Soft Sugar Candy Cane Cookies

Submitted by Jen L
Submitted by Jen L




1 cup butter, softened 1½ cups confectioners' sugar 1 egg 1½ teaspoons Spice Islands® pure vanilla extract 2½ cups self-rising flour FROSTING: 2½ cups confectioners' sugar ¼ cup water 4 teaspoons meringue powder ¼ cup light corn syrup Green, red and yellow food coloring

Nutritional information

No nutrition information available


In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough. For frosting, in a small bowl, beat the confectioners' sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer. Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-½ dozen. Editor’s Note: As a substitute for each cup of self-rising flour, place 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each ½ cup of self-rising flour, place ¾ teaspoon baking powder and ¼ teaspoon salt in a ½-cup measuring cup. Add all-purpose flour to measure ½ cup. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit