The holiday season isn’t complete without these adorable, twisty, and oh-so-sweet Candy Cane Sugar Cookies! They’re buttery, lightly crisp on the outside, and soft on the inside. Plus, they’re incredibly fun to make! You’ll love the simple ingredients and easy method, and they’re guaranteed to bring some Christmas magic to your kitchen.
Let’s get started on these festive treats!
Method
Mix the Wet Ingredients
Start by creaming the butter and sugar together in a large mixing bowl. Use an electric mixer or whisk to beat them until the mixture turns light, fluffy, and pale in color. This process helps incorporate air into the dough, giving the cookies a soft texture. Next, crack in the egg and add the vanilla extract. Beat the mixture again until the ingredients are fully combined and smooth. The vanilla enhances the sweetness and adds depth of flavor, making these cookies even more delightful.
Prepare the Dry Ingredients
In a separate medium-sized bowl, sift together the flour, baking powder, and baking soda. Whisk them well to ensure even distribution of the leavening agents. This step is crucial because it helps the cookies rise properly while maintaining their delicate texture. By whisking beforehand, you prevent any clumps and create a well-balanced dough.
Combine the Ingredients
Slowly add the dry ingredients into the wet mixture, incorporating them gradually. Use a spatula or a low-speed setting on your electric mixer to combine until a soft dough forms. Be careful not to overmix stirring just until the flour disappears will keep your cookies tender and prevent them from becoming dense or tough.
Divide & Color the Dough
Once the dough is ready, divide it into two equal portions. Place one half in a separate bowl and add 6-10 drops of red food coloring. Mix it in thoroughly using a spatula or your hands until the color is evenly distributed. The vibrant red color will contrast beautifully with the plain dough, creating the signature candy cane effect.
Roll & Twist the Dough
Take a small portion of each dough (about the size of a tablespoon) and roll it into a thin rope, roughly 5 inches long. Try to keep them uniform in thickness to ensure even baking. Place one red and one white rope side by side, then gently twist them together. The best way to do this is by pinching both ends and rolling them slightly in opposite directions until they form a spiral pattern. Once twisted, carefully shape the dough into a candy cane curve.
Shape & Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the twisted dough shapes on the baking sheet, leaving about an inch of space between each cookie to allow for slight spreading. Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges of the cookies turn a light golden brown. Be careful not to overbake, as they will continue to set after being removed from the oven.
Cool & Enjoy
Once baked, remove the cookies from the oven and let them rest on the baking sheet for 2-3 minutes. This allows them to firm up slightly, preventing breakage when transferring. Then, carefully move them to a wire cooling rack and let them cool completely. Once cooled, your festive Candy Cane Sugar Cookies are ready to enjoy!
Necessary Tools
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
Candy Cane Sugar Cookies
Cuisine: GermanyDifficulty: Easy12
servings15
minutes10
minutes25
minutesIngredients
1/2 cup butter (softened)
3/4 cup white sugar
1 egg
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
6-10 drops red food coloring
Directions
- Mix the Wet Ingredients: In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla, then mix well.
- Prepare the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and baking soda.
- Combine: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Divide & Color: Split the dough into two equal portions. Add red food coloring to one half and mix until evenly colored.
- Roll & Twist: Take a small piece from each dough portion and roll it into thin ropes. Place a red and white rope side by side and gently twist them together to create a candy cane shape.
- Shape & Bake: Place the twisted dough onto a parchment-lined baking sheet, shaping it into candy canes. Bake at 350°F (175°C) for 8-10 minutes or until slightly golden at the edges.
- Cool & Enjoy: Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
Notes
- Even Twisting: Roll your ropes evenly so they bake at the same rate.
- Don’t Overwork the Dough: Overmixing can make the cookies tough instead of soft and buttery.
- Spacing is Key: Leave enough space on the baking sheet because they will spread slightly.
Serving Suggestions
- With Hot Chocolate: These cookies pair perfectly with a steaming mug of hot cocoa topped with marshmallows.
- Gift-Worthy Treat: Package them in a cute holiday tin with a ribbon for an adorable homemade gift!
- With Ice Cream: Crumble them over vanilla ice cream for a festive dessert.
Fun Fact
Did you know that candy canes date back to 1670? They were originally plain white and straight. The red stripes were added in the early 1900s, making them look just like these cookies!
Conclusion
These Candy Cane Sugar Cookies are the perfect way to bring a little extra joy to the holidays! Whether you’re baking with kids, making treats for a party, or just indulging in some festive fun, they’re guaranteed to be a hit. So, grab your ingredients and let’s make some holiday magic one delicious twist at a time!
