Name: Magical Candy Cane Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp peppermint extract; 2 1/2 cups all-purpose flour; 1/4 tsp salt; Red food coloring; Crushed candy canes or peppermint candies (optional, for garnish); Powdered sugar (optional, for dusting)

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These Magical Candy Cane Cookies are festive, fun, and full of sweet peppermint flavor with a soft, buttery texture that melts in my mouth. I twist red and white cookie dough together to create a beautiful candy cane shape, then bake them until they’re just lightly golden and tender. They’re perfect for holiday baking, cookie exchanges, or anytime I want to add a little magic to my kitchen.

Why You’ll Love This Recipe

I love these cookies because they’re as charming to look at as they are delicious to eat. The buttery vanilla-mint flavor is classic and comforting, while the candy cane shape makes them stand out on any cookie tray. Kids love helping shape them, and they always bring out the holiday spirit. Plus, the dough is easy to work with, and the cookies stay soft for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Granulated sugar
Egg
Vanilla extract
Peppermint extract
All-purpose flour
Salt
Red food coloring
Crushed candy canes or peppermint candies (optional, for garnish)
Powdered sugar (optional, for dusting)

Directions

I start by creaming the butter and sugar together until light and fluffy.
I add in the egg, vanilla extract, and peppermint extract, mixing until smooth.
I gradually add the flour and salt, stirring until a soft dough forms.
I divide the dough in half—leaving one half plain and tinting the other half with red food coloring until it’s a vibrant red.
I wrap both doughs and chill them in the refrigerator for about 30 minutes.
Once chilled, I take a small piece of red dough and a small piece of white dough, rolling each into ropes about 4–5 inches long.
I twist the two ropes together gently and curve one end to create the classic candy cane shape.
I place the shaped cookies on a parchment-lined baking sheet and repeat until all the dough is used.
I bake the cookies at 350°F (175°C) for 8–10 minutes, just until the edges are set but not browned.
While they’re still warm, I sometimes sprinkle crushed peppermint candies on top or dust them with a little powdered sugar for an extra festive touch.

Servings and timing

This recipe makes about 24 candy cane cookies. It takes about 20 minutes to prep, 30 minutes to chill the dough, and 8–10 minutes to bake.

Variations

I sometimes use almond extract instead of peppermint for a different flavor that’s still festive.
For a sparkly finish, I roll the shaped cookies in sanding sugar before baking.
If I don’t want to shape them, I roll the dough into balls and bake them as drop cookies—less magical in shape but just as tasty.
I’ve dipped the ends in white chocolate and sprinkled crushed candy canes for a gourmet twist.
A touch of lemon or orange zest can give the cookies a citrusy spin while still keeping the holiday vibe.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and hold their shape well. For longer storage, I freeze them in a freezer-safe container for up to 2 months.

No reheating is needed, but I let frozen cookies thaw at room temperature before serving.

FAQs

How do I keep the dough from breaking when shaping?

I make sure the dough is chilled but still pliable. If it cracks while rolling, I warm it slightly between my palms before shaping again.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it tightly wrapped in the fridge until I’m ready to shape and bake.

Do I have to use food coloring?

No, but it gives the cookies their iconic candy cane look. I’ve made them without food coloring, and they still taste great—they just look simpler.

Can I double the recipe?

Absolutely. I double it often when I’m making them for parties or gift boxes. Just be sure to chill the dough in batches so it stays easy to work with.

What’s the best way to crush candy canes for topping?

I place them in a sealed plastic bag and crush them gently with a rolling pin or mallet. I try not to crush them too finely—little shards add the best texture and sparkle.

Conclusion

These Magical Candy Cane Cookies are one of my favorite ways to bring holiday cheer into my kitchen. They’re playful, pretty, and full of nostalgic flavor that reminds me of childhood and cozy winter days. Whether I’m making them for a cookie exchange or just for fun, they’re always a hit and add that extra bit of magic to the season.