Candy Cane Cookies

Festive cookies for the holiday season! Soft & buttery sweet candy cane cookies with a gorgeous red and white twist. Fun for kids to make!

Christmas is the season for all things cookies. Candy cane cookies are nostalgic. Although I don’t remember having them on our Christmas cookie plates every year, they did show up every once in awhile. Did you ever have them?

Candy cane cookies really brighten cookie plates so they are perfect for cookie exchanges and gift giving. Plus, it is a great way to get kids involved in cooking.

plate of christmas cookies

Why you’ll love this recipe:

  • simple buttery sweet dough
  • rich sugar cookie flavor
  • cute festive candy cane shapes
  • freeze well

What do candy cane cookies taste like?

I love sugar cookies and that is one reason why these cookies are so good to me. They taste just like sugar cookies! Although you may think they’d be peppermint, I went traditional and used vanilla extract. You can definitely use peppermint extract if you’d like.

3 candy cane cookies on a table

How to Make Candy Cane Cookies

  • In the bowl of a stand mixer, cream together the shortening, butter and sugar until well mixed. Add in the eggs and vanilla. Mix well, scraping the sides of the bowl as needed.
  • Add in the flour and salt and mix again, scraping the sides of the bowl, until the mixture is smooth.
  • Divide the dough into two dough balls.
cookie dough divided in half
  • Leave one dough ball white and wrap in plastic wrap.
  • Place the other dough ball back into the mixer and add the red food coloring. Mix until the coloring is completely mixed in. Wrap this dough in plastic wrap also.
  • Chill both doughs for at least one hour.
  • Roll about 1 tablespoon of each color dough into balls.
hand holding a cookie dough ball
  • Take each ball and roll into a 4-5″ rope. Take a white rope and a red rope and place them together. Press lightly to press them together. Then twist the dough like a rope.
unbaked cookies on a baking mat
  • Turn the top of the dough down to form a candy cane. Sprinkle with sprinkles.
  • Place the cookies back into the refrigerator until you are ready to bake them.
  • Preheat the oven to 325º Fahrenheit. Bake for 12-15 minutes. The time will depend on how big you’ve made the candy canes. Don’t let them get brown, but they should be fully cooked.
cookies on a baking mat

How to Store Candy Cane Cookies

These cookies are safe to store in an airtight container at room temperature for up to 5 days.

They also freeze well! Freeze in an airtight container for up to 2 months.

candy cane twist cookies on a table
candy cane twist cookies on a table

Candy Cane Cookies

5 from 1 vote
Festive cookies for the holiday season! Soft & buttery sweet candy cane cookies with a gorgeous red and white twist. Fun for kids to make!
Servings 24
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour

Ingredients
 

  • 1/2 cup shortening
  • 1/2 cup salted butter (at room temperature)
  • 1 cup sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon red food coloring
  • sprinkles, if desired

Instructions
 

  • In the bowl of a stand mixer, cream together the shortening, butter and sugar until well mixed.
  • Add in the eggs and vanilla. Mix well, scraping the sides of the bowl as needed.
  • Add in the flour and salt and mix again, scraping the sides of the bowl, until the mixture is smooth.
  • Divide the dough into two dough balls.
  • Leave one dough ball white and wrap in plastic wrap.
  • Place the other dough ball back into the mixer and add the red food coloring. Mix until the coloring is completely mixed in.
  • Wrap this dough in plastic wrap also.
  • Chill both doughs for at least one hour.
  • Roll about 1 tablespoon of each color dough into balls.
  • Take each ball and roll into a 4-5" rope.
  • Take a white rope and a red rope and place them together. Press lightly to press them together.
  • Then twist the dough like a rope.
  • Place onto a parchment paper lined baking mat (or use a silicone baking mat).
  • Turn the top of the dough down to form a candy cane. Sprinkle with sprinkles.
  • Place the cookies back into the refrigerator until you are ready to bake them.
  • Preheat the oven to 325º Fahrenheit. Bake for 12-15 minutes. The time will depend on how big you've made the candy canes. Don't let them get brown, but they should be fully cooked.
  • Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • Store in an airtight container at room temperature.

Notes

The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 156kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 38mg | Potassium: 17mg | Fiber: 1g | Sugar: 8g | Vitamin A: 132IU | Calcium: 4mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 156
Keyword christmas, cookie recipes, holiday

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Amy N
1 year ago

Can I use all butter instead of shortening?

Svengo42
1 year ago

Can I freeze the dough and what is the max amount of time I can chill it in the fridge. If I want to make these a week in advance can I?