Amazing tasting Candy Cane Sugar Cookies! The perfect recipe for making decorative cut out cookies. The best sugar cookies I have ever made with delicious candy cane flavour!
My recipe for Candy Cane Sugar Cookies uses candy canes that are ground very finely into a sugar consistency. The candy cane sugar replaces some of the sugar usually found in sugar cookie recipes. These are probably one of the best tasting sugar cookies you’ll ever bake! Once your cookies are baked, decorate with royal icing to create some beautiful edible art. Check out this recipe for Royal Icing and easy step by instructions for decorating cookies with royal icing.
In addition to the amazing flavour, these cookies cut out beautifully with all your favourite Holiday cookie cutters. I love to collect cookie cutters, my favourites are the copper snowflake ones I have collected over the years. These make perfect gifts or stocking stuffers. 
Candy Cane Sugar Cookies
Ingredients
- 3 3/4 cups all purpose flour
- 1 tsp salt
- 1 1/2 cups softened butter
- 1 cup granulated sugar
- 1/2 cup finely ground candy canes
- 1 teaspoon vanilla
- 2 eggs plus 1 egg yolk
Instructions
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Mix together flour and salt.
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Using food processor grind candy canes to fine sugar consistency.
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Using electric mixer, beat butter, sugar, and candy cane sugar together until fluffy (about 4-5 minutes)
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Add eggs and vanilla, beat to combine.
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Add flour a bit at a time until all flour is combined.
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Separate into 2 or 3 even pieces, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
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Preheat oven to 350º line cookie sheets with parchment paper.
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Flour work surface, then roll dough to 1/4 inch thickness.
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Dust cookie cutters with flour before cutting shapes from dough.
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Transfer to cookie sheet and bake 350º for 8-10 minutes (just until edges start to brown)
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Cool completely, then decorate with Royal Icing
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Laureen, the candy cookies do sound so scrumptious and presentable!
Thank you Hadia
I love these cookies!!! They are so beautiful! I really like the idea of putting the candy cane in the dough. Pinned. 🙂
Thank you Rakhee, hope you enjoy them!
My dough isn’t as pink… am I missing something?
Hi Christy, what type of candy canes did you use. I always use the cherry flavoured, or ones with lots of red in them and have always gotten pink. I wonder if different candy canes colour differently. Also did you grind the candy canes really fine? I’ve never added any kind of colouring.
Hi, thanks for replying ! I used the mint twist crushed peppermint candy for baking . I did grid them very finely although they’re in pieces already . Maybe too fine? I also had issues with the dough getting very sticky and not holding shapes even after I cut them out and put them in the freezer before baking 🙁
Hi Christy, I only ever used candy canes and I grind them almost to a powder. I’m only guessing that maybe the candies are causing the issue. I baked this recipe quite often and never had a problem with the stickiness. I also don’t sift the flour. If you did then maybe not enough flour was used. I wish I could help you more.
Can this dough be refrigerated overnight? And can I use peppermint extract instead of candy canes?
Yes the dough can be refrigerated overnight, but no the peppermint extract won’t give you the same kind of taste.