Candy Cane Cookies

Sparkly Candy Cane cookies for the Christmas season!

Candy Cane Cookies

I made these cookies for the first time this week. The dough is easy to work with and tastes great!

Candy Cane Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
Sparky candy cane cookies!
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 1/2 cup confectioners sugar
  • 2 egg yolks
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 12 drops red food coloring
  • 1 cup sanding sugar (for rolling in) about
  1. Using your stand mixer fitted with the paddle, beat butter and sugars together until light and fluffy, about 4-5 minutes. Add egg yolks, flavorings and beat until incorporated.
  2. Add flour and salt and mix until combined.
  3. Divide dough in half and add red food coloring to half of the dough.
  4. Shape each half into a 5 inch square on parchment or waxed paper. Refrigerate for 2 hours.
  5. Roll each square into a 9 inch square. Flip one dough square on top of the other. Gently roll it to adhere together. Refrigerate 15 minutes. Cut dough in half. Cut into 1/4 inch strips and dip into sanding sugar. Twist the dough and shape into a candy cane shape. Place on a greased baking sheet. (when my pan was full, I put them back in the fridge for 15 minutes)
  6. Preheat oven to 350°. Bake for 10 – 13 minutes or until the edges begin to show browning. Cool on cookie sheet for 5 minutes before removing to a cooling rack.
  7. Cook's Magazine




  1. says

    These are the best cookies,, I discovered this same recipe a few years back after many failures. They make a nice addition to cookies plates. You make nice canes – mine are a bit ragged.

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