Tuesday, December 24, 2013

Cookie Recipe ~ Giant Candy Cane Cookies

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I had the bright idea of making red and white striped candy cane cookies.  I had no idea how to do it, but knew I wanted to make it happen.  In my usual procrastination style, I waited until Christmas Eve to make this happen.


1 Box White Cake Mix
2 Eggs
1/2 cup cooking oil
red food dye

Preheat oven to 350.  Line cookie sheet with parchment paper.  In medium mixing bowl combine cake mix, eggs and cooking oil.  Keep mixing until it forms a dough ball.  Divide dough in half and add red food dye to half of the dough and mix until evenly colored.  Take a small section of white dough and roll out into a 'snake'.  Take same sized portion from red dough and roll into 'snake'.  Place two dough's next to each other and gently roll together.  Roll out dough till about 1/2 inch thick.  Break off about six inches and twist dough to swirl colors.  Place on cookie sheet and arrange dough in the shape of a candy cane.   Bake for 10-13 minutes.  I slid the parchment paper off the cookie sheet onto a cooling rack to let cookies cool before devouring.

Baking Tips:
Refrigerate dough between cooking sessions
Exaggerate the hook of the candy cane as this dough will spread as it cooks.
Blunt the ends on the candy cane so it does not look like a worm end.