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,
- 1 cup sugar
- 1 cup butter
- 1/2 cup milk
- 1 tsp vanilla
- 1 tsp peppermint extract
- 1 egg
- 3 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp red / green food colouring
- 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.
Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.