Candy Cane Cookies
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
1 hr 15 min


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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

Tip #1

Tips for successful Candy Cane Cookies:

Tip #2

• 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.

Tip #3

• 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.

Tip #4

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

Tip #5

• 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.

Tip #6

• 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.

Tip #7

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.


2Fat (mg)
5Cholesterol (mg)
25Sodium (mg)
5Carbohydrates (g)
0Dietary Fiber
<1Protein (g)


Explore reviews from
our online community

  December 12, 2011

The cookies broke easily and the sugar doesn't stick unless you put it on before you bake them.

— says CJ
  December 12, 2009

The cookies did not turn out as firm as pictured. break easily

— says jackie
  December 26, 2008

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.

— says susie
  December 23, 2008

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.

— says carol
  December 17, 2008

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.

— says Kathy
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