Candy cane cookies are such a fun and festive treat for the holidays! Their sweet, buttery flavor and colorful twist make them a hit with everyone—plus, they look amazing on any holiday cookie tray. Perfect for sharing and spreading Christmas cheer!
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Christmas candy cane cookies are a holiday classic that bring the festive spirit to life! Shaped like the iconic red and white candy canes, these buttery cookies are twisted with vibrant colors and a hint of sweetness, making them a delightful addition to any Christmas baking traditions.
This recipe is super simple, made with basic ingredients you likely already have in your kitchen. It starts with my classic and easy sugar cookie dough, half of which is colored with red food coloring.
It’s also a great activity to do with kids during the holiday break! Twisting the dough into candy cane shapes is so much fun and a perfect way to spend quality time together while creating festive treats.
These cookies are a beautiful mix of tender and crisp, with a buttery flavor that’s impossible to resist. They’re ideal for Christmas celebrations, holiday parties, Christmas eve or even as thoughtful homemade gifts.
Whether you’re sharing them with family or adding them to a holiday cookie platter, they’re guaranteed to spread holiday joy!
Why you'll love this recipe
Craving for more Christmas cookie recipes : Chocolate spritz cookies, iced gingerbread cookies, iced Christmas sugar cookies, spiced snowflake cookies, gingerbread men, mini gingerbread houses, Candy cane cookies, white chocolate candy cane cookies, chocolate thumbprint cookies.
Ingredients You Nedd
Here’s what you need to make these Candy cane shortbread cookies:
- Flour: Use all-purpose flour, perfect for achieving cookies with a nice, crisp texture.
- Powdered Sugar: Powdered sugar gives the cookies a tender, melt-in-your-mouth texture. For a slightly crunchier bite, you can use granulated sugar instead.
- Butter: Choose unsalted, softened butter for the best buttery flavor and smooth dough consistency.
- Egg: Use one egg at room temperature to help the dough come together perfectly.
- Vanilla and Salt: Add pure vanilla extract for a classic flavor, or substitute with peppermint extract for a holiday twist or almond extract. A pinch of fine salt enhances all the flavors.
- Food Coloring: Opt for red gel food coloring to create the iconic candy cane look, or try green for a festive variation.
How To Make Candy Cane Cookies
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: In a large bowl with an electric mixer or in a large mixing bowl of a stand mixer fitted with the paddle attachment cream the softened butter with the powdered sugar at medium speed until light and fluffy.
Step 2: Add the egg and vanilla extract, and beat again until fully combined.
Step 3: Finally, add the flour mixture —flour and salt—and mix in the dry ingredients with the electric mixer until a smooth dough forms.
Step 4: Divide the dough into two portions. Add red food coloring to half of the dough placed in a medium bowl and mix with the electric mixer at low speed until the dough turns red.
Wrap both portions in plastic wrap and refrigerate for 30 minutes to 1 hour.
Step 5: Shape small dough balls, about 15 g each. If the dough becomes too soft, refrigerate the balls for 20 minutes to firm them up.
Step 6: Take one red dough ball and one white cookie dough ball, and roll each into a long rope. Twist the two ropes together to create a candy cane-like swirl. Gently bend one end to form the hook of a candy cane.
Step 7: Place each cookie on a lined baking sheet and refrigerate for about 30 minutes or freeze for 15 minutes.
Step 8: Bake the cookies in a preheated oven at 350°F (175°C) for about 10 minutes until golden brown.
Enjoy! Let them cool before indulging, and consider topping them with melted white chocolate or a sprinkle of sugar on top of the cookies for an extra touch.
Tips for this recipe
Storage instructions
Room Temperature: Keep the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze the cookies in an airtight container, placing parchment paper between layers to prevent sticking. They can be stored for up to 3 months. Thaw at room temperature before serving.
Variations & Substitutions
Recipe Questions
Can I use a different food coloring?
Yes! While red is traditional, green or even blue can add a fun twist to your cookies.
Do I have to chill the dough?
Absolutely. Chilling helps the cookies keep their shape and makes the dough easier to handle.
Can I make mini candy cane cookies?
Yes! Just use smaller portions of dough and reduce the baking time slightly.
What’s the best way to decorate them?
Try drizzling melted chocolate on top or sprinkling crushed peppermint candies for an extra festive touch!
More Cookie Recipes
I hope you love this Christmas candy cane cookie recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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 food coloring
Instructions
- Cream the butter and sugar: In a large bowl, beat the softened butter with the powdered sugar using an electric mixer until light and creamy.
- Add the egg and vanilla: Incorporate the room-temperature egg and vanilla extract. Mix until the batter is smooth and homogeneous.
- Mix in the dry ingredients: Add the flour and salt, and mix just until the dough comes together smoothly. Be careful not to overmix.
- Divide and color the dough: Divide the dough into two portions—one plain and one colored with red food coloring. Wrap each portion in plastic wrap and refrigerate for 30 minutes to firm up.
- Shape the dough balls: Once the dough is chilled, form balls of about 15 g each. For each cookie, use one ball of plain dough and one ball of red-colored dough.
- Create the twists: Roll each ball into a small rope, then twist one white and one red rope together. Gently bend one end to create a candy cane shape.
- Chill the cookies: Place the candy canes on a baking sheet lined with parchment paper and refrigerate for 1 hour or freeze for 20 minutes to help them hold their shape during baking.
- Bake: Preheat the oven to 350°F (175°C) and bake for 10 minutes, or until the edges are slightly golden. Let cool before enjoying!
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:
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