SCHS Food and Crafts for the
Holidays
Candy Cane Twist Cookies
by Amber Massey
Ever in the mood to make some delicious sweets? These candy cane cookies are so
creative and fun to make!
Ingredients
❖ 1 cup sugar
❖ 1 cup butter or margarine, softened
❖ ½ cup milk
❖ 1 teaspoon vanilla
❖ 1 teaspoon peppermint extract
❖ 1 egg
❖ 3 ½ cups all-purpose flour
❖ 1 teaspoon baking powder
❖ ¼ teaspoon salt
❖ ½ teaspoon red food color
❖ 2 tablespoons finely crushed
peppermint candies
❖ 2 tablespoons sugar
Directions
1. Stir together 1 cup sugar, butter, milk, vanilla, peppermint extract and egg in
large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food
color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch
rope by rolling back and forth on floured surface. Place 1 red and white rope side
by side; press together lightly and twist. Place on ungreased cookie sheet; curve
top of cookie down to form handle of cane.