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Cherry Lemon Candy Cane Cookies

Prep Time2 hrs 15 mins
Cook Time12 mins
Total Time2 hrs 27 mins
Course: Cookies
Servings: 2 ½ dozen cookies
Author: Barbara Schieving


  • 1 cup butter softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¾ cup chopped dried cherries
  • Red cookie icing*


  • Beat butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar, beating until light and fluffy.
  • Add egg, lemon zest, and vanilla; beat until blended. Gradually add flour, beating until blended. Stir in cherries.
  • Wrap dough in plastic wrap, and chill 2 hours.
  • Preheat oven to 375°. Shape dough into 30 (5- x ½-inch) ropes. Place 2 inches apart on ungreased baking sheets; bend over tops of ropes to look like candy canes.
  • Bake for 10 to 12 minutes or until edges of cookies begin to brown. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely (about 20 minutes.) Decorate candy cane cookies with icing.


*I used Wilton Cookie Icing but you can make your own. Whisk together 3 tablespoons cherry juice, 1 ½ cups powdered sugar, and ½ teaspoon red liquid food coloring in a small bowl until smooth.