Candy cane cookies are a tradition from my growing-up years and beyond. You can make your own candy canes for the holidays – cookies that look and taste like true candy canes!
This is one of the recipes that my sisters use for their Christmas baking. I’ve made them a few times with my kids and decided it’s time to bring out this recipe again.
You can mix the dough up the night before so you’re ready in the morning, but it’s okay to refrigerate it for just an hour or until the dough is manageable. You don’t want the dough to be too sticky, or you won’t be able to roll out your “snakes” and twist the two colors together.
The recipe is simple but fun. Kiddos will enjoy shaping these “snakes” into candy canes.
Mix the ingredients together, then divide the dough in half. Add coconut to the white part, and red food coloring and crushed cinnamon hearts to make the red part. Chill the dough, then roll into shapes. Make the canes as large or as small as you’d like.
The recipe for candy cane cookies
Candy Cane Cookies
- 5-6 cups flour
- 2 large eggs
- 1 1/2 cup butter
- 2 tsp. vanilla
- 2 cups confectioner's sugar
- 1 cup coconut
- red food coloring
- 1/2 cup crushed cinnamon hearts
- Mix all ingredients EXCEPT coconut, food coloring, and cinnamon hearts together.
- Divide in half
- To the white part, add coconut.
- To the other part, add several drops red food coloring and the crushed cinnamon hearts
- Chill dough - 30-60 minutes
- Roll each part into "snakes" then twist the white and red together
- Curve into a candy cane shape
- Placed on greased cookie sheet
- Bake at 350 for 10-12 minutes.
- Do not overbake.