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–+ servings
Candy Cane cookies in front of a glass of milk

Candy Cane Cookies

Author Christi Johnstone
Course Dessert
Cuisine American
These delicious, buttery sugar cookies are easy to make, and they look downright adorable on dessert tables and treat trays.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 40 cookies

Ingredients

  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons milk
  • red food coloring
  • powdered sugar

Instructions

  • In a large mixing bowl, mix butter and sugar together. Add vanilla extract and mix until well combined.
  • In a separate bowl, combine flour, add baking soda and salt until well mixed. Add to butter mixture and stir together. This mixture will be dry and you may need to work with your hand until a crumbly dough is formed.
  • Add milk and stir together until a soft dough is formed. Divide dough into 2 equal parts, and add red food coloring (as much as needed to reach the color you desire) to one half of the dough, stirring well to combine.
  • Cover dough and place in refrigerator to chill for 30 minutes.
  • When ready to bake, preheat oven to 350 degrees F. Divide each ball of dough (colored and plain) into four equal sized portions. By hand roll each piece of dough into a ball shape, then roll each ball into a rope shape that is approximately 20″ long.
  • To create the candy cane look, place a red dough rope and white dough rope next to each other, and cut the ropes into five equal size pieces. Twist the ropes and shape into the standard candy cane shape and appearance. Gently transfer onto a baking sheet. Repeat the same process with remaining dough. Make sure to leave a bit of space between the cookies on the cookie sheets.
  • Bake for approximately 20 minutes or until starting to turn a light golden brown. Remove from oven and allow cookies to cool on baking sheet, place on a wire cooling rack, for approximately ten minutes prior to moving.
  • Once cookies have cooled completely, sprinkle with powdered sugar.

Notes

Storage: Cookies can be stored in an airtight container for up to a week, though are best in the first few days. If you are making cookies in advance, I recommend storing them without the powdered sugar garnish. Simply sprinkle with powdered sugar when you are ready to serve or share the cookies.

Nutrition

Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 10mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Calcium: 3mg | Iron: 1mg
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