Candy Cane Drop Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Steps:

• Stir together 1 cup sugar, the 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.
• Heat oven to 375°F.
• Stir together peppermint candy and 2 tablespoon sugar; set aside.
• 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.
• Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture.
• Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough.
• Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.

Steps:

• Heat oven to 375 degrees.
• Mix the crushed peppermint candy and granulated sugar together and set aside.
• Mix shortening, sugar, egg and flavorings together.
• Add flour and salt and mix.
• Divide dough in half.
• Add food coloring to one half and mix well.
• Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color.
• Place strips side-by-side, press lightly together and twist like a rope.
• Place on ungreased baking sheet.
• Curve top down to form handle of the cane.
• Bake about 9 minutes.
• Remove from baking sheet.
• While still warm sprinkle with the candy/sugar mixture.

Steps:

• Directions:Prep Time: 10 mins.
• Total Time: 23 mins.
• 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.

Steps:

• Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight.
• Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.

Steps:

• Preheat oven to 375 degrees F.
• In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
• Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
• Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
• Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
• Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.
• Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
• Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
• Sift together flour, cocoa powder, baking soda, and salt into a bowl.
• Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
• Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
• Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
• Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.

Steps:

• In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, cream butter, shortening, and sugars together with a mixer for 1-2 minutes on medium-high or until light, fluffy, and well-blended.
• Beat in eggs and vanilla.
• In a small bowl, combine baking powder, baking soda, salt, flour, and cocoa. Add to egg mixture and mix until well combined.
• Stir in chocolate chips.
• Drop cookie dough by tablespoonfuls on an ungreased baking sheet.
• Bake at 350° F for 8-10 minutes or until centers are set but still soft. Remove from oven and cool on baking sheet 1-2 minutes.
• Press an unwrapped candy cane kiss gently onto the center of each cookie. Allow cookies to cool completely on a wire rack until kisses have hardened. If kisses do not harden enough, cookies may be placed briefly in the fridge or freezer to harden the kisses.

Steps:

• Preheat oven to 350°.
• In mixing bowl cream sugar, shortening and eggs; add extracts.
• Stir in dry ingredients, lemon zest and crushed lemon drops.
• Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
• Note: Cooking spray works well too.
• Let cool slightly on pan 1 to 2 minutes.
• Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.

Steps:

• Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2-3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
• Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
• Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
• Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
• Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12-14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
• Enjoy!