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Campbell’s “Candy Cane” Christmas Cookies

Yields: 1 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Peppermint Extract, Natural -2floz $5.25
Almond Extract Pure Organic -2floz $4.75
Salt Kosher $3.75
Vanilla Bean Sugar, Peppermint 1 oz bag $2.60

Ingredients:

Notes:

*Butter can be substituted for shortening.

Directions:

Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 Tbsp. of dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.

Yields:

1 dozen

Thanks to:

Nancy Frank, former Savory Spice Shop employee, and her mother, Bonnie Campbell
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Campbell’s “Candy Cane” Christmas Cookies

"Just received my order today and want to thank you for the prompt service. I am very impressed by the variety of your product offerings and reasonable prices. I'm so glad I found your company!"

-Anton C. of Salem, OR

Campbell’s “Candy Cane” Christmas Cookies


Yields: 1 dozen

Ingredients:

Notes:

*Butter can be substituted for shortening.

Directions:

Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 Tbsp. of dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.

Yields:

1 dozen

Thanks to:

Nancy Frank, former Savory Spice Shop employee, and her mother, Bonnie Campbell
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.