With a simple little twist of the dough, this sugar cookie turns into a platter of red & white candy canes.
These cookies would make a great gift for anyone who loves all things holiday. The sugar cookie dough is versatile. It can be easily rolled and cut out into holiday shapes. Be sure to keep the dough chilled and it will fully cooperate. If it gets warm, it does get floppy and won’t be all that easy to transfer to a prepared baking sheet. I use the freezer a lot while working with dough like this. The big chill is your cookie dough best friend.
Also, if you want to skip the food coloring – I use AmeriColor Gel – try making candy canes with one small piece of dough rolled into a skinny rope and dip it into coarse holiday colored sugar. Or try doing that with two different colors with two ropes of dough and twist those together into a candy cane. The dough offers lots of possibilities.
The dough might seem a little gooey as you are mixing it – don’t be tempted to add more flour because once it chills it will be fine. If you add more flour and it chills it will be too dry. GF flour needs a chance to hydrate fully which means resting (and getting cold).
This recipe makes a dozen large candy canes, but if you want to transport them, you probably want to make them smaller because they aren’t especially sturdy if they are huge. Smaller candy canes will be much more able to stand being moved around and the yield will be more than a dozen.
However you use the dough, it’ll make some really tasty holiday cookies. By the way, I am partial to decorated cut-out snowmen and Christmas trees. Just saying.
|Sugar Cookie Candy Canes||
- 100 grams granulated sugar (1/2 cup)
- 145 grams unsalted butter, room temperature (10 tablespoons)
- 40 grams sour cream (3 tablespoons)
- 1 extra large egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 325 grams Canteen flour blend (2 ½ cups) (see notes)
- 3-5 drops red gel coloring (AmeriColor is gluten-free) (optional)
- In a large bowl beat the sugar, butter, and sour cream together with a wooden spoon. Add the egg and mix until blended in. Add vanilla, salt, baking soda and mix until blended. Add flour and stir until mixture is incorporated and no dry matter remains. Divide dough in half. Remove half the dough from the bowl, flatten and wrap in plastic wrap. Add 3-5 drops of gel color (red) to the other half still in the bowl and stir completely to mix in. Wrap in plastic wrap and flatten into a disk. Refrigerate for at least four hours and overnight is better.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Divide each half of dough evenly into 12 to 16 pieces (12 pieces makes five-inch candy canes while 16 pieces will make 3.5 to 4-inch candy canes which will more sturdy when moved around).
- Working quickly to keep the dough chilled, roll each piece of dough into a long skinny log about 7-10-inches long. Line up a red and regular dough piece next to one another. Beginning at one end, twist the pieces together gently so they look like a barber shop pole. Shape them into a candy cane on the parchment and trim the edges. Continue until all the candy canes are shaped, placing them about an inch apart on the baking sheet. Refrigerate for 20 minutes before baking.
- Bake 13-16 minutes (less for smaller cookies) or until the light color starts to show a little golden color – but not too much. Cool in the pan about 10 minutes and then carefully remove cookies carefully to a rack to cool completely. Can be store in a tin. Makes 12 to 16 cookies.
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