Candy Cane Sugar Cookies Recipe

Introduction

Candy Cane Sugar Cookies are festive, peppermint-flavored treats perfect for the holiday season. These soft, twisty cookies combine classic sugar cookie taste with a vibrant red and white design that looks like a candy cane. They’re fun to make and even more fun to eat!

Ingredients

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• ½ teaspoon cream of tartar
• 1 tablespoon heavy cream
• 1 large egg, room temperature
• 1½ teaspoons pure peppermint extract
• 1¼ teaspoons clear vanilla flavoring
• ⅛ teaspoon baking powder
• 3 cups all-purpose flour
• ½ teaspoon red squeeze gel color

Instructions

1. Step 1: Using a stand mixer or hand mixer on medium-high speed, cream the unsalted butter in a large bowl for 1½ to 2 minutes until smooth.
2. Step 2: Reduce the speed to low and add granulated sugar, cream of tartar, and heavy cream. Increase to medium speed and mix for 2 to 3 minutes until fluffy.
3. Step 3: Lower the speed to low and add the egg. Mix until thoroughly combined.
4. Step 4: Add the peppermint extract and clear vanilla flavoring and mix gently.
5. Step 5: Keep the mixer on low and slowly add baking powder and flour, half a cup at a time. Mix just until no flour streaks remain.
6. Step 6: Divide the dough into two equal balls. Place one dough ball covered in the refrigerator to stay white.
7. Step 7: Add the red gel color to the remaining dough and mix on low speed until evenly colored with no white streaks. Cover and refrigerate for 1 hour.
8. Step 8: Preheat the oven to 350°F and line a baking sheet with parchment paper.
9. Step 9: Split each dough ball in half again. On a parchment-covered surface, scoop ½ tablespoon dough from both red and white batches and roll into tight balls. Chill for 10 to 15 minutes.
10. Step 10: Roll each red and white dough ball into 5-inch long ropes. Keep your hands cool to prevent dough from softening.
11. Step 11: Press the bottoms of the two ropes together gently, then twist them while keeping them rounded, not flat.
12. Step 12: Place the twisted rope on the baking sheet and shape the top into a candy cane curve. Repeat with remaining dough, spacing cookies 2 inches apart.
13. Step 13: Bake the cookies for 7 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
14. Step 14: Remove the remaining dough halves from the fridge and repeat the rolling, twisting, and baking process.

Tips & Variations

• Keep your hands cool and work quickly when rolling the dough ropes to maintain their shape and texture.
• For a stronger peppermint flavor, add an extra ½ teaspoon of peppermint extract, but be careful not to overpower.
• You can swap the red gel color with natural beet juice powder or omit the color for simple twisted sugar cookies.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a warm oven if you prefer them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of clear vanilla flavoring?

Yes, regular vanilla extract can be used, but it may add a slight tint to the dough, affecting the bright white appearance of the cookies.

How do I prevent the red color from staining my hands and counter?

Use parchment paper to cover your work surface and wear disposable gloves if desired. Wash your hands promptly to reduce staining.

Candy Cane Sugar Cookies Recipe

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★★★★★

4.8 from 66 reviews

• Author: lina
• Total Time: Approximately 2 hours including chilling and baking
• Yield: About 24 candy cane cookies 1x

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Description

Delight in the festive spirit with these Candy Cane Sugar Cookies, featuring a perfect balance of peppermint and vanilla flavors. Soft, buttery, and beautifully twisted in classic red and white candy cane colors, these cookies are a holiday favorite sure to brighten any celebration.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• ½ teaspoon cream of tartar
• 1 tablespoon heavy cream
• 1 large egg, room temperature
• 1½ teaspoons pure peppermint extract
• 1¼ teaspoons clear vanilla flavoring
• ⅛ teaspoon baking powder
• 3 cups all-purpose flour

Coloring

• ½ teaspoon red squeeze gel color

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Instructions

1. Cream Butter: Using a stand mixer or a hand mixer on medium-high speed, cream the unsalted butter for 1½ to 2 minutes in a large bowl until smooth and fluffy.
2. Add Sugar and Cream of Tartar: Reduce the mixing speed to low, add the granulated sugar, cream of tartar, and heavy cream. Increase the speed to medium and mix for 2 to 3 minutes until the mixture is fluffy.
3. Incorporate Egg: Lower the mixer speed to low, add the egg, and mix until fully incorporated and smooth.
4. Add Flavorings: Mix in the peppermint extract and clear vanilla flavoring thoroughly.
5. Add Dry Ingredients: At low speed, gradually add baking powder and flour in ½ cup increments, mixing just until the flour is fully incorporated and no streaks remain.
6. Divide Dough: Split the dough into two equal balls. Cover one dough ball (for the white part) and refrigerate for 1 hour.
7. Color Red Dough: Add the ½ teaspoon red gel color to the remaining dough and mix at low speed until uniformly red with no white streaks. Cover and refrigerate for 1 hour.
8. Preheat Oven and Prepare Baking Sheet: Just before removing dough from the fridge, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Portion Dough: Cut both red and white dough in half, keeping halves refrigerated. Cover work surface with parchment paper to prevent staining.
10. Form Dough Balls: Using a ½ tablespoon, scoop a portion from each color and roll into tight round balls. Chill these dough balls in the refrigerator for 10-15 minutes.
11. Roll Dough Ropes: Using cool hands, roll each dough ball into a 5-inch long rope, keeping the ropes rounded to avoid flattening.
12. Twist Ropes: Lightly press the bottoms of the two ropes together, then carefully twist them, maintaining their rounded shape.
13. Shape and Arrange: Place the twisted ropes on the baking sheet and gently curve the tops into candy cane shapes. Space cookies 2 inches apart.
14. Bake: Bake in the preheated oven for 7 minutes until edges are set but centers remain soft.
15. Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
16. Repeat: Remove the remaining halves of dough from the refrigerator and repeat steps 10 through 14 to bake the rest.

Notes

• Keep hands cool while rolling the dough ropes to prevent the dough from becoming too soft and sticky.
• Use clear vanilla flavoring to avoid discoloring the white dough.
• Chilling the dough before baking helps maintain cookie shape and enhances flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Gel food coloring is recommended for vibrant colors without altering the dough consistency.

• Prep Time: 20 minutes (plus 1 hour chilling time for each dough batch)
• Cook Time: 7 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Candy Cane Sugar Cookies, peppermint sugar cookies, holiday cookies, Christmas cookies, festive dessert, peppermint extract cookies