Mini Candy Cane Shortbread Cookies Recipe
Candy Cane Shortbread Cookies are here to make your holiday cookie tray even more joyous. These tiny cookies are the classic shortbread we know and love with a jolly candy cane twist.
These mini holiday cookies are ideal for cookie swaps, gift bags, or leaving out for Santa on Christmas Eve. This recipe is simple, but the end result looks like something straight out of the North Pole bakery. This post contains affiliate links.
Shortbread Bites Shaped like Candy Canes
Unless you are new here, I’m sure you can tell we are a tad obsessed with shortbread bites. This candy cane version is perfect for the holiday season. The tiny cookies work for dessert board fillers, cookie tins, or party favors. They are super fun to make and even more fun to share.
These cookies are as tasty as they are adorable. The buttery shortbread melts in your mouth. Twisting them into candy canes adds the Christmas vibes that kids and adults with all love making and eating! Try these Santa’s Button cookies for another cute Christmas cookie.
What you’ll love about this recipe:
Be sure to check out the full recipe and ingredient list below
Just simple ingredients
Directions
Line a baking sheet with parchment paper and set it aside.
Combine the flour and sugar in a bowl. Add the butter and use a pastry blender to cut it into the mixture until crumbly.
Add the water to the dough and toss it together. Use your hands to knead the dough into a smooth ball.
Divide the dough in half. Add red gel food coloring to one half and knead until it’s fully colored. Lightly flour your hands if the dough becomes sticky.
Roll 1 tablespoon of red dough into a ball and 1 tablespoon of white dough into a ball. Roll each ball into a “snake” about 6 inches long and 1/4 inch thick.
Place the red and white snakes next to each other and gently twist them together. Cut the twisted dough into 2-inch pieces.
Roll each 2-inch piece into a 3-inch length. As you roll, the colors may straighten out, so twist the dough again to create the candy cane stripes.
Fold each piece into a candy cane shape and place it on the prepared baking sheet. Repeat with the remaining dough. Use a second baking sheet if needed.
Bake the cookies for 12-14 minutes, or until the bottoms just begin to brown. Remove from the oven and let them cool completely before serving.
Similar Recipes
If you love making tiny shortbread cookies, we have a bunch on this blog. Grinch Bites are bright green with a red candy heart, perfect for a holiday movie night. Elf Bites are colorful and Christmas-y, great for leaving out with Santa’s cookies. Fairy Shortbread Bites add a touch of magic with pastel colors and sprinkles. Mermaid Shortbread Bites bring ocean vibes with swirls of teal and purple.
Recipe Substitutions and Variations
- Use different colors – Swap red for green or blue or any color of your choice.
- Add flavoring – Mix in peppermint, almond, or vanilla extract for extra flavor.
- Gluten-free option – Use a gluten-free flour blend to make it gluten-free.
- Sprinkle twist – Add holiday sprinkles to the dough for extra sparkle.
Tools you’ll need
Here are some kitchen tools you’ll need for this recipe.
Storage
Store the cookies in an airtight container at room temperature. They will stay fresh for up to one week.
Tips & Tricks
- Keep dough cool – Refrigerate unused portions to avoid stickiness.
- Flour hands – Lightly flour hands if dough sticks.
- Measure sizes – Use a ruler for even baking.
- Twist again – Retwist dough if colors unroll.
- Use parchment – Prevents sticking and helps cleanup.
- Bake in batches – Don’t overcrowd the baking sheet.
Recipe Notes & FAQ
How long does it take to make these cookies?
This recipe isn’t hard, but shaping the candy canes can be time-consuming. Set aside enough time, especially if making a large batch.
Can I make the dough ahead of time?
Yes, you can make the dough in advance and store it in the fridge for up to 3 days. Let it soften slightly before shaping.
What if the colors mix while twisting?
A little color blending is normal, but retwisting will help the candy cane stripes look neat.
Can I use liquid food coloring?
Gel food coloring works best. Liquid can make the dough too soft.
Can I freeze the cookies?
Yes, freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Candy Cane Shortbread Bites Recipe
Equipment
- Ruler
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Ingredients
- 1 ¼ cup flour
- ¼ cup sugar
- ½ cup butter 1 stick, butter, cold and cut into cubes
- 2 tbsp water
- red food coloring
Instructions
- Line baking sheet with parchment paper and set aside.
- Combine flour and sugar in bowl. Add butter and, using pastry blender, cut butter into flour mixture until crumbly.1 ¼ cup flour, ¼ cup sugar, ½ cup butter
- Add water to dough and toss to combine. Knead mixture with hands until smooth dough forms. Divide dough in half and add food coloring to one dough ball, kneading until solid red. If dough becomes sticky, lightly flour hands.2 tbsp water, red food coloring
- Roll 1 tablespoon of red dough into a ball and 1 tablespoon of white dough into a ball. Roll each ball into "snake shape" about 6 inches long and 1/4 inch thick. Place red and white snakes next to each other and twist together. Cut twisted dough into 2-inch pieces.
- Roll each 2-inch piece into 3-inch length. As you roll, colors may straighten out; twist dough again to create candy cane stripes.
- Fold each piece into candy cane shape and place on prepared baking sheet. Repeat with remaining dough, using second baking sheet if needed.
- Bake 12-14 minutes, or until bottoms just begin to brown. Remove from oven and let cookies cool completely before serving.
Notes
- Dough can become sticky; refrigerate unused portions while working.
- Retwist dough if colors unroll during shaping.
- Gel food coloring works best for vibrant colors.
- Cookies can be stored in an airtight container for up to one week or frozen for up to three months.
- Use a ruler for consistent cookie sizes.
Nutrition
Our Favorite
Christmas Cookies
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