Candy Cane Cookies

Name: Candy Cane Cookies
Prep time: 45 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 2 sticks salted butter, softened; 1 c. powdered sugar; 1 large egg, room temperature; 1 tsp. vanilla extract; 1 1/2 tsp. peppermint extract; 3 c. all-purpose flour; 1/2 - 1 tsp. red food coloring; 3 candy canes, crushed (optional)

The cutest treat of the holiday season.

By Erin MerharUpdated: Dec 12, 2024

4.3

3 Ratings

Jump to recipe

the pioneer womans candy cane cookies recipe

Will Dickey

Yields:

24 serving(s)

Prep Time:

45 mins

Total Time:

1 hr

The arrival of candy canes on grocery store shelves is a sure sign that Christmas time is here—or at least Christmas baking! While these candy cane cookies might look complicated, they're actually quite simple to make. The recipe starts with a classic shortbread cookie dough, flavored with a tiny bit of peppermint and vanilla extract. Half of the dough is dyed red, before being twisted up with its plain counterpart and baked to buttery, tender perfection. There's no Christmas cookie more festive than peppermint treats.

What can you use instead of peppermint extract in candy cane cookies?

You can substitute other extracts like almond or even lemon in place of the peppermint for a cookie that's a little different but just as delicious!

How do you crush candy canes for cookies?

Unwrap the candy canes or peppermint candies and place them in a zip-top plastic bag in a single layer on a countertop. Rap the bag gently with a rolling pin, the bottom of a small, heavy-bottomed skillet, or the flat side of a meat mallet. Watch where you are hitting the bag, though. You want the candy to get crushed evenly, rather than some pieces remaining large while others turn to dust.

Will candy canes melt in the oven?

Yes, when heated at any temperature over 300°F for an extended period of time, candy canes will melt. If you're using crushed candy canes to decorate these candy cane cookies, it's best to sprinkle them over the top as soon as the cookies come out of the oven. The heat of the cookie will melt the candy cane sprinkles slightly so that the candy sticks.

How long can I store candy cane cookies?

Once cooled completely, candy cane cookies can be stored in an air-tight container in a single layer, between sheets of parchment paper, for up to one week at room temperature and up to two weeks in the refrigerator.

Can you freeze candy cane cookies?

Yes! These cookies can be placed in an airtight container and frozen for up to three months. Let them thaw at room temperature before serving.

Advertisement - Continue Reading Below

Ingredients

Directions

1. Step 1 Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and peppermint extract and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.
2. Step 2Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight).
3. Step 3Place the red food coloring in the bowl with the remaining dough. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Wrap tightly with plastic wrap and refrigerate for 1 hour.
4. Step 4Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F.
5. Step 5Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. (It’s best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don’t pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. Carefully transfer to the sheet trays and form into a candy cane shape. Continue to roll, twist and form all of the cookies. (If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again).
6. Step 6Bakes the cookies 12 minutes, or just until the white dough looks lightly golden. If decorating with crushed candy canes, sprinkle as soon as they come out of the oven. Let cool completely on the baking sheets. Store in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature.