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candy cane Christmas cookies with milk

Christmas Candy Cane Cookies

Karon Grieve
Super easy recipe for minty fresh cookies that are just perfect for Christmas
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course baking
Cuisine British
Servings 20 cookies
Calories 97 kcal


  • 125 g unsalted butter
  • 55 g caster sugar
  • 180 g plain flour
  • 2 candy canes
  • 2 tbsp icing sugar


  • Preheat oven to 180C and line a baking sheet with baking parchment
  • Beat the butter and sugar together till fluffy then beat in the flour to form a dough
  • place ball of dough on floured surface and roll out to about 3mm/1/4" thick and cut out shapes with cookie cutters
  • pop the cookies on their baking tray in the fridge for 20 minutes to firm up
  • Bake for 15 minutes till golden then allow to cool on wire rack
  • mix icing sugar with a little water to form a glaze and drizzle this over the cold cookies
  • Crush the candy canes and sprinkle these over the cookies and set aside to set up completely



Normal salted butter is fine if you don't have any unsalted butter to hand.
These cookies will keep for up to 3 days in an airtight tin or box.


Calories: 97kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 1mgPotassium: 10mgFiber: 1gSugar: 5gVitamin A: 156IUCalcium: 3mgIron: 1mg
Keyword candy canes, Christmas cookies
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