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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Campbell’s “Candy Cane” Christmas Cookies

Recipe By Nancy Frank and her mother Bonnie Campbell

Prep Time

25 Minutes

Cooking Time

10 Minutes

Recipe By Nancy Frank and her mother Bonnie Campbell

Pretty twist cookies that make great holiday gifts or "Santa treats!"

Recipe Notes

*Butter can be substituted for shortening.

Ingredients

0.5 cups butter

0.5 cups shortening*

1 egg



1 cups powdered sugar

2.5 cups flour

1 tsp. Kosher Salt

1 no unit red food coloring


Savory Spice ingredients in this recipe

  • Pure Almond Extract (Organically Sourced)

    Our organically sourced pure almond extract uses only premium bitter almond essential oil for the best flavor.  As with our other extracts, this pr...

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  • Natural Peppermint Extract

    As soon as you open a bottle and smell our Natural Peppermint Extract, you will know why so many customers believe it is the best tasting peppermin...

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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.