Candy Cane Cookies

Make adorable candy cane cookies with this easy recipe! Simple sugar cookie dough swirled with red creates festive Christmas treats that look impressive.

Course Baked goods, Baking, Christmas, Cookies

Cuisine American

Keyword candy cane cookies, Sugar cookie, Sugar cookies

Prep Time 1

Cook Time 15

Chilling time 30

Total Time 1 45

Servings

Calories 155kcal

Author Alida Ryder

Ingredients

1 cup (225g) butter room temperature
1 cup (200g) sugar
1 egg
1 teaspoon vanilla extract
3 cups (375g) flour
1/3 cup (45g) cornstarch
1 teaspoon salt
1-2 tsp red gel food colouring

Instructions

In the bowl of a mixer, cream together the butter and sugar until light and creamy.
Beat in the vanilla and egg scraping down the bowl after mixing in.
Sift together the dry ingredients then add to the butter mixture. Mix on medium speed until incorporated.
Divide the dough into two and add the red colouring to one batch. Knead in until a vibrant red is achieved.
Roll each piece of dough into a log, wrap in plastic wrap and refrigerate for 10-15 minutes.
Cut a piece of each off then roll each piece into thin logs - approximately ½-inch/1cm wide.
Wrap the two logs around each other, carefully. Roll the dough together.
Cut each log into 2-3 pieces, depending on how big you want the candy cane cookies to be, then shape each into a candy cane.
Place the cookies on baking sheets line with parchment paper.
Place the cookies in the fridge for 30 minutes.
Pre-heat the oven to 180ºC/350°F.
Place the baking sheets into the oven and allow to bake for 10-12 minutes until just set.
Remove from the oven and allow to cool for 10 minutes.
Allowing the cookies to cool will set the cookies' shape.

Video

Notes

I got 36 candy cane cookies out of this amount of dough but my candy canes weren't very large. The amount of cookies will depend on how big you make the candy canes.

Nutrition