Only 12 days until Christmas and you know what that means…bring on the Christmas cookies!! I have seen these candy cane twist cookies before and I thought they’d be fun to make with my son. Well, every recipe I found called for peppermint extract. You don’t have any of that? Ya. me neither. So I decided to make up this recipe using real candy canes instead. We had bought them for our Christmas tree last year until we realized that that was a bad idea. We have a toddler and slowly the candy canes kept disappearing! And we would find our son hiding with the evidence. We won’t be putting those on our tree ever again.
My original plan was to use red food coloring but apparently I was all out. Green is still festive, right??
Side note, you can use the twisted dough to make letters too!
Candy Cane Sugar Cookies
- 1/2 cup butter (1 stick), room temperature
- 1 cups sugar
- 2 eggs
- 1 teaspoons vanilla
- 2.5 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 candy canes, crushed
- red or green food coloring
- white crystal sugar, optional
- Preheat oven to 375 degrees. Grease 2 cookie sheets and set aside.
- Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla.
- Add flour, salt, baking soda and mix until just combined.
- Remove half the dough and set aside.
- To the remaining dough, add crushed candy canes and food coloring. Mix well until the color is thoroughly incorporated.
- Working with small portions at a time, roll out a long snake of the white dough and an equal amount of the colored dough.
- Lay the dough snakes side by side and then twist them together. Every 4 inches, cut the dough and form it into a candy cane shape on the cookie sheet. Repeat with remaining dough. Sprinkle the tops of the cookies with the sugar if you’d like.
- Bake cookies at 375 degrees for 5-6 minutes (I promise you don’t need longer!). Let cool on sheet for a few minutes before transferring to a cooling rack.
Makes about 2 doz candy canes