Nothing says Christmas like the scent of freshly baked sugar cookies wafting through the house. My kids start begging for our Christmas Candy Cane Sugar Cookie Skewers the moment December hits. It’s become our favorite holiday tradition. I’ll never forget the first year we made them, when my youngest accidentally spilled an entire bag of crushed candy canes on the floor (we still ate the cookies, no regrets!). These festive treats are easier than they look, perfect for holiday parties, and a lot of fun to decorate with kids. Just wait until you see how those red and white stripes pop against the golden cookie!
Why You’ll Love These Christmas Candy Cane Sugar Cookie Skewers
Trust me, these aren’t just any holiday cookies; they’re little edible candy cane magic wands that’ll make your whole season merrier! Here’s why they’ve become my must-make every December:
- Festive AF: That red-and-white candy cane crunch against the golden cookie? Pure Christmas joy on a stick.
- Kid-approved fun: My littles go wild decorating (and “testing” the candy canes).
- Party perfect: Skewers make them easy to grab, no messy fingers!
- Foolproof: Even my baking-challenged sister nails this recipe.
- Go wild with different-colored icings or add sprinkles!
Seriously, these might just become your new holiday tradition, too.
Ingredients for Christmas Candy Cane Sugar Cookie Skewers
Here’s everything you’ll need to make these holiday showstoppers. I’ve learned the hard way that having everything prepped first makes cookie decorating way more fun (and less chaotic when little hands want to help)!
- 1 cup unsalted butter, softened. Leave it out for 30 minutes; it should dent when pressed but not be greasy
- 1 cup granulated sugar, Plain white sugar works best here
- 1 large egg, Room temperature helps everything blend smoothly
- 1 tsp vanilla extract, The good stuff makes a difference!
- 3 cups all-purpose flour, Spoon and level it, don’t scoop!
- 1/2 tsp baking powder, just enough lift without puffing up too much
- 1/4 tsp salt, Balances all that sweetness perfectly
- 12 candy canes, crushed, I put them in a ziplock and let the kids go wild with a rolling pin
- 12 wooden skewers. The 6-inch ones work great
- 1 cup powdered sugar + 2-3 tbsp milk, For that snowy white icing base
- Red and green food coloring (optional), Gel colors give the brightest holiday hues
Equipment You’ll Need
Don’t worry, you probably already have most of this stuff in your kitchen! Here’s what I grab before starting:
- 2 mixing bowls (one for wet, one for dry ingredients)
- Wooden skewers (the 6-inch ones work perfectly)
- Baking sheet lined with parchment paper (trust me, no sticking!)
- Rolling pin (for crushing those candy canes, great stress relief!)
- Measuring cups and spoons
- Spatula for mixing
That’s it! Now let’s make some holiday magic.
How to Make Christmas Candy Cane Sugar Cookie Skewers
Okay, let’s get to the fun part! I’ve made these cookies so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turn out perfect. The secret? Don’t rush the process, good cookies take a little patience (but not too much, we’re not saints here!).
Preparing the Dough
First things first, preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen in the mixing bowl. Cream together your softened butter and sugar until it’s light and fluffy, about 2 minutes with a mixer or 3-4 minutes by hand (my arm workout for the day!). Add the egg and vanilla, mixing until just combined. Now, slowly add your dry ingredients. I do this in 3 batches to avoid that dreaded flour cloud explosion. The dough should pull away from the sides of the bowl when it’s ready, not too sticky, not too dry. If it sticks to your fingers, pop it in the fridge for 15 minutes.
Shaping and Baking the Cookies
Time to get hands-on! Roll the dough into 1-inch balls. I use a cookie scoop for consistency, but eyeballing works too. Place them on your parchment-lined baking sheet about 2 inches apart. Now the fun part: gently press a wooden skewer into each ball, going about halfway through. Flatten the cookies slightly with your palm or the bottom of a glass (don’t smash them, just enough so they bake evenly). Bake for 10-12 minutes until the edges get that perfect golden hue. Let them cool completely on the sheet. I know it’s tempting, but don’t touch them yet!
