When it comes to the holidays, there is no more distinguishing flavor than candy canes. From twisted ribbons of red and white stripes to fragrant notes of peppermint, the nostalgia runs deep. Paying homage to twinkling lights and rosy red noses, these candy cane sugar cookies taste just like Christmas.

Balancing sweet peppermint with tangy cream cheese frosting, each bite of this cookie melts in your mouth like a buttermint. It’s bright but cozy, with a cookie base that sings the praises of the signature “butter-meets-flour” taste of a typical sugar cookie. The dough itself is speckled with candy cane pieces that caramelize into pleasantly chewy bits in every bite. Finally, fresh candy cane dusts the cream cheese frosting like snow. Honestly? It’s perfection. From Santa’s plate to cookie exchange boxes, these cookies are a must-bake.

candy cane sugar cookies

As with all baking, ingredient temperatures and mixing play a critical role in a perfect sugar cookie. To ensure success:

  • Chill the dough. For that perfect balance between lofthouse and chewy sugar cookies, chilling the dough is essential. It prevents the dough from spreading in the oven, resulting in a thicker cookie.
  • Do not overmix. The textural difference of an overmixed cookie is dramatic. After adding the flour, your job is to mix as little as possible to incorporate the dry ingredients. Here are a few tips to prevent overmixing:
    • After adding the dry ingredients, try pulsing the mixer in short spurts of 1-2 seconds at a time to combine. This allows you to mix with precision.
    • Combine mix-ins (in this case, candy canes) with the dry ingredients. By incorporating them into the flour, you don’t have to worry about mixing them after the dough is already formed.
  • Bake just until set. If overbaked, cookies become too dry. For these candy cane sugar cookies, golden brown edges are a sure sign they’re overbaked. Look for barely browned bottoms, puffed edges, and a soft, set center.

Decorating the Candy Cane Sugar Cookies

After cooling the candy cane sugar cookies to room temperature, it’s time to decorate. This recipe keeps things simple, with a basic frosting and crushed candy cane. Even the most novice baker can decorate these cookies to perfection.

The cream cheese frosting is entirely unfussy. While you can certainly pipe the frosting onto the cookie, the back of a spoon or small cake spatula works wonders. By creating wide, sweeping swirls with unintentional peaks, the cookies look unmistakably homemade in the most beautiful way possible. Topped with a dusting of crushed candy cane, these cookies sparkle with nostalgia.

Candy Cane Sugar Cookies

5 from 2 votes
Katie Calton
Print
Servings: 16 cookies
Prep Time: 18 minutes
Cook Time: 12 minutes
Rest Time: 1 hour
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Perfect for the holidays, these candy cane sugar cookies balance sweet peppermint with tangy cream cheese frosting for a cookie that melts in your mouth like a buttermint.

Ingredients 

Sugar Cookies

  • 1 cup salted butter, room temperature
  • 1 ¼ cup granulated sugar, plus additional for rolling
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cup all-purpose flour, 330 grams
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • ½ cup crushed candy canes, divided

Cream Cheese Frosting

  • 8 ounces cream cheese, slightly softened
  • 4 tablespoons salted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • Pinch Diamond Crystal kosher salt

Instructions

  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for a few seconds to begin incorporating, then increase to medium speed and beat until light and airy—about 3 minutes. Scrape the sides and add the eggs and vanilla. Mix on low for 5-10 seconds, then slowly increase the speed to medium-high and beat until the eggs are fully emulsified with the butter—no more than 30 seconds.
  • In a medium-size bowl, whisk the flour, baking powder, salt, and ¼ cup of crushed candy canes until combined. Add the flour mixture to the dough, then mix until just combined. Do not overmix. Scoop the dough into 2-ounce portions, rolling the top of each cookie dough ball in additional granulated sugar.* Chill the cookie dough balls in the fridge for at least 30 minutes or up to 1 hour.
  • Meanwhile, make the frosting by beating the butter and cream cheese with a stand mixer until smooth and combined, about 1 minute. Add the vanilla, powdered sugar, and salt. Slowly pulse to incorporate the powdered sugar, then increase the speed to medium-high and beat until the frosting is light, airy, and smooth, about 3 minutes. Store in an airtight container in the fridge until ready to use.
  • About 30 minutes before baking the cookies, preheat the oven to 350°F. Transfer the chilled cookie dough to a parchment-lined baking sheet, leaving 2 inches between each ball of dough, about 6 dough balls per sheet. Bake for 10-12 minutes, or until the bottom of the cookies are just barely showing signs of browning. Cool the cookies for at least 30 minutes at room temperature.
  • After the cookies have cooled, use an offset spatula or piping bag to distribute roughly 1-2 tablespoons of frosting onto each cookie. If using the spatula, use the rounded edge of the spatula to spread the frosting, creating whimsical swoops. Sprinkle the cookies with the remaining crushed candy canes, then enjoy. Store in the refrigerator.

Notes

*A #16 cookie scoop works perfectly for this. If you don’t have a #16 scoop, we recommend using a kitchen scale or use a ¼ measuring cup. 

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