Candy cane cookies made with buttery vanilla dough twisted red and white — festive, fun, and perfect for any holiday cookie tray.
Candy cane cookies are soft, buttery Christmas cookies with the classic red-and-white twist. They’re festive, fun, and perfect for holiday baking.
This version starts with my simple sugar cookie dough, colored and twisted into candy cane shapes — quick to make and great for gifting or cookie trays.
Wy you'll love this recipe
- Festive Look – The classic red-and-white swirl makes these candy cane cookies perfect for holiday trays.
- Easy Dough – Made from my simple sugar cookie base; soft, buttery, and easy to shape.
- Kid-Friendly – Fun to roll, twist, and bake together during Christmas break.
Ingredients You Nedd
- Flour – All-purpose flour for a soft yet crisp cookie base.
- Powdered sugar – Gives that melt-in-your-mouth texture (granulated works for a crunchier version).
- Butter – Unsalted and softened for a smooth, buttery dough.
- Egg – At room temperature to help the dough come together.
- Vanilla + salt – Classic flavor boosters; use peppermint extract for a holiday twist.
- Red gel food coloring – For the iconic candy cane swirl (or green for a fun variation).
Tips for this recipe
- Use softened butter for a smooth dough.
- Measure with a digital scale to avoid dry or sticky dough.
- Chill the dough when soft to make shaping easier.
- Roll gently to keep the ropes from breaking.
- Use gel food coloring for bright color without altering the texture.
- Chill shaped cookies before baking so they keep their candy cane shape.
How To Make Candy Cane Cookies
Cream the softened butter and powdered sugar in a large bowl (hand mixer or stand mixer) until light and fluffy.
Add the egg and vanilla extract, and beat again until fully combined.
Add the flour and salt, then mix on low speed until a smooth dough forms.
Divide the dough in two. Tint one half with red gel food coloring and mix on low speed until evenly colored.
Wrap both portions in plastic wrap and refrigerate for 30 minutes to 1 hour.
Shape small dough balls, about 15 g each. If the dough becomes too soft, refrigerate the balls for 20 minutes to firm them up.
Take one red ball and one white ball, roll each into a rope, twist them together, then bend the top to form the candy cane hook.
Place each cookie on a lined baking sheet and refrigerate for about 30 minutes or freeze for 15 minutes.
Bake at 350°F (175°C) for about 10 minutes, just until the edges turn lightly golden.
Let the cookies cool, then enjoy as is—or finish with a drizzle of white chocolate or a sprinkle of sugar for a festive touch.
Recipe Varations
- Peppermint Candy Canes – Add a few drops of peppermint extract for a classic Christmas flavor.
- Chocolate Candy Cane Cookies – Replace 2 tablespoon of flour with cocoa powder for a chocolate twist.
- Green Twists – Use green gel coloring instead of red for a fun holiday variation.
- Mini Candy Canes – Roll smaller ropes for bite-size cookies (reduce baking time slightly).
Recipe Questions
Can I skip chilling the dough?
No — chilling helps the cookies keep their shape and makes the dough easier to twist.
Can I use liquid food coloring?
Gel coloring works best because it doesn’t change the dough texture.
Why do my cookies spread?
The dough was too warm. Chill the shaped cookies before baking.
How do I store them?
Keep them in an airtight container for up to 1 week or freeze for up to 3 months.
More Christmas Cookies
- Iced gingerbread cookies
- Iced Christmas sugar cookies
- Spiced snowflake cookies
- Gingerbread men
- White chocolate candy cane cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Candy Cane Cookies
- Total Time: 40 minutes
- Yield: 18 cookies
Description
Candy cane-shaped cookies, perfect for Christmas! Made with a buttery shortbread dough colored with red food coloring (makes about 18-20 cookies).
Ingredients
- 125 g unsalted butter, softened (½ cup)
- 100 g powdered sugar (¾ cup)
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 250 g all-purpose flour (2 cups)
- 1 pinch of salt
- Red gel food coloring
Instructions
- Beat the softened butter with the powdered sugar until light and creamy.
- Add the egg and vanilla extract and mix until smooth.
- Add the flour and salt and mix just until the dough comes together without overmixing.
- Divide the dough in two portions.
- Tint one half with red gel food coloring, then wrap both portions in plastic wrap and chill for 30 minutes.
- Shape small 15 g balls of dough.
- Roll one red ball and one plain ball into thin ropes, twist them together, and bend the top to form a candy cane.
- Place the shaped cookies on a lined baking sheet and chill for 1 hour or freeze for 20 minutes.
- Bake at 350°F (175°C) for about 10 minutes, until the edges are lightly golden.
- Let cool before serving.
Notes
Storage: Keep the cookies in an airtight container for up to 1 week, or freeze for up to 3 months. Thaw at room temperature before serving.
Tips:
- Use softened butter for the perfect texture.
- If the dough becomes too soft, refrigerate it for 10-20 minutes to make it easier to shape.
- Freeze the cookies for 20 minutes before baking to help them hold their shape.
- Opt for gel food coloring to keep the dough firm.
- Watch the baking time—cookies should be lightly golden around the edges.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 2282
- Sugar: 99.6 g
- Sodium: 2419.3 mg
- Fat: 108.6 g
- Carbohydrates: 292.2 g
- Protein: 33.2 g
- Cholesterol: 454.8 mg
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