Candy Cane Sugar Cookies

Posted on April 6, 2025

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Candy Cane Sugar Cookies

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  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 30 cookies 1x
  • Category: Dessert

Ingredients

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  • 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

  1. In an electric mixer, beat sugar and butter until creamy.
  2. Add eggs, vanilla, and almond extracts. Beat until well combined.
  3. Mix in all-purpose flour and baking powder using a paddle attachment. Don’t overmix.
  4. Divide dough in half – leave one half white and color the other half red using beet powder or food coloring.
  5. Wrap each half in plastic wrap and refrigerate for 2 hours.
  6. Preheat oven to 350°F when ready.
  7. 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.
  8. Place on a baking sheet lined with parchment paper and bake for 8 to 10 minutes or until lightly golden brown.
  9. 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.

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