Get ready to experience the festive joy baked into every bite with the Magic of Candy Cane Cookies Recipe. These charming cookies combine the swirl of red and white peppermint dough to create delightful candy cane shapes that feel and taste like a holiday hug. Soft, subtly minty, and beautifully striped, they bring a magical touch to any occasion and are sure to become a beloved tradition in your cookie jar.

Ingredients You’ll Need

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This recipe relies on simple yet essential ingredients that work together perfectly to create the soft texture, sweet flavor, and vibrant look of these cookies. Each one plays a key role in making your candy cane cookies truly magical.

1 cup unsalted butter, softened: Provides the creamy richness and tender crumb for the dough.
1 cup powdered sugar: Sweetens the dough smoothly, ensuring a delicate texture.
1 large egg, room temp: Acts as a binder for stability while keeping the dough soft.
1 tsp vanilla extract: Adds warm, comforting depth to the overall flavor.
½ tsp peppermint extract: Brings that unmistakable holiday peppermint kick.
2½ cups all-purpose flour: Forms the structure of the cookies for perfect shape.
½ tsp salt: Balances sweetness and enhances all the flavors.
Red gel food coloring: Creates the iconic bright red swirl with vivid color, using gel means less mess and bold results.

How to Make Magic of Candy Cane Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter with powdered sugar until your mixture is light, smooth, and fluffy. This step is essential because it incorporates air that helps give your cookies a tender and soft texture you’ll love.

Step 2: Add the Egg and Extracts

Next, mix in the room-temperature egg along with vanilla and peppermint extracts. The egg binds everything together while the peppermint extract infuses each bite with that festive freshness, perfectly balanced by hints of vanilla.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually fold this dry mixture into your wet ingredients to create a smooth, pliable dough. This gradual mixing prevents overworking the dough, keeping the cookies soft instead of tough.

Step 4: Color the Dough

Divide the dough into two equal portions. Add red gel food coloring to one half and knead until the color is evenly distributed. This step is where the visual magic begins, giving you bright red dough that will contrast beautifully against the plain white half.

Step 5: Chill the Dough

Wrap each dough portion in plastic wrap and chill for about an hour. Chilling firms up the dough, making it easier to roll into the iconic candy cane shapes and ensuring sharper, cleaner lines in your cookie designs.

Step 6: Shape Your Candy Canes

Preheat your oven to 180°C (350°F). Roll equal pieces of red and white dough into ropes approximately the same length and thickness. Twist the ropes gently together, then curve to form candy cane shapes. This shaping is super fun and adds that festive charisma to your treats.

Step 7: Bake and Cool

Arrange the shaped cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes until just set. Avoid overbaking to keep these cookies soft. Allow the cookies to cool on the trays before moving them; this resting time helps maintain their delicate shape.

How to Serve Magic of Candy Cane Cookies Recipe

The image shows a close-up of a round cookie shaped like a ring with alternating thick red and light beige twisted stripes. The cookie has a grainy sugar coating that sparkles under the light. The twisted stripes form a spiral pattern that goes around the ring, with the red stripes looking slightly rough and the beige stripes smooth but cracked. The cookie is placed on a white marbled surface with a soft focus on another cookie in the background. The texture detail is very clear, showing the sugar crystals and fine cracks on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

If you want to add a little extra sparkle, sprinkle the dough with sanding sugar before baking. This not only adds a festive shimmer but also gives a slight crunch pleasant to the palate. Alternatively, drizzle with melted white chocolate or dip the ends in chocolate for a luxe twist.

Side Dishes

These peppermint cookies pair wonderfully with a warm cup of cocoa, spiced chai, or even a glass of cold milk. Their soft texture and refreshing peppermint flavor complement rich drinks and make each bite even more satisfying.

Creative Ways to Present

Package candy cane cookies in clear cellophane tied with a festive ribbon for charming holiday gifts. You can also arrange them in a decorative plate or nestle them alongside other holiday cookies on a dessert platter to make any gathering feel extra merry and bright.

