Celebrate the holidays with these festive Magic Candy Cane Cookies, a soft, buttery treat with a swirl of peppermint-flavored red and white dough. Perfect for gifting, cookie exchanges, or cozy nights with hot cocoa, these cookies bring holiday magic to every bite.
Advertisements
Ingredients
- 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
Instructions For Magic Candy Cane Cookies
1. Prepare the Dough Base
- In a large bowl, beat the butter and powdered sugar until creamy and fluffy.
- Add the egg, vanilla extract, and peppermint extract; mix until just combined.
2. Combine Dry Ingredients
- In a separate bowl, whisk together the flour and salt.
- Gradually fold into the butter mixture until a soft dough forms.
3. Divide and Color the Dough
- Split dough into two equal portions.
- Leave one portion plain (white dough).
- Add red gel food coloring to the second portion and knead until evenly colored.
- Wrap both doughs in plastic wrap and chill for at least 1 hour.
4. Shape the Candy Canes
- Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
- Pinch equal amounts of red and white dough and roll each into 10–12 cm ropes.
- Twist the ropes together and curve one end to form the candy cane shape.
- Place on prepared baking sheets with slight spacing.
5. Bake and Cool
- Bake for 8–10 minutes, until cookies are set but not browned.
- Let cool on trays for 5 minutes before transferring to a wire rack.
Advertisements
Pro Tips
- Use room-temperature butter for smooth, even dough.
- Gel food coloring ensures bold color without stickiness.
- Chill dough for easier shaping and defined candy cane twists.
- Work in small batches to keep dough cold and manageable.
Why This Recipe Works
- Soft, tender texture – melts in your mouth, not crunchy.
- Festive peppermint flavor – perfect holiday aroma and taste.
- Eye-catching red-and-white swirl – looks like candy canes straight from a Christmas card.
- Kid-friendly shaping – fun to twist and roll dough together.
- Make-ahead convenience – prepare dough days in advance and bake fresh.
Substitutions & Variations
- Swap peppermint extract for almond extract for a nutty twist.
- Add orange zest to the white dough for a citrusy holiday flavor.
- Dip baked cookies in dark chocolate and sprinkle with crushed peppermint for extra festive flair.
- Form spirals or checkerboards instead of candy canes for fun shapes.
Make-Ahead, Storage & Reheating Guide
- Dough can be chilled up to 3 days or frozen for up to 3 months.
- Baked cookies store in an airtight container at room temperature for 1 week.
- Freeze cookies in layers separated by parchment; thaw at room temperature before serving.
Advertisements
Serving Ideas For Magic Candy Cane Cookies
- Pair with peppermint hot cocoa, mulled wine, or eggnog latte.
- Bundle in cellophane bags for gift baskets or stockings.
- Arrange alongside other holiday cookies for a festive cookie platter.
Nutrition (Per Serving Estimate)
- Calories: 150 kcal
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
- Sugar: 12g
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes! Chill for up to 3 days or freeze for later. Thaw slightly before shaping.
Advertisements
Q: How do I achieve the perfect red color?
A: Use gel food coloring, starting with a small amount. Adjust until desired shade.
Q: Can I skip peppermint extract?
A: Yes, use vanilla alone for a milder flavor.
Q: Will the cookies spread in the oven?
A: Minimal spreading occurs; leave space between cookies to maintain shape.
Q: Can I freeze baked cookies?
A: Absolutely! Layer with parchment in a freezer-safe container and thaw at room temperature.
Q: Is twisting the dough necessary?
A: No, spirals or checkerboards work just as well if you prefer.
Magic Candy Cane Cookies are a holiday classic that delivers both visual appeal and festive flavor. Soft, buttery, and peppermint-kissed, they are perfect for family traditions, gifts, or simply indulging in holiday cheer. Once you make them, these cookies are sure to become a beloved seasonal favorite.
Magic Candy Cane Cookies
Equipment
- Mixing bowls
- hand or stand mixer
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- red gel food coloring
Instructions
- In a large bowl, beat the butter and powdered sugar until creamy and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until just combined.
- In a separate bowl, whisk together the flour and salt. Gradually fold into the butter mixture until a soft dough forms.
- Divide the dough into two equal portions. Leave one portion plain and add red gel food coloring to the second portion, kneading until evenly colored.
- Wrap both dough portions in plastic wrap and chill for at least 1 hour.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Pinch equal amounts of red and white dough, roll into ropes, twist together, and curve into candy cane shapes. Place on prepared baking sheets.
- Bake for 8–10 minutes, until cookies are set but not browned.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Advertisements