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 how I’m celebrating the start of the Christmas season with another favorite 12 Days of Christmas Cookies recipe.
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!
- 2 1/2 cups flour
- 1 cup confectioners sugar
- ½ cup softened butter at room temperature
- Shortening – 1/2 cup
- 1 egg
- Almond extract 1 1/2 tsp.
- 1 tsp. vanilla extract
- ½ tsp. salt
- red and green food coloring
Directions
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 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.
Baking Instructions
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.
The cookies will be very fragile so be careful when moving them to a wire rack to cool completely.
Frequently Asked Recipe Questions
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.
Ready for more CHRISTMAS COOKIE RECIPES?
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
Candy Cane Sugar Cookies Recipe
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 how easy these cookies are to make for your family.
Ingredients
- 2 1/2 cups flour
- 1 cup confectioner's sugar
- ½ cup softened butter at room temperature
- 1/2 cup Shortening
- 1 egg
- 1 1/2 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
The cookies will be very fragile so be careful when moving them to a wire rack to cool completely.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 55mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
Thx for posting at Funtastic Friday link party. These must look so sweet on a Christmas table. Pinned to my cookie board.
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.
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!
Thank you for visiting!