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Candy Cane Sugar Cookies

Course Dessert
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 30 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.