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Soft Sugar Candy Cane Cookies

Submitted by Jen L


1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1-1/2 teaspoons Spice Islands® pure vanilla extract
2-1/2 cups self-rising flour

2-1/2 cups confectioners' sugar
1/4 cup water
4 teaspoons meringue powder
1/4 cup light corn syrup
Green, red and yellow food coloring


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: 3-1/2 dozen.

Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each 1/2 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2-cup measuring cup. Add all-purpose flour to measure 1/2 cup.
Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit

Nutritional Information Per Serving

no nutrition information available