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86% would make again

Candy Cane Sugar Cookies

These pretty marbled cookies feature a red peppermint-flavored dough swirled with classic sugar dough for a cookie reminiscent of candy canes and peppermint candies. A roll in granulated sugar before baking gives the cookies a sparkly finish, perfect for a festive celebration.

Tasty Team
Candy Cane Sugar Cookies

Ingredients

for 18 cookies

  • 2 ½ cups all purpose flour (320 g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 sticks unsalted butter, room temperature
  • 1 ½ cups granulated sugar (250 g), divided
  • ⅓ cup light brown sugar (65 g), packed light
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¾ teaspoon red food coloring

Nutrition Info

  • Calories 103
  • Fat 0g
  • Carbs 22g
  • Fiber 0g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2–3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2–3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
  4. Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
  5. Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
  6. Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
  7. Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12–14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
  8. Enjoy!

Ingredients

for 18 cookies

  • 2 ½ cups all purpose flour (320 g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 sticks unsalted butter, room temperature
  • 1 ½ cups granulated sugar (250 g), divided
  • ⅓ cup light brown sugar (65 g), packed light
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¾ teaspoon red food coloring

Nutrition Info

  • Calories 103
  • Fat 0g
  • Carbs 22g
  • Fiber 0g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Arrange the oven racks in the upper-middle and lower-middle positions. Preheat the oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup granulated sugar, and the brown sugar on medium speed until smooth and fully combined, 2–3 minutes (alternatively, use a large bowl and an electric hand mixer). Turn the mixer off and scrape down the sides of the bowl, then add the egg and vanilla. Mix on medium speed until light and fluffy, 2–3 minutes, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture and beat until just combined.
  4. Transfer half of the dough (about 2 cups/420 grams) to a medium bowl. Add the peppermint extract and red food coloring to the remaining dough in the stand mixer bowl and mix on low speed until evenly colored, 1-2 minutes. Cover both bowls of dough with plastic wrap and refrigerate for 10 minutes.
  5. Take 1 tablespoon of each dough and roll them into 4-inch-long ropes. Press the ropes together, twirl them into a spiral, then roll into a ball using the palms of your hands. Repeat with the remaining dough. (Tip: wear rubber gloves to prevent the food coloring from staining your skin.)
  6. Roll each cookie dough ball in the remaining ½ cup granulated sugar, then place on the prepared baking sheets, spacing at least 3 inches apart.
  7. Bake the cookies, rotating the baking sheets and swapping from top to bottom rack halfway through, until they are lightly browned on the edges and puffed, 12–14 minutes. Remove from the oven and immediately bang the baking sheets on the countertop to deflate the cookies slightly. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. The cookies will keep in an airtight container for up to 5 days.
  8. Enjoy!

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