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Chocolate-Coated Candy Canes

These cookies are absolutely my favorite during the holidays. They are well worth the effort to make.—Edie DeSpain, Logan, Utah
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup confectioners' sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon salt
  • 12 ounces bittersweet chocolate, melted
  • Red sprinkles, finely chopped pistachios and/or toasted shredded coconut, optional


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, cinnamon, baking powder, poppy seeds and salt; gradually add to creamed mixture and mix well.
  • Divide dough into 36 pieces; shape each into a 6-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane.
  • Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  • Dip the handle of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper; decorate with sprinkles, pistachios and/or coconut if desired. Let stand until set. Store in an airtight container.
Nutrition Facts
1 each: 141 calories, 9g fat (5g saturated fat), 25mg cholesterol, 75mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.
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