Nutritional Info

Nutrition Facts

Serving Size 1 (26g)

Calories 105
Calories from Fat 21 (20%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 0.1g 1%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 7.5mg 2%
Sodium 125.5mg 5%
Potassium 36.6mg 1%
Total Carbohydrate 18.3g 6%
Dietary Fiber 0.4g 2%
Sugars 7.9g
Protein 2.4g 5%

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Recipe Description
While red and white are the traditional colors for candy canes, feel free to create candy canes of different colors. Paste food color will give you more intense colors.
Prep time
15 min
Cook time
12 min
Ready In
27 min


Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  red food coloring
1 Teaspoon(t)  peppermint extract
4 Cup(c)  chocolate nut fingers dough
2 Tablespoon(T)  sugar
2 Tablespoon(T)  peppermint candies, crushed


Heat oven to 375°F. Mix candies and sugar and reserve. Prepare dough for Chocolate Nut Fingers except substitute peppermint extract for the almond extract. Divide dough in half. Tint one half with food color. For each cookie, shape 1 teaspoon dough from each half into 4 inch rope side by side. Press together lightly and twist. Place on ungreased cookie sheet, and curve one end of cookie to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle reserved sugar mixture over cookies. Remove from cookie sheet. Cool on wire rack.

Additional notes

See our recipe for Chocolate Nut Fingers to create the dough for these cookies.

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