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Candy Cane Cookies
Candy cane cookies may look impressive, but they're easier than you think! This shortbread recipe is a must-make treat for Christmas.
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
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.
large egg, room temperature1
2
Remove 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
Place 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
Line 2 large baking sheets with parchment paper. Preheat the oven to 375°F.
5
Unwrap 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
Bakes 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.
Nutrition Facts
calories
153 Calories
fat Content
8 g
fiber Content
0 g
sugar Content
6 g
sodium Content
64 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
28 mg
carbohydrate Content
17 g
saturated Fat Content
5 g
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