add 3 tablespoons of flour and 2 teaspoons of red gel coloring to the bag. Close the bag and knead the dough until evenly tinted. Remove from bag and place on a parchment-lined workspace.
Unwrap the second half of the dough. Knead 3 tablespoons of flour into the dough. Set aside.
Take 1 tablespoon of red dough and roll it into a long, thin rope. The dough rolls best when it's rolled slowly under the palm of your hand. Roll a tablespoon of white dough into a long, thin rope.
Lightly moisten your finger with a bit of water and run your finger along one side of the red rope. Gently press the white rope of dough to the moistened section of red dough. This helps the two types of dough stick together as you roll them into a single candy cane. Using the palm of your hand, slowly roll the red and white dough ropes together until about 1/2-inch thick and 7-8 inches long.
Gently twist the dough rope to wind the colors into a spiral (like a candy cane). Then carefully transfer to a parchment-lined cookie sheet. Fold the top of the dough rope down for the crook of a candy cane. Repeat with remaining red and white dough.
Bake in preheated oven for 8-12 minutes, or just until the bottom of the cookies begin to turn golden brown. Remove and cool completely before transferring to a serving platter. Sprinkle plate with crushed candy canes for garnish, if desired.
More About This Recipe
- These easy candy cane cookies are adorable on a platter!Add a little ooh-la-la to your Christmas cookie plate with one that looks exactly like... a candy cane! These gorgeous lil’ babies take just minutes to prep. So much cute, even more easy!Do not grab a bowl. Do not grab a mixer! These cookies start with ready-to-bake Pillsbury Sugar Cookie dough. Because Christmas should be enjoyable and easy, not rushy insanity.Once baked, your cookies will be happiest if you leave them to cool before transferring to a cookie sheet.Serve, share, and leave these out, because Santa will love ‘em as much as you do!
Candy Cane Cookies
1/2 cup Easy Butter cannabutter
1 cup sugar
1/2 teaspoon salt
1 tablespoon grated citrus rind (any citrus works I prefer orange)
1/2 teaspoon nutmeg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
For the icing:
2 cups confectioners’ sugar
1/4 cup shortening
1 teaspoon almond flavoring
1 teaspoon cream of tartar
Milk, as needed
Red food coloring
1. Heat oven to 375 degrees.
2. Cream together shortening, sugar, salt, citrus rind, nutmeg add eggs and beat until smooth.
3. Mix dry ingredients, add to shortening mixture and mix until smooth (If batter is too dry, add a little milk).
4. Using your hands, roll about 1 tablespoon dough on floured board.
5. Roll floured dough between your hands to shape into a cigar shape. Bend top into a hook to form a cane shape.
6. Place on baking sheet.
7. Bake for approximately 12 to 15 minutes.
8. Prepare icing by beating all ingredients, except red food coloring, together with a mixer.
9. Add milk a little at a time until icing is a soft spreading consistency. The cream of tartar will firm up the frosting.
10. Reserve about 1/4 cup of icing and tint it with red food coloring.
11. Using a pastry bag with a small tip, draw lines diagonally across cookies, alternating red and white.
What does the candy symbolize for Christmas?:
The whiteness of the reed could represent the purity of Jesus, so the red lines are for the blood he shed when he died on the cross.
The mint flavor also represents the hyssop plant that was used in ancient times for purification in the Bible.
In 1847. August Emgard, a Swedish German immigrant living in Worcester, Ohio, used candy canes as a Christmas tree decoration and is the first person to bring Christmas candy cane to America.
August Imgard used paper decorations and candy canes in twisted shapes to decorate the little blue spruce. Hence placing candy canes on the Christmas tree officially became a Christmas tradition.
within the 1920s, a person by the name of Bob McCormack began making his candy with a red stripe to symbolize the blood Jesus shed for us. At first, Bob painted his Christmas candy cane for family and friends per annum by hand. that each one changed when his brother-in-law, a Catholic priest by the name of Gregory Keller, invented the machine that automated the candy creation process in about 1950.
Today once we eat candy at Christmastime, we will consider the symbols of Christ that it holds. The shape represents the shepherds' staff and reminds us, that angels came to announce the birth of Jesus to the shepherds within the fields of Bethlehem. It also reminds us, that Jesus is that the Good Shepherd!. The white color reminds us that Jesus lived a pure, clean life. The red stripe represents the sacrifice that Jesus made for us.
