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24 Sep 2017


By Gracie Carroll

What To Make: Anna Olson’s Candy Cane Sugar Cookies In A Jar

By Edit Seven

Anna Olson's Candy Cane Sugar Cookies in a Jar recipe

It’s the most wonderful time of the year . . . oh, I can already smell Christmas! And with it, all the tooth-rottingly sweet treats! While we love the ever-classic ginger cookies, gingerbread houses, and sweet, sweet chocolates and icings, perhaps we can be a little more creative this 2021. This Candy Cane Sugar Cookies recipe by Chef Anna Olson is the perfect dessert/snack this holiday season! What’s more, you can enjoy this during the holiday weekend AND gift it to your friends, neighbours, or even colleagues. Or if you’re attending a holiday gathering this winter, the jar version is a cute gift to your welcoming host; they’ll surely appreciate the gesture!

This is super fast and easy to make, so whether you’re gifting this to a non-baker or you’re looking to bake it yourself, it’s a hassle-free holiday treat!

Candy Cane Sugar Cookies Recipe

What You’ll Need:


½ vanilla bean

1 cup (200 g) granulated sugar

pink food colouring gel (optional)

2 cups (300 g) all-purpose flour

½ tsp baking soda

½ tsp cream of tartar

¼ tsp fine sea salt

½ cup (125 mL) crushed candy canes


¾ cup (175 g) unsalted butter

1 egg

What To Do:

Have ready a 4-cup (1 L) mason jar with a sealable lid.

With a paring knife, split the vanilla bean open and scrape out the seeds into a small bowl.

Add the sugar to the seeds and rub together to infuse the flavour.

Add the pink food colouring gel (if using), and mix through using a toothpick.

Sift the flour, baking soda, cream of tartar, and salt on top of the sugar and whisk to combine.

Use a canning funnel to pour half of the sugar, then half of the flour into the mason jar.

Repeat the layers of sugar and flour, then top with crushed candy canes.

Seal the jar.


Stir ¾ cup (175 g) of unsalted butter, melted, and 1 egg in a mixing bowl.

Stir in the entire contents of the jar until blended.

Drop spoonfuls of the batter onto 2 parchment-lined baking trays, chill for 30 minutes, and bake for 10 to 12 minutes at 350°F (180°C), until lightly browned at the edges.

Cool on the tray and dive in!

Happy holidays!



(Excerpted from Set for the Holidays with Anna Olson by Anna Olson. Copyright © 2018 Anna Olson)

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