Prep Time 30m
Cook Time 8m
Ready Time 230m
Yield 4 dozen cookies

  • 1 1/4 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs, lightly beaten
  • 1/4 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 3 cups Pillsbury BEST™ All Purpose Flour, plus 4 tablespoons, divided
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring
  • 1/4 teaspoon peppermint extract
Preparation Directions
  • Step 1Combine sugar and shortening; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
  • Step 2Combine 3 cups flour, baking powder, baking soda and salt; gradually add to shortening mixture at low speed. Mix until well blended.
  • Step 3Divide dough in half. Add red food coloring and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate 3 hours or overnight.
  • Step 4Heat oven to 375ºF.
  • Step 5Roll 1 rounded teaspoonful of plain dough into a 6-inch rope on a lightly floured surface. Repeat, using 1 teaspoonful red dough. Place ropes side by side; twist together gently. Pinch ends to seal. Curve one end into the "hook" of a candy cane.
  • Step 6Transfer to ungreased baking sheet with large spatula. Repeat with remaining dough. Place cookies 2 inches apart.
  • Step 7Bake 7 to 9 minutes, or until just lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
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