This year, indulge in these sweet candy cane cookies – perfect for any Christmas spread!
Ahh, the possibilities of sugar cookies.
Cookies are truly the epitome of the Christmas season. This year, I intend on gifting a container tin filled with cookies to my neighbours. I think it’s a great way to get to know them – especially because we’re new in the area.
When it comes to Christmas cookies, I’m always torn on which ones to make. Chocolate chip? Gingerbread? Linzer?
Sugar cookies are a great option because they’re incredibly versatile. My candy cane cookies are a fantastic treat for this time of the year. They give a fun twist (literally!) to the traditional Christmas dessert. Full of flavour and colour, these little delights are tons of fun to make with the kids.
So, how do you make sugar cookies? Well, good news is that my recipe is extremely easy to whip up – and yields impressive results! Recently, I’ve been having fun shaping and molding my sugar cookie dough. Traditionally, sugar cookies are cut out into shapes with cookie cutters. However, I think giving them a 3D shape has given my recent batches some uniqueness (like my Witch Finger Cookies and Bone Sugar Cookies).
Without further ado, here’s my surefire recipe for sugar cookies – more specifically, Candy Cane Cookies! Here’s how to make ‘em:
How to Make Candy Cane Cookies with the Easiest Sugar Cookie Dough
- 1 stick of unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp peppermint extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- 2 tsp red gel food colouring
Yields: 2 dozen cookies
In a large bowl, cream together butter, sugar and egg. Add peppermint extract.
In a separate bowl, sift together all dry ingredients.
Slowly add dry ingredients into wet ingredients and mix until cookie dough forms.
Wrap cookie dough in plastic and refrigerate for at least one hour.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
Remove chilled cookie dough from fridge and let sit for 5 minutes.
Divide cookie dough in two and color one of the halves with red gel food coloring. Knead until completely tinted.
Roll out both cookie dough colors into small spheres, about 1 ½ inches in diameter.
For one cookie, you’ll need one sphere of each color. Roll each one into small logs, about 3 inches long and half an inch in width.
Press both cookie dough logs together at the top, so they’re attached. Twist them around each other.
Roll the cookie dough twist so that they’re completely incorporated with one another – this will create a smooth candy cane cookie and results in a “rod” about 5 inches long.
Continue for the rest and place each one carefully on lined baking sheet.
Bake for about 12 to 14 minutes. Serve with your favorite cookie buttercream dip.