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Candy Cane Sugar Cookies


This is my favorite, go-to sugar cookie recipe because it bakes up light, buttery cookies that are lightly almond scented and hold their shape when they bake.  Now, you could use this dough, un-tinted for decorating purposes but I thought it’d be fun to twist them into candy canes.


5.0 from 1 reviews

Candy Cane Sugar Cookies
Prep time

Cook time

Total time


Serves: 2-3 Dozen

  • 1½ c unbleached flour
  • 1 ts baking powder
  • ¼ ts fine salt
  • 1 stick soft unsalted butter
  • ¼ c brown sugar
  • ¼ c white sugar
  • 1½ ts almond extract {vanilla or peppermint}
  • 1 room temperature egg
  • 1 tb red food color {in half the dough}

  1. In the first bowl, sift together all the dry ingredients: flour, baking powder, and salt.
  2. In the second bowl, cream together all the wet ingredients: butter and sugars.
  3. Add the extract and egg.
  4. Divide the dough evenly and add the red color to half the dough.
  5. Gather it in some plastic wrap and refrigerate for about 30 minutes.
  6. Tear off even strips from the white and red dough and roll into ropes with the palm of your hands {the warmth will help them be more pliable}.
  7. Push the two ropes together and twist, making a crook at the neck to create the candy cane shape.
  8. Chill the shaped cookies for 15-20 minutes if you want cookies that don’t spread too much but bake at 350 for 10-12 minutes if you don’t mind them being a bit puffy.

Does not include chilling time.


Your Squishy Monster ^.~

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