Candy Cane Cookies Recipe | Quaker Oats
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  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1 egg
  • 1 cup(s) Sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • 2 cup(s) sifted all-purpose flour
  • 1/2 teaspoon baking Powder
  • 1/4 teaspoon(s) Salt
  • 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
  • 12 peppermint candies or 6 small candy canes

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Cooking Instructions

Beat together butter and sugar until creamy. Blend in egg, vanilla and peppermint extract. Sift together flour, baking powder and salt; gradually add to creamed mixture. Stir in oats. Roll out dough between 2 sheets of waxed paper to form a 12x6-inch rectangle. Refrigerate several hours or overnight.

Preheat oven to 375°F. Remove top sheet of waxed paper from dough. Cut into 6x¼-inch slices. Shape into ropes, twisting to form candy canes. Bake on ungreased cookie sheets 8 to 10 minutes. Cool on cookie sheets 1 minute before removing to wire racks. Decorate with confectioners’ sugar frosting and cinnamon candies.

Serving Tip:

Peppermint Sugar Topping: Crush 12 round hard peppermint candies (or 6 small candy canes) in blender. Transfer to small bowl and add 3 tablespoons granulated sugar; mix well. Sprinkle on top of cookies immediately after removing cookie sheets from oven.


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