Decorating with Icing and Candy Canes
While the cookies cool, make your icing: whisk powdered sugar with milk until smooth. Want holiday colors? Divide it into bowls and add gel food coloring. I usually do one red, one green, and leave some white. Now the messy fun begins! Drizzle the icing over the cooled cookies (a spoon or piping bag works great), then immediately sprinkle with crushed candy canes. Pro tip: Put a baking sheet underneath to catch the mess. Let the icing set for at least 30 minutes before serving, if you can wait that long!
Tips for Perfect Christmas Candy Cane Sugar Cookie Skewers
After making these cookies every holiday season for years, I’ve picked up some tricks that guarantee picture-perfect results every time. Here are my foolproof tips:
- Chill that dough: If it’s too sticky to handle, 15 minutes in the fridge makes all the difference, no more dough stuck to your fingers!
- Gel colors rock: Regular food coloring makes watery icing, gel gives you those vibrant holiday colors without thinning your glaze.
- Crush it fine: Big candy cane chunks fall right off. I pulse mine in a food processor or roll them super fine.
- Go slow with skewers: Push them in gently to avoid cracking. A little wiggle helps them slide in smoothly.
- Double the fun: Make extra candy cane dust, kids love shaking it on like festive snow!
These little tricks turn good cookies into absolute showstoppers!
Christmas Candy Cane Sugar Cookie Skewers : Variations and Substitutions
One of my favorite things about this recipe is how easily you can switch things up! Here are some fun twists we’ve tried over the years:
- Peppermint power: Add 1/2 tsp peppermint extract to the dough for an extra minty kick, just like your favorite candy cane!
- Gluten-free joy: Swap the all-purpose flour 1:1 with your favorite GF blend, works like a charm.
- Vegan vibes: Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water) for equally delicious results.
- Color explosion: Mix a few drops of food coloring right into the dough for festive colored cookies. Kids go wild for green!
The best part? They’ll still taste like Christmas magic!
Storing and Serving Suggestions
These cookies disappear fast at our house, but if by some miracle you have leftovers, pop them in an airtight container at room temperature; they’ll stay fresh for up to 5 days (though the candy canes lose their crunch by day 3). For ultimate holiday bliss, serve them with steaming mugs of hot cocoa; the peppermint from the candy canes makes the chocolate taste extra rich. Pro tip: Stack them upright in a jar with the skewers sticking out like a festive cookie bouquet for parties!
Nutritional Information
Let’s be real, we’re not counting calories during the holidays! But for those who like to know, each cookie skewer has about 190 calories, 15g sugar, and 8g fat (nutrition facts are estimates). The candy cane crunch is worth every delicious bite, Santa-approved!
Frequently Asked Questions about Christmas Candy Cane Sugar Cookie Skewers
Can I make these cookie skewers ahead?
Absolutely! The baked cookies (without icing) keep beautifully in an airtight container for 3 days. I actually prefer making the dough a day ahead, just wrap it tightly and refrigerate. The skewers won’t burn if you bake them as directed, but for extra insurance, you can soak them in water for 30 minutes before inserting.
Can I use store-bought icing?
Sure can! The squeeze bottles work great in a pinch, though I find homemade icing tastes better and sticks the candy canes more securely. If using store-bought, warm it slightly for easier drizzling.
Help! My candy canes keep falling off!
Two tricks: 1) Apply icing to small sections at a time so it doesn’t dry before sprinkling, and 2) Gently press the candy pieces into the icing. The finer you crush the canes, the better they’ll stick!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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25 Magical Christmas Candy Cane Sugar Cookie Skewers For Joy
- Total Time: 32 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Decorative and festive Christmas candy cane sugar cookie skewers that are fun to make and perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 12 candy canes, crushed
- 12 wooden skewers
- 1 cup powdered sugar
- 2–3 tbsp milk
- Red and green food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mix well.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture.
- Roll dough into 1-inch balls and place on the baking sheet. Insert a wooden skewer into each ball.
- Flatten cookies slightly with your hand or a glass.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool completely.
- Mix powdered sugar and milk to make icing. Divide into bowls and color some red and green.
- Drizzle icing over cookies and sprinkle with crushed candy canes.
- Let icing set before serving.
Notes
- Store cookies in an airtight container for up to 5 days.
- Use gel food coloring for vibrant icing colors.
- Crush candy canes in a sealed bag with a rolling pin.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg