Every holiday season, I love baking a batch of Candy Cane Sugar Cookies because they instantly make the kitchen feel warm and festive. I still remember crushing candy canes with my family while the cookies baked, filling the house with the sweet scent of peppermint and vanilla.
These soft, buttery cookies have become one of our favorite Christmas traditions, and they’re always the first treat to disappear from the cookie platter. If you’re looking for an easy, festive dessert that’s perfect for sharing, this Candy Cane Sugar Cookies recipe is sure to become a holiday favorite in your home too.
Why You’ll Love These Candy Cane Sugar Cookies
- Real Peppermint in Every Bite: Crushed candy canes are mixed into the dough, giving each cookie a refreshing peppermint flavor and a satisfying little crunch not just a topping.
- Soft & Buttery Texture: These cookies bake up thick, soft, and tender with lightly crisp edges, making them taste just like your favorite bakery-style sugar cookies.
- Perfectly Balanced Sweetness: The creamy cream cheese frosting adds a slight tang that balances the sweetness, creating a rich but not overly sugary finish.
- Great for Holiday Prep: Make the dough ahead of time and chill or freeze it until you’re ready to bake. It’s a simple way to make Christmas baking less stressful.
- Perfect for Sharing: Whether you’re filling a holiday cookie platter, wrapping homemade gifts, or bringing dessert to a Christmas party, these festive cookies are always a crowd favorite.
Ingredient Notes
These Candy Cane Sugar Cookies are made with simple baking staples, but each ingredient plays an important role in creating soft, buttery cookies with the perfect festive peppermint flavor.
Salted Butter
Use room-temperature butter so it creams easily with the sugar, creating a light and fluffy dough. This helps the cookies bake up soft and tender with a rich, buttery taste. If using unsalted butter, simply add an extra pinch of salt.
Granulated Sugar
Granulated sugar sweetens the dough and also coats the cookie dough before baking. This creates a beautiful sparkly finish with lightly crisp edges while keeping the centers soft.
Baking Powder
Baking powder gives these cookies their thick, soft, bakery-style texture. It helps them rise without spreading too much, so they stay fluffy instead of flat.
Crushed Candy Canes
Crushed candy canes bring classic peppermint flavor and a festive crunch to every bite. Stir some into the dough for flavor throughout the cookies, then sprinkle more over the frosting for extra color and holiday charm.
Cream Cheese Frosting
Cream cheese frosting adds a smooth, creamy finish with just the right amount of tanginess to balance the sweetness. It pairs perfectly with the peppermint and makes these cookies look just as festive as they taste.
How to Make Candy Cane Sugar Cookies
These Candy Cane Sugar Cookies are easy to make and perfect for holiday baking. Simply prepare the dough, chill it, bake until soft, and finish with a creamy frosting and crushed candy canes for a festive touch.
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes until the mixture is light, pale, and fluffy. This step is important because it incorporates air into the dough, giving the cookies their soft, tender texture.
Step 2: Add the Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined. The dough should be soft and smooth. Be careful not to overmix, as this can make the cookies dense instead of tender.
Step 4: Fold in the Candy Canes
Using a spatula, gently fold the crushed candy canes into the dough until evenly distributed. Reserve a small handful for decorating the frosted cookies later. Folding by hand helps keep the candy pieces from breaking down too much.
Step 5: Chill the Dough
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling firms up the butter, making the dough easier to scoop and helping the cookies bake thick and soft without spreading too much.
Step 6: Shape and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2tablespoons of dough for each cookie and roll into smooth balls. Roll each ball in granulated sugar for a lightly crisp, sparkly finish. Arrange them about 2 inches apart and bake for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft. They’ll continue to set as they cool.
Step 7: Cool Completely
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Don’t frost warm cookies, or the frosting will melt and slide off.
Step 8: Make the Cream Cheese Frosting
In a clean bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and a pinch of salt, then gradually mix in the powdered sugar until the frosting is thick, fluffy, and easy to spread or pipe.
Step 9: Frost and Decorate
Once the cookies are completely cool, spread or pipe the cream cheese frosting over each one. Immediately sprinkle the reserved crushed candy canes on top so they stick before the frosting sets. Let the frosting firm up for 15–20 minutes before serving, packaging, or storing the cookies.
Expert Tips for Perfect Candy Cane Sugar Cookies
- Chill the dough for at least 1 hour to keep the cookies thick and prevent spreading.
- Use room-temperature butter and eggs for a smooth, evenly mixed dough.
- Crush the candy canes just before using them for the best flavor and crunch.
- Mix the dough just until combined to keep the cookies soft and tender.
- Bake a test cookie first if you’re unsure how your oven bakes.
- Remove the cookies when the edges are set and the centers are still slightly soft.
- Let the cookies cool completely before frosting.
- Sprinkle the crushed candy canes on immediately after frosting so they stick well.
Variations & Substitutions
- Boost the Peppermint Flavor: Add ¼ teaspoon peppermint extract for a stronger mint taste.
- Try a Different Topping: Drizzle with melted white chocolate or use a simple powdered sugar glaze instead of cream cheese frosting.
- Make Them More Festive: Mix red food coloring into half the dough for a swirled look, or decorate with holiday sprinkles.
- Swap the Candy Canes: Use crushed peppermint candies if you don’t have candy canes.
- Add Extra Sweetness: Fold in white chocolate chips for a rich and creamy twist.
Storage & Make-Ahead Instructions
Room Temperature
Store unfrosted cookies in an airtight container at room temperature for up to 4 days.
Refrigerator
Store frosted cookies in an airtight container with parchment paper between layers for up to 5 days. Keep them refrigerated because of the cream cheese frosting.
Freeze the Dough
Wrap the unbaked dough tightly and freeze for up to 3 months. Thaw it overnight in the refrigerator before rolling and baking.
Freeze Baked Cookies
Freeze unfrosted baked cookies in a freezer-safe container or bag for up to 2 months. Thaw completely, then frost before serving for the best texture and appearance.
Try More Cookies
Frequently Asked Questions
Can I make Candy Cane Sugar Cookies ahead of time?
Yes! You can prepare the dough up to 2 days in advance or freeze it for up to 3 months. You can also bake the cookies ahead and frost them just before serving.
Why do Candy Cane Sugar Cookies spread?
The most common reasons are butter that was too soft, warm dough, or not chilling the dough long enough. Refrigerate the dough for at least 1 hour before baking.
Can I use peppermint extract instead of vanilla?
Yes, but peppermint extract is much stronger. Start with ¼ teaspoon and adjust to taste so it doesn’t overpower the cookies.
Can I use store-bought cream cheese frosting?
Absolutely. Homemade frosting has the best flavor, but store-bought cream cheese frosting is a great time-saving option.
Can I make these cookies without frosting?
Yes! The cookies are delicious on their own. You can simply sprinkle extra crushed candy canes or a little sanding sugar on top after baking.
Can I use peppermint candies instead of candy canes?
Yes. Crushed peppermint hard candies work just as well and give the same festive peppermint flavor.
How do I know when the cookies are done?
The edges should be lightly set while the centers still look slightly soft. They’ll continue to firm up as they cool, giving you perfectly soft cookies.
Final Thoughts
These Candy Cane Sugar Cookies are simple but always feel special. Soft, buttery cookies with crunchy peppermint and creamy frosting taste like Christmas in every bite. They’re reliable, easy to perfect, and often become a yearly holiday tradition. Perfect for cookie boxes, gatherings, or cozy winter treats, they always bring a festive, comforting feel to the table.
Candy Cane Sugar Cookies
Ingredients
Sugar Cookies
- 1 cup salted butter room temperature
- 1 1/4 cup granulated sugar plus extra for rolling
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cup all-purpose flour 330 grams
- 2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 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
- Cream butter and sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then mix in vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl. Add to wet ingredients and mix until just combined.
- Gently fold in half of the crushed candy canes.
- Cover and chill dough for at least 1 hour.
- Roll into balls, coat in sugar, and bake at 350°F (175°C) for 10–12 minutes.
- Let cookies cool completely on a wire rack.
- Beat cream cheese, butter, vanilla, salt, and powdered sugar until smooth and thick.
- Frost cooled cookies and immediately top with remaining crushed candy canes.