These cookies freeze quite well, either unbaked or baked, for about a month.
If unbaked, shape the cookies and arrange them close together on a baking sheet lined with parchment or a silicon baking mat. Freeze until the cookies are solid, then transfer to a freezer bag or other container. No need to thaw just bake from frozen and add an extra minute or two to the baking time.
If baked, allow the cookie to cool completely, then package in foil and then in a freezer bag or other container to protect them from freezer burn or picking up freezer odors.
CANDY CANE COOKIES
These festive candy cane cookies are so cute, and are the perfect gift for the holidays. They are made by rolling up red and white cookie dough to form the shape of a candy cane. The addition of mint flavor to the sugar cookie dough makes these cookies not only look like a candy cane, but also taste like one.
1 cup unsalted butter (softened)
1 cup of granulated sugar
½ teaspoon cream of tartar
1 ½ teaspoons pure mint extract
1 ¼ teaspoons light vanilla flavoring
3 cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon red squeezable gel
Using a stand mixer, or a hand mixer and a large mixing bowl, at medium-high speed, beat the unsalted butter for 1 ½ to 2 minutes.
Reduce mixing speed to low, and add granulated sugar, cream of tartar, and other ingredients. Increase mixing speed to medium and continue mixing for 2 to 3 minutes or until butter mixture is fluffy.
Reduce mixing speed to low and add the mint extract and clear vanilla flavor.
Keeping the mixing speed low, slowly add the baking powder and all-purpose flour one cup of ½ each time. Continue to mix until the flour is well incorporated and no visible streaking of flour is visible.
Divide cookie dough into 2 equal dough balls. Return 1 ball of dough to the mixing bowl to be colored red. Cover the ball of dough that will be the white part of the candy cane cookie and place it in the refrigerator.
Add the ½ teaspoons of red gel to the remaining dough in the mixing bowl. Using the mixer at low speed, add the red color to the dough until it is a uniform color and no white stripes are visible. Place the red dough in a medium size bowl and cover the red dough and refrigerate for 1 hour.
Just before taking the dough out of the refrigerator, preheat the oven to 350* and line a baking sheet with parchment paper.
Using a measuring spoon ½, remove the white and red dough balls. Roll each one into a tight round ball, to ensure that the dough string maintains its shape.
Cover your counter or cutting board with a sheet of parchment paper. (This is to prevent the countertop or cutting board from becoming red) Use your hand to roll the white and red dough balls into 5-inch long ropes. It is very important that your hands stay cool while rolling up the ropes.
Slightly press the bottom of the two strings. Carefully twist the ropes with light pressure. Be sure to keep the ropes round and not flat.
Place the twisted string on the prepared baking sheet and curve the top of the string at the elbow of the candy cane. Repeat the twisting process with the remaining dough. Place the cookies 2 inches apart.
Bake for 7 minutes.
Allow cookies to cool in the mold for 10 minutes before moving them to a cooling rack. Store in an airtight container.
Tip 1: Adding the mint extract is how the cookies will get their mint flavor, it seems magical! Without it, the cookies will taste like regular sugar cookies. So, if you want to have some cookies that are normal, leave the extract out of that batch.
Tip 2: When making the dumplings and candy canes, be sure to cover the counter or cutting board with a sheet of parchment paper. This will prevent the countertop or cutting board from being stained red.
Tip 3: When rolling up the ropes and creating the candy cane shapes, it is very important that your hands stay cool. You don’t want to roll them up if your hands are too hot or they might lose their shape.
Tip 4: Be sure to keep the strings rounded and not flatten them when creating the candy cane shapes.
Homemade Candy Canes
Although homemade candy canes require some time and energy, everyone's amazement and delight—including your own—will make the endeavor worthwhile. Candy canes from scratch look just as fun and festive as store-bought ones. They'll have a beautiful glossy sheen, twisting, bright stripes, and that traditional minty taste.
Like most hard sweets, candy canes call for a few basic ingredients: sugar, water, corn syrup, along with some peppermint extract for flavor and food coloring. The challenge lies in boiling the sugar, then pulling the candy until it's stiff but pliable, and finally, forming it into the right shapes. Because molten sugar requires careful attention, make sure to read the whole recipe thoroughly and set up your work station before you embark on this project. It's definitely wise to invest in a candy thermometer as well as heat resistant plastic gloves, since burning your fingers is a real danger. However, as long as you use the right equipment and exercise caution, you should not have trouble with this foolproof recipe in fact, it should be fun.
