This easy and delicious Pioneer Woman Candy Cane Cookies recipe is a fun holiday treat! These simple, buttery cookies are perfect for festive celebrations. With a creamy texture and a hint of peppermint, you can easily adjust the colors and toppings for a personalized twist. Perfect for sharing or gifting!
Ingredients Needed
- 2 sticks salted butter, softened (1 cup)
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 3 cups all-purpose flour
- 1/2 – 1 tsp red food coloring
- 3 candy canes, crushed (optional)
How To Make Candy Cane Cookies Recipe
- Cream Butter and Sugar: Beat the softened butter and powdered sugar together in a large bowl or stand mixer on medium speed for 2-3 minutes until light and fluffy. Add the egg, vanilla, and peppermint extract, mixing well to combine.
- Add Flour: Gradually add the flour, one cup at a time, mixing on low speed until fully incorporated. Scrape the sides of the bowl as needed.
- Chill White Dough: Remove half of the dough and shape it into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for 1 hour (or overnight).
- Color Red Dough: Add red food coloring to the remaining dough and mix on low until the color is fully incorporated. Knead the dough to ensure even color, shape into a 1-inch thick disc, and refrigerate for 1 hour.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Shape the Dough: Roll half-tablespoon portions of both the white and red dough into 5-inch ropes. Place the ropes side by side, twist them together, and form into candy cane shapes. Pinch the tops and bottoms to stick them together. If the dough becomes too sticky, re-wrap it and refrigerate for 15 minutes to firm up.
- Bake and Decorate: Bake the cookies for about 12 minutes, or until the white dough is lightly golden. Immediately sprinkle with crushed candy canes, if desired. Allow the cookies to cool completely on the baking sheets.
- Store: Store the cooled cookies in an airtight container with parchment paper between layers for up to one week at room temperature.
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is softened to room temperature for the best texture. Cold butter can make the dough harder to mix, leading to uneven cookies.
- Chill the Dough: Don’t skip the chilling step! Chilling the dough helps it firm up and makes it easier to roll out without getting sticky.
- Use Gel Food Coloring: Gel food coloring works better than liquid for getting a vibrant red dough without changing the texture.
- Twist the Dough Gently: When twisting the red and white dough together, do it gently to prevent the dough from cracking. If it starts to crack, refrigerate it for a few minutes to firm up.
- Watch the Baking Time: Keep an eye on your cookies while baking. They should be lightly golden, not brown, to keep the perfect texture.
How To Store Leftovers
- Refrigerate: Store leftovers s’mores cookiescandy cane cookies in an airtight container with parchment paper between the layers. Keep them at room temperature for up to 1 week.
- Freeze: Place leftovers s’mores cookiescandy cane cookies in a freezer-safe container or bag, with parchment paper between them. Freeze for up to 3 months. Thaw for 1-2 hours at room temperature before serving.
Nutrition Facts
Serving Size: 1 cookie (approximately 26 grams)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 90mg
- Total Carbohydrate: 19g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 1g
More Pioneer Woman Recipes:
Pioneer Woman Candy Cane Cookies Recipe
Description
This easy and delicious Pioneer Woman Candy Cane Cookies recipe is a fun holiday treat! These simple, buttery cookies are perfect for festive celebrations. With a creamy texture and a hint of peppermint, you can easily adjust the colors and toppings for a personalized twist. Perfect for sharing or gifting!
Ingredients
Instructions
- Cream Butter and Sugar: Beat the softened butter and powdered sugar together in a large bowl or stand mixer on medium speed for 2-3 minutes until light and fluffy. Add the egg, vanilla, and peppermint extract, mixing well to combine.
- Add Flour: Gradually add the flour, one cup at a time, mixing on low speed until fully incorporated. Scrape the sides of the bowl as needed.
- Chill White Dough: Remove half of the dough and shape it into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for 1 hour (or overnight).
- Color Red Dough: Add red food coloring to the remaining dough and mix on low until the color is fully incorporated. Knead the dough to ensure even color, shape into a 1-inch thick disc, and refrigerate for 1 hour.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- Shape the Dough: Roll half-tablespoon portions of both the white and red dough into 5-inch ropes. Place the ropes side by side, twist them together, and form into candy cane shapes. Pinch the tops and bottoms to stick them together. If the dough becomes too sticky, re-wrap it and refrigerate for 15 minutes to firm up.
- Bake and Decorate: Bake the cookies for about 12 minutes, or until the white dough is lightly golden. Immediately sprinkle with crushed candy canes, if desired. Allow the cookies to cool completely on the baking sheets.
- Store: Store the cooled cookies in an airtight container with parchment paper between layers for up to one week at room temperature.
Notes
- Use Room Temperature Butter: Make sure your butter is softened to room temperature for the best texture. Cold butter can make the dough harder to mix, leading to uneven cookies.
- Chill the Dough: Don’t skip the chilling step! Chilling the dough helps it firm up and makes it easier to roll out without getting sticky.
- Use Gel Food Coloring: Gel food coloring works better than liquid for getting a vibrant red dough without changing the texture.
- Twist the Dough Gently: When twisting the red and white dough together, do it gently to prevent the dough from cracking. If it starts to crack, refrigerate it for a few minutes to firm up.
- Watch the Baking Time: Keep an eye on your cookies while baking. They should be lightly golden, not brown, to keep the perfect texture.
Pioneer Woman Candy Cane Cookies Recipe