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Candy Cane Sugar Cookie Pie

A festive, thick, and chewy sugar cookie baked in a pie dish, topped with fluffy peppermint buttercream and crushed candy canes. Easily adaptable for gluten-free and dairy-free diets.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 0.5 cup unsalted butter softened (or dairy-free butter)
  • 0.75 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 1.5 cups all-purpose flour (or 1:1 GF flour)
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
Peppermint Frosting
  • 0.5 cup unsalted butter softened (or dairy-free butter)
  • 2 cups powdered sugar
  • 0.5 tsp peppermint extract
  • 1-2 tbsp heavy cream (or plant milk)
  • 0.5 cup candy canes crushed

Equipment

  • 9-inch Pie Dish or Cake Pan
  • Mixing bowls
  • Electric hand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or round cake pan generously.
  2. Cream butter and granulated sugar together until light and fluffy (approx 2-3 mins). Mix in egg and vanilla.
  3. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to wet ingredients, mixing until just combined.
  4. Press dough evenly into the prepared pie dish. Bake for 18-22 minutes until edges are golden and center is just set.
  5. Allow cookie pie to cool completely on a wire rack.
  6. Whip butter, powdered sugar, peppermint extract, and cream until fluffy. Spread over cooled cookie.
  7. Top immediately with crushed candy canes and serve.

Notes

For a gluten-free version, ensure your flour blend contains xanthan gum. Store leftovers in an airtight container at room temperature for up to 3 days.