Candy Cane Cookies

Candy Cane Cookies

It is beginning to look a lot like Christmas . . .

I love singing Christmas songs (as you might know by now), and no Christmas song fits better to my Candy Cane Cookies than this one 😉 With these cookies you really get the Christmas feeling and its hard to decide whether you will use them for decoration or for eating?

Candy Cane Cookies

I made different versions of these cute Candy Cane Cookies (say that fast three times in a row …) but this one worked best for the candy cane shape. I wanted to go all natural this time and that’s why I colored them with Beetroot instead of artificial food coloring. Therefore my cookies are not super bright red but slightly more pink-purple. The amount I used is not too much to get an overpowering taste of Beetroot (which I think is anyway pretty neutral) and I cannot taste any of it in the cookies. Instead they have a touch of vanilla and a sugary crust. 

By the way, I am really proud to tell you that I have won a little contest with these Candy Cane Cookie Photos 😮 My most favorite magazine Sweet Dreams had a little photo competition on Facebook where they choose after each Advent Sunday the best Christmas Cookie Photo and I won the first competition 😉 I will get a little surprise for that and I really cant wait and am already super excited about it! I will let you know what it is once I have it  *dancingaroundthechristmastree*

Candy Cane Cookies

Beetroot Purree

  1. Cut one small Beetroot or half a big one into small pieces
  2. Use a food processor or a hand blender to make a very fine Beetroot puree

Candy Cane Cookies: How To Candy Cane Cookies: How To

Candy Cane Cookies: How To Candy Cane Cookies: How To

Candy Cane Cookies

Divide all the ingredients into two and prepare two different dough by: 

  1. Mixing together the dry ingredients in a flat bottom bowl
  2. Cut the cold butter into pieces and add them to the dry ingredients
  3. Use a potato masher to incorporate the butter into the dry ingredients (like here, seen on Joy the Baker)
    1. For the plain dough: Add 1 Tablespoon of Creme Fraiche
    2. For the red dough: Add 2-3 Tablespoons of the Beetroot Puree
  4. Knead the dough together quickly and put in the fridge for an hour or even over night
  5. Flour your working surface and rolling pin and roll out both dough very thinly (about 3 mm)
  6. Put the plain dough on top of the red dough and roll out once more to combine both dough and make them even thinner
  7. Cut out stripes about 10cm long and 2cm wide and twist them together
  8. Start to roll the dough into a thin roll (like on the picture) and roll it in some sugar to cover it completely
  9. Form the roll into a candy cane and put then on baking paper
  10. Bake the Candy Cane Cookies at 180°C (160°C fan oven) for about 10 minutes until just becoming brown on the edges
  11. Let them cook completely and enjoy!

Candy Cane Cookies: How To


  • 250g Flour
  • 75g Icing Sugar
  • 1 packet of Vanilla Sugar
  • 150g Butter, cold
  • 1 Tbsp Creme Fraiche or Sour Cream
  • 1 small Beetroot or half a big one


  1. Das klingt nach einer Menge Arbeit, deine Cookies sehen aber schon mal sehr gut aus und auch die idee finde ich super 🙂
    Lg Ronja

    • He Ronja 🙂 Um ehrlich zu sein war es gar net so viel Arbeit, man teilt den Teig einfach in zwei wie bei einem Marmorkuchen und anstatt dann einmal Teig ausrollen macht man es halt zweimal 😉 Es geht wirklich schneller als man denkt 😉 Lieben Dank für deinen Kommentar <3



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