Description
Candy Cane Sugar Cookies are festive holiday treats made from soft vanilla and peppermint dough, twisted into red and white candy cane shapes for a fun, nostalgic, and delicious Christmas cookie.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ teaspoon peppermint extract
2½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Red food coloring
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Beat in egg, vanilla, and peppermint extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients to form dough.
- Divide dough in half. Tint one half with red food coloring and knead until evenly colored.
- Roll 1 teaspoon of each dough color into 4–5 inch ropes, twist together, and shape into candy canes.
- Place on baking sheet and bake for 8–10 minutes until just set and barely golden on bottoms.
- Cool on pan briefly before transferring to a wire rack.
Notes
Sprinkle with crushed peppermint or sanding sugar before baking for extra flair.
Swap in almond extract for a richer flavor.
Chill dough if it’s too soft to shape.
Use gel food coloring for vibrant color without adding too much liquid.
Freeze shaped dough or baked cookies for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
