• Ingredients
  • 1 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring
  • 1/2 cup peppermint candy canes, crushed
  • 1/2 cup white sugar for decoration


  • 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.

Nutritional Information

Amount Per Serving  Calories: 90 | Total Fat: 3.9g | Cholesterol: 4mg Powered by ESHA Nutrient Database Nutritional Information Candy Cane Cookies III Servings Per Recipe: 48 Amount Per Serving Calories: 90

  • Total Fat: 3.9g
  • Cholesterol: 4mg
  • Sodium: 71mg
  • Total Carbs: 12.9g
  •     Dietary Fiber: 0.2g
  • Protein: 0.8g