Candy Cane Sugar Cookies
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Why You’ll Love This Recipe
- Candy Cane Sugar Cookies are cute and festive!
- You only need a few simple ingredients like sugar, butter and flour.
- The perfect cookie to make during this time of year.
- Great for cookie swaps, or even better for Santa.
- Half the dough is colored red with beet powder to create those candy cane stripes.
- The dough can be made days before to save on prep time.
- These cookies are perfectly buttery and sweet!
Ingredients And Substitutions
These are the main ingredients and substitutions for Candy Cane Sugar Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
The main ingredient in these sugar cookies if of course sugar. White cane sugar works best to create that white and red coloring. Coconut sugar will work as well, but your white will be more of a brown color.
Use grass-fed salted butter for best results. You can also use unsalted butter, but i recommend adding in some salt to the recipe then.
Eggs will help bind the ingredients and create a lovely texture.
Vanilla extract is necessary for any cookie recipe. I like to use vanilla bean paste, but extract works just as good.
Almond extract adds a distinct flavor that you will not miss!
All purpose flour is the best to use for the recipe. I have not tested with a gluten-free flour or whole wheat. If you try, please let me know in the comments.
Baking powder helps these cookies rise during bake time.
You can use red food coloring for half the dough, or something more natural such as beet powder which is what I used.
How To Make
ONE: In an electric mixer, beat together the sugar and butter until well combined. Then, add in eggs and extracts and beat once more.
TWO: Add in the flour and baking powder and use the paddle attachment to combine all ingredients. Don’t overwork the dough, mix until they are just combined.
THREE: Split the dough in half, and add one half back into the mixer. Wrap the other one if plastic wrap and pop it in the fridge. Use beet powder or food coloring to color the half red and then wrap it in plastic wrap and place in the fridge.
FOUR: When ready, divide the dough into 30 equal parts. Roll each part into a ball, and then into a log.
FIVE: Place the red and white next to each other and twist to create those candy cane stripes. Place on a baking sheet and bake for 10 minutes, or until slightly golden brown.
Tips And Tricks
Refrigerate dough for a minimum of two hours, or overnight.
Dough can be refrigerated up to 4 days.
If the dough is cracking when you are twisting them together, then try warming up the dough more between the palm of your hands.
Flour a clean working surface if your dough is sticking to your counter tops.
These won’t spread a ton, so make sure the shape the cookies are going in, is the shape you want them once they come out.
How To Serve And Store
Serve these Candy Cane Sugar Cookies at room temperature, or just out of the oven. Enjoy with a glass of milk or a cup of coffee.
Store leftovers in an airtight container on the countertop and enjoy up to 5 days. Cookies can also be stored in the freezer and enjoyed up to 60 days.
Taste And Texture
These Candy Cane Sugar Cookies are sweet, buttery and flakey.
The texture is slightly crispy on the edges, but soft, chewy and tender.
Frequently Asked Questions
I have not tested this recipe with any other flour other than all purpose flour.
I have not tested this recipe without eggs or with vegan butter.
Other Recipes You May Like
- Frozen Hot Chocolate Cookies
- Chocolate Pinecones
- Sugar Cookie Truffles
- Chocolate Thumbprint Cookies
- Gingerbread Men Cookies
If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!