Candy Cane Cookies are a nostalgic Christmas cookie shaped like the season’s signature treat: the candy cane. Perfect for baking with kids, contributing to a cookie exchange, or leaving a plate for Santa, these cookies are a festive, memorable addition to holiday baking.
⭐ Why Melinda Loves Candy Cane Cookies
These cookies are a holiday tradition in my family and have been for decades. My grown children still request them each year. Like the No Chill Sugar Cookie recipe, this dough doesn’t require refrigeration, which speeds up holiday prep.
The recipe traces back to a well-loved Betty Crocker cookbook from the 1970s. A blend of almond and vanilla extract gives these shortbread-like cookies their classic flavor.
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🥣 Ingredients to Have on Hand
Flour: All-purpose flour works perfectly—no special handling required.
Butter and Shortening: Using both gives great buttery flavor while keeping the cookies soft and helping them hold their shape during handling and baking.
Powdered Sugar: Contributes a tender, slightly dense texture to the dough and adds sweetness.
Vanilla & Almond Extract: Combining both extracts gives the cookies a warm, festive flavor—vanilla rounds the dough while almond adds that holiday note.
Red Food Coloring: Red produces the iconic candy cane stripes, though any color will create a playful look.
Scroll to the recipe card below for the full ingredient list and measurements.
👩🏻🍳 Step-by-Step Instructions
Step 1: In a large bowl, blend powdered sugar, butter, shortening, egg, almond extract and vanilla until smooth.
Step 2: Add flour and salt, mixing until a tender but manageable dough forms.
⭐Pro Tip
Divide the dough evenly before coloring. Place the blended dough on a cutting board and slice it in half for more consistent red and white portions.
Step 3: Add red food coloring to one half of the dough and mix until evenly colored.
Step 4: Use a rounded teaspoon of dough from each portion for each cookie.
Step 5: Roll each portion into a rope about 4–5 inches long.
Step 6: Place one red rope next to an uncolored rope and press them together.
Step 7: Twist the paired ropes gently to form the swirled cane pattern.
Step 8: Place the twisted ropes on a parchment-lined baking sheet.
Step 9: Curve the top of each strip to form the candy cane handle.
Step 10: Bake 8–9 minutes until set and very lightly browned. Remove from the oven and, while still hot, sprinkle with a little granulated sugar.
⭐Pro Tip
These cookies are tender when hot. Use a thin metal spatula to transfer them from the baking sheet to a cooling rack to avoid breakage.
💭 Recipe FAQs
Yes. If refrigerated, bring the dough to room temperature before shaping; cold dough can be crumbly and hard to handle.
You can use all butter, but the combination of butter and shortening helps the cookies hold their shape while still being tender.
Powdered sugar contributes a different texture and tenderness. Stick with powdered sugar in the dough and reserve granulated sugar for sprinkling after baking.
🍭Candy Cane Cookie Storage
These cookies freeze and store well, making them ideal for holiday hosting. Here’s how to keep them fresh:
Room Temperature: Store in an airtight container and enjoy within 2–3 days for best flavor. They will keep up to 5 days at room temperature.
Freezer: Layer cooled cookies between sheets of wax paper in a freezer-safe container for up to 2 months. Handle frozen cookies gently to avoid breakage.
🍭 Substitutions
For a festive topping, replace the granulated sugar with crushed candy canes sprinkled on the cookies after baking—this was part of the original Betty Crocker version from 1975.
Experiment with different food colors to create colorful candy canes—green, blue, or other hues work well.
You can make this recipe any time of year; shape the dough as twists or sticks if you prefer a different presentation.
🍽 More Dessert Recipes for Christmas
Candy Cane Cookies are a staple in holiday baking, but pairing them with other favorites makes a fuller dessert spread. Try them alongside cakes, bars, or other cookies for gifting or parties.
-
Chocolate Zucchini Cake
-
Tiramisu Cake for Dessert
-
Old Fashioned Sour Cream Cookies
-
15 Best Apple & Pumpkin Desserts
If you make Candy Cane Cookies, please leave a star rating and a comment—I’d love to hear how they turned out!
Recipe
Candy Cane Cookies
Ingredients
- ½ cup butter
- ½ cup shortening
- 1 cup powdered sugar
- 1 egg
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 1 teaspoon salt
- ½ teaspoon red food color
- 2–3 tablespoons sugar (for sprinkling)
Instructions
Preheat Oven & Blend Dough
- Heat oven to 375°F. In a large bowl, mix butter, shortening, powdered sugar, egg, almond and vanilla. Add flour and salt and blend until combined.
Color Half the Dough
- Divide dough in half. Place half in a small bowl and add red food color, mixing until evenly colored.
Shape the Dough
- Shape a rounded teaspoon of dough from each half and roll into 4–5 inch ropes. Roll on a lightly floured board for smooth ropes.
- Place a red rope next to an uncolored rope, press together, and twist gently. Repeat until all dough is used.
- Place swirled ropes on a parchment-lined baking sheet and curve one end to form the candy cane handle.
Bake
- Bake 8–9 minutes, or until cookies are set and very lightly browned. Check at 8 minutes.
Sprinkle with Sugar
- Remove from oven and immediately sprinkle sugar along each cookie. Use a spatula to lift cookies to a cooling rack.
Serve & Enjoy
- Makes about one dozen cookies depending on size.
Notes
Nutrition
Calories: 289 kcal
Carbohydrates: 31 g
Protein: 3 g
Fat: 17 g
Nutrition estimates are based on a food database and are approximate.