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Candy Cane Sugar Cookies with buttercream frosting

Candy Cane Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 36 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


These Candy Cane Sugar Cookies are outrageously festive! A soft sugar cookie recipe is loaded with crushed candy canes and topped with creamy buttercream – making them the most festive Christmas Cookie Recipe ever!




  • 1 cup butter, room temperature
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • optional – 1/2 teaspoon peppermint extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon kosher salt
  • 4½ cups flour
  • 1 1/2 cups finely crushed candy canes (about 18)


  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter, oil and both sugars until smooth on medium speed. Beat in the eggs, vanilla (and peppermint extract if using), baking soda, cream of tartar and salt and mix for 1 minute, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in flour, mixing until combined. Stir in the crushed candy canes until evenly incorporated.
  4. Using a medium (2 tablespoons) cookie scoop drop the dough onto the lined baking sheet. Bake for 10-12 minutes until edges just start to golden.
  5. As soon as the cookies come out of the oven use the back of a glass cup and press the cookies down carefully.
  6. Allow cookies to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.


  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter on medium speed until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once incorporated, add the vanilla, and milk into the bowl and turn the mixer up to medium. Mix for 2 minutes until fluffy, scraping the sides of the bowl as necessary.
  2. Spread 1 tablespoon(ish) of the frosting on each cookie.


Store airtight at room temperature for up to 5 days. The optional addition of peppermint extract in the cookies is up to you and how pepperminty you want your cookies to be! I like the subtle peppermint flavor from just the candy canes, but it’s truly a personal preference. You can also add 1/4 – 1/2 teaspoon of peppermint extract into the frosting if you really want to amp up the pepper mint flavor. I prefer the vanilla frosting on top of the candy cane cookie, but it’s up to you!


  • Serving Size: 1 cookie
  • Calories: 267
  • Sugar: 20.4 g
  • Sodium: 132.8 mg
  • Fat: 14.1 g
  • Carbohydrates: 33.6 g
  • Protein: 2.1 g
  • Cholesterol: 30.7 mg
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