Easy Candy Cane Cookies || Fun, Festive, and Perfect for Christmas Baking!
By Rebecca St.Clair
Bring a touch of Christmas magic to your holiday kitchen with these easy candy cane cookies! A buttery, melt-in-your-mouth treat that’s fun and full of holiday charm. These festive cookies twist together classic red and white sugar cookie dough for that iconic candy cane shape. Whether you’re hosting, gifting, or baking with little helpers, this easy Christmas cookie recipe guarantees beautiful results every time.
If you are looking for a unique Christmas cookie recipe, these candy cane cookies check every box. This is the kind of holiday treat that instantly puts you in the Christmas spirit. Perfect for adding to holiday gift tins, or serving with a cup of hot chocolate, these cookies are a must-bake in our house every December.
The dough comes together in minutes, bakes beautifully. These festive candy cane–shaped cookies are perfect for cookie swaps, Christmas parties, or even use them as edible decorations. If you love soft Christmas cookies with nostalgic charm, these candy cane sugar cookies deserve a spot on your holiday to-bake list. This recipe is beginner-friendly, freezer-friendly, and perfect for getting a head start on your holiday baking!
These soft and festive candy cane cookies are the perfect blend of pretty and delicious. With their tender sugar-cookie texture, subtle mint flavour, and classic holiday colours, they make a stunning addition to any Christmas cookie platter. This recipe is the definition of simple, nostalgic, and foolproof. Everything you want from a holiday baking recipe.
Why You’ll Love This Recipe
Unique shape – This cookie’s unique shape is perfect for adding some fun and interest to a Christmas cookie tin or a dessert tray.
Classic cookie – Made with classic sugar cookie dough, these are a family-favourite cookie everyone looks forward to.
Easy recipe – This dough comes together in no time and is a great beginner-friendly recipe.
Simple ingredients – Made with only simple kitchen ingredients you probably already have on hand.
How to store Candy Cane Cookies
These cookies store very well and are a great recipe to make ahead to get started on your holiday baking!
Room temperature
- Allow the cookies to cool to room temperature.
- Place the cookies in an airtight container.
- Store on the counter for up to 5 days.
Freezer
Candy cane cookies freeze beautifully!
To freeze baked cookies
- Arrange cookies in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer bag or airtight container.
- Add parchment between layers so the twists don’t break.
- Store in the freezer for up to 3 months.
- Thaw at room temperature before serving.
To freeze candy cane cookie dough
If you want fresh cookies later, you can freeze the shaped dough before baking.
- Shape the dough into candy canes.
- Freeze on a parchment-lined sheet until firm.
- Transfer to a freezer-safe container.
- Store in the freezer for up to 3 months.
- Bake directly from frozen, adding 1–2 extra minutes if needed.
Ingredients
Butter – Use unsalted, softened butter.
Sugar – Use powdered sugar for melt-in-your-mouth cookies.
Egg – For soft and tender cookies.
Baking powder – For lightness and rise.
Flour – Use all-purpose flour for this recipe.
Mint extract – This gives you that classic candy cane flavour but can be replaced by vanilla extract if you prefer no mint flavour.
Food colouring – Colour half of the dough red for that classic candy cane colour.
How to make Christmas candy cane cookies
- In a large bowl, cream 1 cup softened butter, 1 cup powdered sugar, 1/2 teaspoon salt until light and fluffy.
- Scrape down the sides and bottom of the bowl and beat in the egg and 1 teaspoon vanilla extract.
- Add 2 1/2 cups flour into the creamed butter mixture and mix on low, until just combined.
- Remove half of the dough and set aside.
- Add a few drops of food colouring and 1 teaspoon mint extract. Mix until the dough is evenly coloured.
Forming and shaping
- Preheat the oven to 375 °F (190 °C)
- On a lightly floured surface section off a little white dough and roll into a long rope.
- Take the same amount of coloured dough and roll into a long rope.
- Lay the two ropes beside each other and roll gently together.
- Cut about 2 inches of dough.
- Twist the dough gently to form the spiral colour of a candy cane and form a small hook at the top.
- Place onto a lined baking sheet and continue forming the rest of the candy cane cookies.
- Bake for 8-10 minutes or until the cookies are set.
- Remove from the oven and allow them to cool 5 minutes on the tray before removing to cool completely.
Candy Cane Cookies
These festive cookies twist together classic red and white sugar cookie dough for that iconic candy cane shape and a touch of Christmas charm.
Ingredients
- 1 cup butter, softened 225 g
- 1 cup powdered sugar 130 g
- 1 teaspoon vanilla extract 5 ml
- 1 teaspoon mint extract 5 ml
- 1 egg
- ½ teaspoon salt 2 g
- 2 1/2 cups all-purpose flour 375 g
- a few drops red food colouring
Instructions
- In a large bowl, cream 1 cup softened butter, 1 cup powdered sugar, 1/2 teaspoon salt until light and fluffy.
- Scrape down the sides and bottom of the bowl and beat in the egg and 1 teaspoon vanilla extract.
- Add 2 1/2 cups flour into the creamed butter mixture and mix on low, until just combined.
- Remove half of the dough and set aside.
- Add a few drops of food colouring and 1 teaspoon mint extract. Mix until the dough is evenly coloured.
- Preheat the oven to 375 °F (190 °C)
- On a lightly floured surface section off a little white dough and roll into a long rope.
- Take the same amount of coloured dough and roll into a long rope.
- Lay the two ropes beside each other and roll gently together.
- Cut about 2 inches of dough.
- Twist the dough gently to form the spiral colour of a candy cane and form a small hook at the top.
- Place onto a lined baking sheet and continue forming the rest of the candy cane cookies.
- Bake for 8-10 minutes or until the cookies are set.
- Remove from the oven and allow them to cool 5 minutes on the tray before removing to cool completely.
Forming and shaping
Nutrition Information
Yield
50Serving Size
1Amount Per Serving Calories 103Total Fat 4gSaturated Fat 3gUnsaturated Fat 2gCholesterol 14mgSodium 55mgCarbohydrates 15gFiber 0gSugar 5gProtein 1g
Nutrition information isn't always accurate.
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