Make Ahead and Storage

Storing Leftovers

Store leftover Magic of Candy Cane Cookies in an airtight container at room temperature. They stay fresh and soft for up to a week, making them perfect for enjoying throughout the holiday season or sharing with friends and family.

Freezing

You can freeze the dough for up to three months, which is a lifesaver when preparing ahead. To freeze baked cookies, make sure they are completely cooled and place them in layers separated by parchment paper inside an airtight container or freezer bag.

Reheating

To refresh cookies after freezing, allow them to come to room temperature or warm gently in a preheated oven at low temperature for a few minutes. This helps revive their soft texture and enhances the peppermint aroma once again.

FAQs

Can I use regular food coloring instead of gel?

You can, but gel food coloring is highly recommended because it delivers a more vibrant color without affecting the dough’s consistency or making it sticky.

Is peppermint extract necessary, or can I substitute it?

Peppermint extract is crucial for that holiday flavor, but if unavailable, a small amount of spearmint extract or mint-flavored oil can work as substitutes with a slightly different note.

How long can I store these cookies before they go stale?

Stored properly in an airtight container at room temperature, these cookies stay deliciously fresh for about one week.

Can I make this recipe vegan or dairy-free?

While the standard recipe uses butter and egg, you can experiment with vegan butter and flax egg substitutes, but note that texture and flavor may vary slightly.

What if my dough is too sticky after adding food coloring?

If the dough is sticky, sprinkle a small amount of flour and knead gently until manageable. Be careful not to add too much flour to avoid dry cookies.

Final Thoughts

Trying the Magic of Candy Cane Cookies Recipe is like inviting the warmth and joy of the holidays right into your kitchen. With every soft, peppermint-kissed bite and festive swirl, these cookies bring smiles and sweet memories for all ages. Trust me, once you make them, they’ll become a special tradition you’ll look forward to year after year.

Magic of Candy Cane Cookies Recipe

Print Recipe

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4.1 from 12 reviews

Magic of Candy Cane Cookies are soft, festive peppermint sugar cookies shaped into charming red and white candy cane swirls. With a delicate balance of vanilla and peppermint extracts, these delightful holiday treats bring a splash of color and flavor to your seasonal celebrations.

Author: Chef
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Dough

1 cup unsalted butter, softened
1 cup powdered sugar
1 large egg, room temperature
1 tsp vanilla extract
½ tsp peppermint extract
2½ cups all-purpose flour
½ tsp salt
Red gel food coloring (as needed)

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Instructions

Prepare Butter and Sugar: Beat the softened butter and powdered sugar together until the mixture is smooth and fluffy to create a light base for the dough.
Add Wet Ingredients: Mix in the egg, vanilla extract, and peppermint extract thoroughly until well combined and smooth.
Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt, then gradually add this dry mix into the wet ingredients, stirring until a soft dough forms.
Divide and Color Dough: Split the dough evenly into two portions. Add red gel food coloring to one half and mix until the color is uniform, leaving the other half white.
Chill the Dough: Wrap both the red and white doughs separately in plastic wrap and chill them in the refrigerator for 1 hour to firm up for easier handling.
Preheat Oven: Set your oven to 180°C (350°F) so it’s ready for baking when the dough is shaped.
Shape Candy Canes: Roll equal portions of red and white dough into ropes, twist them together gently, and shape into classic candy cane forms.
Prepare for Baking: Place the shaped candy canes onto a baking sheet lined with parchment paper to prevent sticking and ensure even baking.
Bake the Cookies: Bake for 8 to 10 minutes, or until the cookies are just set and still soft, then remove from the oven.
Cool and Serve: Allow the cookies to cool on the baking trays before transferring them to a wire rack or serving plate.

Notes

Chilling the dough between batches makes it easier to shape and handle.
Use a teaspoon to portion dough evenly for consistent cookie sizes.
Gel food coloring provides bolder color without making the dough too wet.
The dough can be frozen for up to 3 months for convenient future baking.
For added holiday sparkle, dust the shaped cookies with sanding sugar before baking.