Candy Cane Twists | Recipes

Candy Cane Twists

(58) Ratings:
Prep Time:
Baking Time:
Makes:about 50 cookies

Kids find these bright festive cookies as much a treat to make as they are to eat. Made with our Melt-in-Your-Mouth Shortbread Video Technique, they’re fun and easy to bake.



2 cups 500 mL butter, softened
1 cup 250 mL granulated sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch
½ tsp 2 mL red food colouring
¼ tsp 1mL peppermint extract


  1. Preheat oven to 350°F (180°F). Line baking sheets with parchment paper.
  2. Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  3. Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
  4. Divide dough in half. Add red food colouring and peppermint extract to one half.
  5. Roll 1 rounded teaspoonful (5 mL) of dough into a 6” (15 cm) rope on a lightly floured surface. Repeat, using 1 teaspoonful (5 mL) red dough. Place ropes side by side; gently twist together. Pinch ends to seal. Curve one end into the “hook” of a candy cane.
  6. Place on prepared baking sheet 2” (5 cm) apart.
  7. Bake in preheated oven 15 to 18 minutes. Cool on baking sheet 2 minutes. Transfer to wire cooling rack.


  • To make different colours of Two Toned Cookies divide dough in half. Beat desired food colouring into half the dough. Beat a different colour into the other half of the dough. Roll both doughs together.
  • For drop cookies take 1 tablespoon (15 mL) of dough mixture and roll into a ball. Roll in granulated sugar.  Place 2” 5 cm apart. Flatten with fork. Bake in 350°F (180°F) for 15 to 18 minutes. Cool on wire cooling rack.

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