Christmas Candy Cane Sugar Cookies Recipe

Candy Cane Cookies

It takes only a few ingredients to make this sugar cookie. Shape the dough into candy canes and roll in decorator sugar.

40 min.prep time 1:15total time
60 cookies
13 Ratings

Ingredients

1 1/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
2 teaspoons vanilla
3/4 cup decorator sugar

Directions

Heat oven to 375°F.

Combine flour, butter, cornstarch, powdered sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until mixture forms a dough.

Divide dough into fourths. Divide each fourth into fourths, to form 16 pieces. Shape each piece into thin 15-inch rope. Cut each piece into 4 (3-inch) lengths. Place 1 inch apart onto ungreased cookie sheets. Shape into candy canes.

Bake 8-10 minutes or until lightly browned on edges. Cool 1 minute on cookie sheet; remove to cooling rack. While cookies are still warm, dip into decorator sugar.




Variation:
Buttery Pretzel Cookies: Cut rolled out dough ropes into 5-inch lengths. Shape into pretzel-shape. Bake as directed. Dip in mixture of 3/4 cup sugar and 1 1/2 teaspoons ground cinnamon.

Recipe Tip

Tips for successful Candy Cane Cookies:

• This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. The dough may seem slightly more crumbly. Egg is not an ingredient in this type of cookie.

• Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.

• Use measuring spoons to measure liquids in this recipe rather than tableware spoons for accuracy.

• The butter in this recipe should be softened, but not melted. For best results let butter stand at room temperature 20-30 minutes before mixing cookie dough. Or, cut butter into chunks or pieces for easier mixing. 3/4 cup butter equals 1 1/2 sticks of butter.

• If the dough is dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time until dough forms.

Nutrition Facts (1 cookie)

Calories: 40

Fat: 2g

Cholesterol: 5mg

Sodium: 25mg

Carbohydrates: 5g

Dietary Fiber: 0g

Protein: <1g

Recipe #11349©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

The cookies broke easily and the sugar doesn't stick unless you put it on before you bake them.
The cookies did not turn out as firm as pictured. break easily
These cookies tasted fine, but the dough was not easy to mix together. I ended up using my hands and I had to add a splash of milk to get the dough to hold together. The cookies broke easily before and after baking. The decorating sugar did not stick to the warm cookies well. I ended up tossing them in powdered sugar, which worked well. I wouldn't make these again.
This was the easiest cookie recipe I have ever made and I have been baking for over 35 years.

I just took my 2nd sheet out of the oven. The flavor is great. I preferred to add the sugar before baking, when rolling the dough, because they were hard for me to handle while warm.

Also, since they are such a soft dough and it took a little while to get through the whole recipe turning them into little canes, I placed the divided dough pieces in the refrigerator while working through each piece.
The cookies were small and when you took them off the cookies sheets they fell apart. There was no taste to them at all. Even my little grandkids did not even want to eat them. They all went in the garbage. I think it needed more sugar for taste. They were also very flat for this type of cookie.
I loved the idea of the candy cane for holiday goodie trays. I could not get the dough to stay together enough to roll into ropes. I ended up making round cookies & dipping them in the sugar....and it only made about 30 very small cookies
The dough was tasty but very temperamental and takes patience to make the shape without cracking before and after baking. They were too delicate to bag for a cookie swap, so I used the balance of the dough to make thumbprints and filled with remaining sugar sprinkles. VERY TASTY THOUGH :-)
These were a great treat to make with my 5&8 yr old we had so much fun. We mixed it up a little by putting food dye in them and also added chopped candy canes in some too they were a hit at our Christmas party!
I made 2 batches of this cookie today. It is light, crisp and buttery and tastes similar to shortbread. The second time i made it i substituted part of the flour for whole wheat flour (2/3 cup) and it came out beautifully.
The dough is easier to work with if it is left to rest for a few minutes.
I skipped the decorater's sugar and instead drizzled stripes of melted mint chocolate onto the canes.
Easy and pretty cookie.
Unless you are and experienced baker you will not be able to do this recipe properly as you direction says to beat at medium speed until mixture forms a dough, you have to form the dough ball yourself it does not come to one.
The flavor of the cookie was very good. I found problems trying to roll out the dough into candy cane shapes. After the first two pans, I just rolled the dough into balls and flattened with the bottom of a glass dipped in decorating sugar. I would definately make these again, but I wouldn't make the candy cane shape.
I have made these cookies. This is my grandmother's recipe. The only variation that we do is to crush mints (pillow mints) and mix with confectionary sugar then dip or sprinkle the cookies with the mixture to apply a light coating. The cookies have a light minty taste.
This is a delicious cookie. When I made them I could not keep my family out of them. I would make them and find my plate of cookies gone before the next batch was finished cooking.

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