Pioneer Woman Candy Cane Cookies

Pioneer Woman candy cane cookies are tender, buttery shortbread cookies made with butter, powdered sugar and peppermint extract, twisted into red and white ropes in about 1 hour. Try these easy Christmas cookie ideas for cookie exchanges or holiday parties, since the dough is make-ahead friendly and simple to shape.

Chill both doughs for the full hour before you roll and twist, because cold dough keeps the red and white ropes clean and sharp. Skip it and the dough turns sticky, smears together and tears when you shape the canes.

Rolling the white dough in one spot on the counter and the red in another keeps the white ropes from picking up any red streaks. Because the dough is a plain shortbread with just a little peppermint, the cookies stay tender and buttery instead of tasting like candy.

Pioneer Woman Candy Cane Cookies

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

45

minutes

Cooking time

12

minutes

Calories

153

kcal

Soft shortbread dough, half dyed red, gets rolled into ropes and twisted into little canes. They bake just until the white dough turns lightly golden, so the cookies stay tender with a gentle peppermint flavor.

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)
  

Directions

• Make the dough: Beat 2 sticks softened butter and 1 cup powdered sugar until light and fluffy, 2 to 3 minutes. Then mix in 1 egg, 1 teaspoon vanilla and 1 1/2 teaspoons peppermint extract before adding 3 cups flour, 1 cup at a time on low.
• Chill the white dough: Take half of the dough out of the bowl and shape it into a disc about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for 1 hour or overnight.
• Color the red dough: Mix 1/2 to 1 teaspoon red food coloring into the remaining dough on low, adding more until you like the shade. Then knead it a few times on a clean surface, shape it into a 1-inch disc, wrap it and chill for 1 hour.
• Prep the oven: Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F while you get ready to shape.
• Roll and twist: Pinch off 1/2-tablespoon pieces of each color and roll each into a 5-inch rope with your palm. Then lay a red and a white rope side by side, twist, pinch the ends together and bend the top into a cane on the sheet.
• Keep the dough cool: If the dough gets sticky or breaks while you roll, wrap it back up in plastic wrap. A 15-minute rest in the fridge firms it up again.
• Bake and decorate: Bake for 12 minutes, or just until the white dough looks lightly golden. If you're using 3 crushed candy canes, sprinkle them on as soon as the cookies come out, then cool completely on the baking sheets.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make candy cane cookies without food coloring?

You can skip the coloring and make plain golden canes, though they won't have the red stripe. A little beet powder also tints the dough pink, but it won't give you the same bright red.

Can I make the dough ahead of time?

Yes, the wrapped discs keep in the fridge overnight, which the recipe allows. Let a very cold disc sit on the counter for a few minutes first so it's easier to roll without cracking.

Do I need a stand mixer for the dough?

A hand mixer works just as well, so don't worry if you don't own a stand mixer. Just scrape the bowl as you go, and add the flour slowly on low so it doesn't fly out.

Why do my candy cane cookies fall apart when I twist them?

The dough is usually too warm and sticky or rolled too thin. Pop it back in the fridge for 15 minutes, then roll the ropes a little thicker and pinch the ends firmly.

What's the most common mistake with these cookies?

Overbaking is the big one, since the cookies should only turn lightly golden on the white dough. Pull them out right at 12 minutes, because they keep firming up as they cool on the pan.