Recipes and Cooking Candy Cane Sugar Cookies Kids love decorating these holiday cookies with crushed red candy and bright white frosting. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 13, 2022 Print Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 30 mins Bake Time: 7 mins Total Time: 67 mins Servings: 84 Jump to Nutrition Facts Ingredients ⅔ cup butter, softened ¾ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cup 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 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. 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. (Makes 6 to 7 dozen, 2-inch cookies or 4 dozen, 4-inch cookies.) 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. Powdered Sugar Icing In a small bowl combine 2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency. Creamy White Frosting In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about 2 cups of powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in another 2 cups powdered sugar and 1-3 tablespoons more milk to reach spreading consistency. To Store 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. Print Nutrition Facts (per serving) 73 Calories 4g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 73 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 66mg 3% Total Carbohydrate 9g 3% Total Sugars 4g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 10mg 0% Folate, total 4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.