Candy Cane Sugar Cookies
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 30 cookies 1x
- Category: Dessert
Ingredients
Scale
- 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.
