These Christmas Candy Cane Cookies are the prettiest festive treats you'll bake this holiday season! You know those cookies that make December feel even more special? The ones that make your kitchen smell amazing and turn your cookie platter into something worth showing off?
Last December, Amy came running into the kitchen asking if we could make cookies that looked like the candy canes hanging on our Nashville Christmas tree. Bradley rolled his eyes (typical 14-year-old), but I could tell he was interested when I mentioned the cream cheese dough. These turned out to be one of our best holiday baking projects yet.
What I love about this recipe is how the cream cheese makes the dough so soft and easy to work with. These aren't your standard sugar cookies—they're richer, more tender, and honestly? They disappeared faster than my Christmas Snowball Cookies did last year.
Here's the thing: making candy cane shaped cookies might sound complicated, but it's actually really fun. Amy helped me twist the red and white dough together, and even Bradley put down his phone to shape a few. The whole family got involved, and that's what makes these cookies special.
Jump to:
- Why You'll Love These Candy Cane Cookies
- Ingredients for Christmas Candy Cane Cookies
- How to Make Candy Cane Cookies from Scratch
- Storage and Reheating Tips
- Creative Variations for Candy Cane Cookies
- Frequently Asked Questions About Candy Cane Cookies
- My Personal Tips for Perfect Candy Cane Cookies
- Recipes You May Like
- Final Thoughts on Making Candy Cane Cookies
- Christmas Candy Cane Cookies
Why You'll Love These Candy Cane Cookies
These homemade candy cane cookies bring so much joy to your holiday baking, and here's exactly why they'll become your go-to Christmas cookie recipe:
- Simple ingredients you probably already have in your pantry—no special trips to the store required
- Soft and buttery texture thanks to the cream cheese in the dough, which makes them melt in your mouth
- Fun to make with kids who love rolling and twisting the dough into festive shapes
- Beautiful presentation that looks like you spent hours decorating when it actually took minutes
- Perfect for cookie exchanges because they stand out from the usual round sugar cookies everyone brings
- Stays fresh for days when stored properly, so you can make them ahead for your holiday gatherings
Ingredients for Christmas Candy Cane Cookies
Here's what you'll need to make these festive treats. I keep most of these items on hand during the holidays, which makes this recipe super convenient.
For the Cookie Dough:
- ½ cup unsalted butter, softened
- 4 ounces full-fat cream cheese, softened
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¾ cups unbleached flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 40-50 drops red food coloring
- Sprinkles or sugar (optional, for topping)
The cream cheese is what makes these cookies different from regular candy cane sugar cookies. It adds richness and keeps them soft for days. Don't skip it—I tried once with all butter, and they just weren't the same.
How to Make Candy Cane Cookies from Scratch
Making these twisted candy cane cookies is easier than it looks. I'll walk you through each step so yours turn out perfect.
Preparing the Dough
- Soften the butter in a large mixing bowl by heating it in the microwave for about 1 minute. You want it soft but not melted.
- Add the cream cheese to the bowl and heat again for another 15 seconds to soften it without melting. This step is important—cold cream cheese won't cream properly.
- Cream together the butter and cream cheese in a stand mixer or with a hand mixer until the mixture is nice and smooth.
- Add the sugar and whip on medium to medium-high speed for about 3 minutes. The mixture should look light and fluffy. I learned from my cooking school days that proper creaming makes all the difference in texture.
- Mix in the egg and vanilla until fully combined.
- Combine the dry ingredients (flour, cornstarch, and salt) in a small bowl.
- Work the dry ingredients into the wet cookie batter gradually. Mix just until combined—overmixing makes tough cookies.
Creating the Red and White Dough
- Divide the dough into two equal portions using two separate bowls.
- Add red food coloring to one bowl. I use about 40-50 drops of liquid food coloring to get that vibrant candy cane red color. Start with less and add more until you get the shade you want.
- Mix thoroughly until the red color is evenly distributed throughout half the dough.
Shaping the Cookies
- Scoop the dough using a 1-tablespoon cookie scoop to create uniform balls. Place them on a prepared cookie sheet.
- Chill the dough by covering all the cookie dough balls and refrigerating for 30 minutes to 1 hour. Don't skip this step—warm dough won't hold its shape.
- Preheat your oven to 350 degrees while the dough chills.
- Roll the dough into straight lines about 7 inches long (roughly the length of a fork). Remove just a few balls at a time from the refrigerator so they stay cold.
- Place one white line and one red line side by side on your work surface.
- Pinch the ends together at one end, then gently twist the two colors together. Amy loves this part—she says it's like making edible art.
- Create the candy cane hook by curving the top portion into that classic curved shape.
- Transfer to the baking sheet, pinch the top to secure it, and add sprinkles if you'd like.
Baking Your Candy Cane Cookies
- Bake for 8 minutes or until the cookies are set but not browned. They should still look soft when you take them out.
- Cool on the pan for 5-10 minutes before moving them. They're delicate when hot, and this resting time helps them firm up.
- Transfer to a cooling rack and let them cool completely before storing or serving.
Storage and Reheating Tips
These cookies keep really well, which is perfect for holiday planning. Here's how I store them in my Nashville kitchen.
At Room Temperature: Store your candy cane cookies in an airtight container for up to 5 days. I line the container with parchment paper and add sheets between layers to prevent sticking.
In the Freezer: These freeze beautifully for up to 3 months. Place parchment paper between layers and store in a freezer-safe container. Thaw at room temperature for about 30 minutes before serving.
Pro tip: Don't stack them while they're still warm, or the twisted design might smush. I learned that the hard way when Bradley grabbed one too early and the whole batch nearly stuck together.
