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Holiday Cookie Ornaments

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  • Prep 1 hr 15 min
  • Total 2 hr 15 min
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Candy canes are the sweet baked-in hooks for this easy-mix sugar cookie.
Created Dec 1, 2011
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  • 1 pouch Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup (75 mL) butter or margarine, melted
  • 2 tbsp (25 mL) all-purpose flour
  • 1 egg
  • 36 small candy canes
  • 2 containers Betty Crocker™ Creamy Deluxe™ or Whipped Vanilla Frosting


  • 1
    Heat oven to 375ºF. Line baking sheets with parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
  • 2
    On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on baking sheets.
  • 3
    Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
  • 4
    Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on baking sheets 2 minutes. Remove from baking sheets to cooling rack. Cool completely, about 20 minutes.
  • 5
    Line baking sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.

Expert Tips

  • Tip 1
    How-To : To evenly break candy canes, cut with scissors while still in the wrapper, then unwrap and use.
  • Tip 2
    Substitution : No parchment paper? Just use nonstick foil.
  • Tip 3
    Success : The 1/8-inch rolled thickness is important for the candy holder to stay connected.

Nutrition Information

No nutrition information available for this recipe
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