These Candy Cane Sugar Cookies are a delightful addition to your holiday baking! They’re easy to make and always a hit at Christmas gatherings.
Why You’ll Love This Recipe
Candy Cane Sugar Cookies add a cute and festive touch to your holiday spread!
You only need a few basic ingredients like sugar, butter, and flour.
They’re perfect for baking during this merry season.
Ideal for cookie swaps or leaving out for Santa.
Half of the dough is dyed red using beet powder to create those iconic candy cane stripes.
You can make the dough days in advance to save time on the day of baking.
Tips And Tricks
Chill the dough for at least two hours or overnight in the refrigerator.
The dough can be refrigerated for up to 4 days.
If the dough cracks while twisting, warm it up a bit between your palms.
If the dough sticks to your countertops, dust a clean surface with flour.
These cookies won’t spread much, so shape them as you want them before baking.
Frequently Asked Questions
Can I use gluten-free flour?
I haven’t tested this recipe with any flour other than all-purpose flour.
Can these be made vegan?
I haven’t experimented with egg-free or vegan butter alternatives for this recipe.
Can I use red food coloring instead of beet powder?
Absolutely!
Candy Cane Sugar Cookies
Ingredients
- 1 cup sugar
- 2/3 cup salted butter
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp beet powder for half the dough, or red food coloring
Instructions
- In an electric mixer, beat sugar and butter until creamy.
- Add eggs, vanilla, and almond extracts. Beat until well combined.
- Mix in all-purpose flour and baking powder using a paddle attachment. Don’t overmix.
- Divide dough in half – leave one half white and color the other half red using beet powder or food coloring.
- Wrap each half in plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350°F when ready.
- Divide the dough into 32 pieces. Roll each piece into a ball and then into a 5-inch rope. Twist one red and one white rope together to form a candy cane shape.
- Place on a baking sheet lined with parchment paper and bake for 8 to 10 minutes or until lightly golden brown.
- Remove from baking sheets and cool on wire racks before enjoying!
Notes
- Chill the dough for at least two hours or overnight in the refrigerator.
- The dough can be refrigerated for up to 4 days.
- If the dough cracks while twisting, warm it up a bit between your palms.
- If the dough sticks to your countertops, dust a clean surface with flour.
- These cookies won’t spread much, so shape them as you want them before baking.