Creative Variations for Candy Cane Cookies
Once you've mastered the basic candy cane cookie recipe, try these fun twists that my family loves.
Peppermint Twist: Add ½ teaspoon peppermint extract to the dough along with the vanilla. This gives them that true candy cane flavor. John wasn't sure about this at first, but now he requests them every year.
Different Colors: Try green and white for a different holiday look, or use pink and white for Valentine's Day. Amy made purple and white ones for her school party, and they were a huge hit.
Add Crushed Candy: Roll the finished cookies in crushed peppermint candies before baking for extra crunch and flavor.
Chocolate Drizzle: Once cooled, drizzle melted white or dark chocolate over the candy canes. This makes them look bakery-worthy.
Mini Version: Use a smaller cookie scoop and reduce baking time to 6 minutes for bite-sized treats that are perfect for cookie trays.
Frequently Asked Questions About Candy Cane Cookies
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 2 months. Just thaw frozen dough in the fridge before shaping.
The dough must be properly chilled for 30-60 minutes before shaping. Warm dough will spread and lose the candy cane shape during baking.
Yes! Gel food coloring works great and often gives a more vibrant red color. You'll need less—start with just 1-2 drops and add more as needed.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months with parchment paper between layers.
My Personal Tips for Perfect Candy Cane Cookies
After making these cookies for three years now, I've picked up some tricks that make the process easier.
Use Room Temperature Ingredients: This seems basic, but it really matters. Cold cream cheese won't blend smoothly, and your dough will have lumps. I set mine out about an hour before baking.
Keep Your Hands Cool: Warm hands make the dough sticky. I keep a bowl of ice water nearby and dip my fingers in it (then dry them) between shaping cookies. This trick came from my cooking school instructor years ago.
Work in Small Batches: Only remove 4-6 dough balls from the refrigerator at a time. This keeps them cold and easier to shape. Amy and I turn it into a little assembly line—she rolls, I twist.
Don't Overbake: These cookies continue cooking on the hot pan after you remove them from the oven. They should look slightly underdone when you pull them out. Trust the process.
Make It a Family Activity: Honestly? These are perfect for getting kids involved. The twisting part is so fun, and even if they're not perfect, they still look adorable and taste amazing.
Recipes You May Like
If you're building your holiday cookie collection, these are perfect companions to your candy cane cookies:
- Christmas Snowball Cookies - Buttery, melt-in-your-mouth cookies rolled in powdered sugar that everyone requests
- Grinch Cookies Recipe - Fun green cookies with a red heart center that kids go crazy for
- Christmas Peanut Butter Balls - No-bake treats that are perfect when you want something sweet without turning on the oven
Final Thoughts on Making Candy Cane Cookies
These Christmas candy cane cookies have become a December tradition in our Nashville home. Every year, Amy asks when we're making "her" candy cane cookies, and even Bradley admits they're pretty good (high praise from a teenager).
What makes them special isn't just how they taste—though they're delicious with that soft, buttery texture from the cream cheese. It's the whole experience. The twisting, the anticipation while they bake, the way your kitchen smells like vanilla and sugar.
They're beautiful enough for your fanciest cookie exchange but simple enough to make on a busy weeknight. And unlike some complicated Christmas cookies, these actually work the first time you try them.
Give these a try this holiday season and let me know how they turn out! I'd love to hear if your kids enjoy the twisting part as much as Amy does.
Save this recipe on Pinterest so you can find it again when December rolls around!
Happy baking, and here's to making sweet holiday memories with your loved ones.
Christmas Candy Cane Cookies
- Total Time: 28 minutes
- Yield: 24 cookies 1x
Description
These Christmas Candy Cane Cookies are the prettiest festive treats you'll bake this holiday season! Soft, buttery cookies with cream cheese dough twisted into beautiful red and white candy cane shapes that make your cookie platter worth showing off.
Ingredients
- ½ cup unsalted butter, softened
- 4 ounces full-fat cream cheese, softened
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¾ cups unbleached flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 40-50 drops red food coloring
- Sprinkles or sugar (optional, for topping)
Instructions
- Soften the butter in a large mixing bowl by heating it in the microwave for about 1 minute.
- Add the cream cheese to the bowl and heat again for another 15 seconds to soften it without melting.
- Cream together the butter and cream cheese in a stand mixer or with a hand mixer until the mixture is smooth.
- Add the sugar and whip on medium to medium-high speed for about 3 minutes until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Combine the dry ingredients (flour, cornstarch, and salt) in a small bowl.
- Work the dry ingredients into the wet cookie batter gradually, mixing just until combined.
- Divide the dough into two equal portions using two separate bowls.
- Add red food coloring to one bowl (40-50 drops) and mix thoroughly until the red color is evenly distributed.
- Scoop the dough using a 1-tablespoon cookie scoop to create uniform balls and place them on a prepared cookie sheet.
- Chill the dough by covering all the cookie dough balls and refrigerating for 30 minutes to 1 hour.
- Preheat your oven to 350 degrees while the dough chills.
- Roll the dough into straight lines about 7 inches long, removing just a few balls at a time from the refrigerator.
- Place one white line and one red line side by side on your work surface.
- Pinch the ends together at one end, then gently twist the two colors together.
- Create the candy cane hook by curving the top portion into that classic curved shape.
- Transfer to the baking sheet, pinch the top to secure it, and add sprinkles if desired.
- Bake for 8 minutes or until the cookies are set but not browned.
- Cool on the pan for 5-10 minutes before moving them.
- Transfer to a cooling rack and let them cool completely before storing or serving.
Notes
The cream cheese is what makes these cookies different from regular candy cane sugar cookies. Don't skip chilling the dough—warm dough won't hold its shape. These cookies keep well in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
