Candy Cane Sugar Cookies - A simple sugar cookie dough that's made in three colors then twisted into a pretty candy cane shape.
Let me show you another Christmas Cookie Recipe you need to bake this holiday season.
Our Christmas cookie celebration continues with Candy Cane Sugar Cookies. These cookies always look great on a cookie tray around the holidays.
If you host a cookie exchange, give cookies as gifts or just bake for your own family, this is a fun sugar cookie everyone will love.
This recipe for Candy Cane Sugar Cookies makes three different color combinations. One set is in the traditional red and white, one is red and green and another is green and white candy canes.
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Flour
- Confectioners Sugar
- Butter
- Shortening
- Egg
- Almond Extract
- Vanilla Extract
- Salt
- Red and Green Food Coloring
Step-by-Step Directions
- Step 1: In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and shortening. Then add the confectioners sugar, egg, and extracts.
- Step 2 Combine the flour and salt together in a separate bowl and then add it to the butter mixture. Blend on low speed until incorporated.
- Step 3: Divide the dough into 3 sections and add to 3 separate bowls. Mix red food coloring into one, green into another, and leave one plain.
- Step 4: Wrap dough separately in plastic wrap and place in refrigerator for at least an hour.
How to Form the Candy Cane Shape
- Pull off a rounded teaspoon of two different colored doughs. Roll them into long ropes on top of a floured surface about 4 inches long.
- Next, place the two ropes side by side and pinch them together at the top. Then twist the two colored doughs together and gently bend the top into a hook.
- Place directly on Baking Trays that have been lined with Parchment Baking Sheets. Finish making the candy canes alternating the colors till you have a baking sheet full of candy cane sugar cookies.
- Step 5: Bake at 375° for 10 minutes or until they are golden. You don't want to over bake the cookies as they will be dry.
- Step 6: The cookies will be very fragile so be careful when moving them to a wire rack to cool completely.
Storage Tips
- Make sure that the cookies are completely cool.
- Then, place them in an airtight container with a tight-fitting lid.
- You can also layer the cookies between sheets of wax paper to prevent them from sticking together.
- Cookies stored properly will remain fresh up to 12 days.
Freezing Tips
- If you want to store them for longer periods of time, you can freeze them in an airtight container for up to three months. Just make sure to thaw them at room temperature before serving.
Top Tip
- Make sure the butter is at room temperature when you begin to blend it with the sugar and eggs.
You can keep cookies fresh by storing them in a cool, dry place. I like to store cookies in plastic containers on a shelf in my pantry closet.
Lay the baked cookies on a baking tray lined with parchment paper. Place the tray in the freezer to flash freeze the cookies for about 30 minutes. Then place the cookies in freezer-safe containers or freezer bags.
More Recipes to Love
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family,
- Mexican Wedding Cookies from Flour on My Face
- Snickerdoodles from Glenda Embree
- Christmas Ugly Sweater Cookies from Fat Dad Foodie
- Chocolate Marshmallow Peppermint Cookies
- Shortbread Cookies - my favorite cookies all year long!
- Heart Shaped Short Bread Cookies
- Slice and Bake Colorful Swirl Cookies
- Classic Oatmeal Cookies
- Freezer Friendly Slice and Bake Shortbread Cookies
- Walnut Chocolate Chunk Cookies
- Gingersnap Cookies
- Chunky Peanut Butter Cookies
- Vanilla Chocolate Slice and Bake Cookies
- Italian Ricotta Christmas Cookies – A Family Tradition
📖 Recipe Card
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Candy Cane Sugar Cookies Recipe
Equipment
Ingredients
- 2 ½ cups flour
- 1 cup confectioner's sugar
- ½ cup softened butter at room temperature
- ½ cup Shortening
- 1 egg
- 1 ½ tsp. almond extract
- 1 tsp. vanilla extract
- ½ tsp. salt
- red and green food coloring
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and shortening. Then add the confectioners sugar, egg, and extracts.
- Combine the flour and salt together in a separate bowl and then add it to the butter mixture. Blend on low speed until incorporated.
- Divide the dough into 3 sections and add to 3 separate bowls.
- Mix red food coloring into one, green into another, and leave one plain. Wrap dough separately in plastic wrap and place in refrigerator for at least an hour.
- How to Form the Candy Cane Shapes
- Pull off a rounded teaspoon of two different colored doughs. Roll them into long ropes about 4 inches long on top of a floured surface.
- Next, place the two ropes side by side and pinch them together at the top. Then twist the two colored doughs together and gently bend the top into a hook.
- Place directly on cookie sheets that have been lined with Parchment Baking Sheets.
- Finish making the candy canes alternating the colors till you have a baking sheet full of candy cane sugar cookies.
- Bake in a preheated 375° for 10 minutes or until they are golden. You don't want to over bake the cookies as they will be dry.
Notes
Tried this recipe? Let me know in the comments and don't forget to rate it!
Michele Michael says
Thx for posting at Funtastic Friday link party. These must look so sweet on a Christmas table. Pinned to my cookie board.
Audrey Stewart says
This will be my first year of making and twisting candy cane cookies. Once school is out for the holidays, the kids want to bake cookies.
Glenda says
Theses are seriously so fun! Such a great idea and I can't wait to make some for my grandkids! Thanks for sharing your recipe!
Lois says
Thank you for visiting!