- 1 cup butter
- 1 cup sifted confectioners' sugar
- 1 egg
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup crushed peppermint hard candies
- ½ cup white sugar
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Candy Cane Cookies
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Sometimes things you loved when you were a kid don’t live up to your adult standards, but this Betty Crocker classic has busted through the child-adult taste barrier. Make the kids roll these cookies out, and then eat them yourself. Make the kids roll these cookies out, and then eat them yourself (or whip up our classic Eggnog recipe while you wait).
This recipe was featured as part of our Holiday Cookies photo gallery. For more festive treat recipes, check out our easy cake pops.
Chocolate Candy Cane Cookies
Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
Cliche as these Christmas babies might appear, they are truly, truly delicious and very fun to make with children, as long as you don&rsquot mind the kitchen looking ten times worse when you&rsquore finished than it would if you&rsquod just made them by yourself. But isn&rsquot that the joy of cooking with children? Cleaning up after their cyclones?
Yeah, I&rsquod have to agree with you.
But listen: these cookies are absolutely delicious. The rich chocolate flavor of the cookie resembles my chocolate sheet cake, but once you add the white chocolate and peppermint candy, it becomes the perfect Christmastime cookie. Let&rsquos make &rsquoem!
The Cast of Characters: Butter, powdered sugar, egg, vanilla, cocoa, flour, salt, almond bark (or white baking chocolate), and peppermint candies.
To begin, place softened butter in a mixing bowl. Note: Softened butter is not the same thing as room temperature butter. Softened butter is still firm, but slightly stirrable. Room temperature butter is mushy and soft.
I had just pulled MY butter out of the fridge, and sometimes I just speed the process along by beating it up with the paddle attachment on my mixer. I love shortcuts. (If your butter is already softened, just skip this step.)
Dump in 1 cup of powdered sugar.
And mix that together &rsquotil well combined.
And add 2 teaspoons vanilla extract.
*Mix together until well blended.*
After that&rsquos blended, dump in 2 1/2 cups flour&hellip
1/2 cup unsweetened cocoa powder&hellip
Then do my little trick of stirring around the dry ingredients a bit, just to combine them before mixing with the rest of the stuff.
Now mix everything on low until the dough just comes together.
Now, we need to chill the dough for at least 2 hours, so just place plastic wrap right on the surface of the dough and place in the fridge. Go do a load of laundry, give yourself a foot spa, and haul off your trash in the meantime. Or, if you have trash service, pause a moment and give thanks.
Because some people on this earth don&rsquot have such things.
While the dough is chilling, you can go ahead and unwrap a good handful of peppermint candies.
How to make Candy Cane Cookies
Make the Cookie Dough:
To make these peppermint candy cane cookies, you’ll start by beating together butter and powdered sugar using an electric mixer. Once the butter and sugar are well combined and creamy, mix in an egg, almond extract and vanilla extract.
In a separate bowl, whisk together the all-purpose flour and salt. Mix these dry ingredients into the cookie dough until everything is just combined.
To color the cookie dough, first divide the dough in half. Mix red food coloring into half of the dough and leave the other half white.
Chill the Dough:
To make the dough easy to handle, wrap it in plastic wrap and chill for at least 2 hours.
Make the Candy Cane Topping:
While the dough chills, mix together crushed candy canes and granulated sugar. This will be the topping that you will sprinkle on the warm cookies after baking.
Shape the Cookies:
To make each candy cane cookie, take one teaspoon of each color of cookie dough. Roll each teaspoon of dough into a ball. Then roll the balls into 4-inch ropes. Lay the two ropes (one of each color) next to each other and gently twist them together. Then bend over the top to form the candy cane shape.
Bake the Cookies:
Bake the cookies on baking sheets lined with parchment paper for 9 minutes, or until set and barley golden on the bottom. Be careful not to overbake the cookies.
As soon as the candy cane cookies come out of the oven, sprinkle them with the peppermint sugar. You want to sprinkle the topping on when the cookies are warm because it sticks to the cookies better that way.
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Recipe Reviews for Sugar Free Candy Canes
Read all the reviews for this recipe, and then try it out for yourself. Don't forget to come back here and let us know what your dog thought or ask &hellip