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Pioneer Woman Candy Cane Cookies

Pioneer Woman Candy Cane Cookies - recipe card
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These buttery, tender shortbread-style cookies are shaped into classic candy cane twists and finished with a peppermint-studded glaze. The slight saltiness of butter balances the sweet mint, creating a festive, melt-in-your-mouth cookie perfect for holiday cookie exchanges.

Ingredients

Scale
  • For the Cookies:
  • 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon fine sea salt
  • 1 cup plus 2 tablespoons (150g) all-purpose flour, spooned and leveled
  • Red gel food coloring (about 10-12 drops for deep red)
  • For the Glaze:
  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 2 tablespoons (30ml) whole milk
  • 1/4 teaspoon peppermint extract
  • 2 tablespoons (20g) crushed candy canes (about 2 mini candy canes, crushed fine)

Instructions

  1. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper. This ensures even heat distribution and prevents sticking without additional greasing.
  2. In a large bowl using a hand mixer or stand mixer fitted with paddle attachment, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light, fluffy, and pale in color. Scrape the bowl sides once. This creaming process incorporates air for a tender texture.
  3. Add the egg yolk, peppermint extract, and fine sea salt. Beat on medium speed for 30 seconds until fully combined, scraping the bowl. The yolk adds richness without thinning the dough like the whole egg white would.
  4. Reduce speed to low. Gradually add the flour in two additions, mixing just until a soft dough forms and no dry streaks remain. Do not overmix — this develops gluten which would make cookies tough.
  5. Divide the dough in half (about 150g each). Place one half back into the mixing bowl. Add the red gel food coloring, 6-8 drops initially, and mix on low until evenly tinted a vivid red. Add 2-4 more drops if needed for a deep crimson. Keep the other half plain.
  6. To shape the cookies, pinch off a 1-inch piece (about 15g) from the plain dough and a same-size piece from the red dough. On a clean, unfloured work surface, roll each piece into a 4-inch long rope, about 1/4-inch (6mm) thick. If the dough sticks, lightly dust your hands with flour.
  7. Gently twist the two ropes together, starting from the top, until they spiral into one striped rope about 5 inches long. Curve the top 1 inch downward to form the candy cane hook shape. Place on prepared baking sheet, spacing cookies 2 inches apart.
  8. Repeat with remaining dough. You should get about 16 cookies total (8 per batch). If dough becomes too soft to roll, refrigerate for 10 minutes. Chilled dough is firmer and holds the twist shape better.
  9. Bake one sheet at a time, on the middle rack, for 9-11 minutes, until the bottoms are just barely golden and the tops look dry, not browned. The cookies will feel soft but will firm up as they cool. Overbaking causes them to spread and lose their shape.
  10. Let cookies cool on the baking sheet for exactly 5 minutes. The soft structure needs this rest to set. Then transfer to a wire rack to cool completely, about 20 minutes, before glazing.
  11. Make the glaze: In a small bowl, whisk together sifted confectioners’ sugar, whole milk, and peppermint extract until smooth and thick, but still pourable (add milk 1 teaspoon at a time if too thick). Stir in crushed candy canes just before glazing.
  12. Dip the curved top of each cooled cookie into the glaze, letting excess drip off. Place back on the wire rack, glazed side up. Allow the glaze to set for 20-30 minutes at room temperature until firm and glossy. Store in an airtight container at room temperature.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, layer unglazed cookies between wax paper in a freezer-safe container for up to 3 months. Thaw at room temperature for 20 minutes, then glaze before serving. Do not refrigerate — condensation will soften the cookies. For best flavor, use pure peppermint extract, not mint extract (which often includes spearmint). Crush candy canes in a ziptop bag with a rolling pin; avoid fine dust for added texture.

Nutrition

Keywords: candy cane cookies, peppermint cookies, Christmas cookies, Pioneer Woman cookies, shortbread cookies, holiday baking, butter cookies, peppermint extract, red and white cookies, festive cookies

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