These Candy Cane Cookies are a mix between buttery shortbread and chewy sugar cookies. And they’re great for making with the whole family!

They’re also way easier to make than they look! You simply make one sugar cookie dough, split in two parts, and add red food coloring to one half. Roll into ropes and twist together to bake!

Ingredients you’ll need:

Flour
Butter
Vanilla
Powdered Sugar
Granulated Cane Sugar
Red Food Coloring
Egg
Salt
(Optional) Peppermint Extract or Almond Extract

Other Christmas Cookie Recipes:

If you’d like the recipe, just click the text!

How to Store Fresh Cookies:

1. Let cookies cool completely.

2. Store at room temperature in an airtight container, like Tupperware or ziplock bags, for up to 4 days.

Bake with me!

Candy Cane Sugar Cookies

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Prep Time20

Cook Time12

Total Time32

Servings:

Ingredients

1 cup 2 sticks Unsalted Butter
1/2 cup Granulated Cane Sugar
1 tsp. Vanilla Extract
1/2 cup Powdered Sugar
1 large Egg beaten
2 3/4 cups All Purpose Flour
3/4 tsp. Fine Sea Salt
1/2 tsp. Baking Powder
Red Food Coloring
Optional 1 tsp. Almond Extract, or peppermint extract

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, vanilla, and almond extract. Beat until smooth, about 2-3 minutes.
Add the powdered sugar, beaten egg, baking powder, and salt. Mix for 1 minute.
Add the flour and mix just until combined. Divide the dough into two equal parts. Wrap one half tightly in plastic wrap.
Add red food coloring to desired preference to the remaining half still in the stand mixer bowl. Mix until the food coloring has evenly distributed. Wrap the dough tightly in plastic wrap, then place both cookie dough balls in the fridge to chill 30 minutes to 1 hour.
Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
The dough should be chilled but still malleable to shape. If not, let it sit on the counter for 5-10 minutes.
Pinch of 1" pieces from both the regular and red cookie dough. Roll each into a 5-6" rope, then place side-by-side. Twist the two together, then shape into a candy cane shape. Place on the prepared baking pans. Repeat with remaining dough.
Top the cookies with extra granulated cane sugar. Bake for 8-10 minutes, until barely golden. Let cool 5 minutes on the pan, then transfer to a baking wire rack to cool completely.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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