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Candy Cane Sugar Cookies

Yield: 6 to 7 dozen, 2-inch cookies or 4 dozen, 4-inch cookies
Prep 30 mins Chill 30 mins Bake 375°F 7 mins  per batch
Candy Cane Sugar Cookies
Ingredients
  • 2/3  cup  butter, softened
  • 3/4  cup  granulated sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  tablespoon  milk
  • 1  teaspoon  vanilla
  • 2  cups  all-purpose flour
  • 1  recipe  Powdered Sugar Icing and/or 1 recipe Creamy White Frosting (optional)
  •  Sanding sugar and/or small hard peppermint candies
  •  Red food coloring (optional)
Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thick. Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, tint part of the Powdered Sugar Icing and/or Creamy White Frosting bright red with food coloring; decorate cookies with white and red icing and/or frosting, sanding sugar, and candies. Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.

From the Test Kitchen
  • Place undecorated cookies in an airtight container; cover. Store at room temperature for up to 3 days, or place in a freezer container and store for up to 3 months. Thaw frozen cookies before decorating. Or, allow decorated cookies to stand until completely set. Layer decorated cookies between sheets of waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.
Creamy White Frosting
Ingredients
  • 1  cup  shortening
  • 1 1/2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 4  cups  powdered sugar
  • 2 - 5  tablespoons  milk
Directions

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.

Nutrition Facts (Candy Cane Sugar Cookies)
  • cal. (kcal) 73,
  • Fat, total (g) 4,
  • chol. (mg) 16,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 66,
  • Potassium (mg) 10,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Powdered Sugar Icing
Ingredients
  • 2  cups  powdered sugar
  • 1/2  teaspoon  vanilla
  • 2  tablespoons  milk
Directions

1. In a small bowl combine powdered sugar, vanilla, and milk. Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency.

Nutrition Facts (Candy Cane Sugar Cookies)
  • cal. (kcal) 73,
  • Fat, total (g) 4,
  • chol. (mg) 16,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 66,
  • Potassium (mg) 10,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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