Why You’ll Love This Recipe
Magical Candy Cane Cookies are a timeless holiday treat that instantly brings a sense of joy and nostalgia to the kitchen. With their iconic red-and-white twist and gentle peppermint flavor, these cookies are as beautiful as they are delicious. I first made them during the holidays as a way to add something playful and festive to my cookie trays, and they quickly became a tradition. The dough is soft and buttery, easy to work with, and perfect for shaping, making this recipe enjoyable for both experienced bakers and beginners. These cookies are not overly sweet, which makes them ideal for pairing with hot cocoa, tea, or coffee. They also hold their shape beautifully when baked, making them perfect for gifting or decorating dessert tables. If you are looking for a holiday cookie that feels magical, classic, and full of seasonal spirit, this recipe is a must-have.
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Magical Candy Cane Cookies: A Festive Holiday Classic with Peppermint Charm
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Whimsical holiday cookies shaped like candy canes, made from vanilla and peppermint-flavored dough twisted together for a festive and magical Christmas treat.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 3/4 cups (345 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Red food coloring
- Crushed candy canes or peppermint candies (optional, for topping)
Instructions
- Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, vanilla extract, and peppermint extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients to form a soft dough.
- Divide dough in half; tint one half with red food coloring.
- Roll small portions of each dough into thin ropes.
- Place one red and one white rope side by side, twist together, and shape into a cane.
- Place cookies on baking sheet and sprinkle with crushed candy canes if desired.
- Bake for 9–11 minutes until set but not browned.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Do not overbake to keep cookies tender.
- Chill dough slightly if it becomes too soft to handle.
- Perfect for holiday gifting and cookie exchanges.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Butter forms the base of the cookies, providing rich flavor and a tender, melt-in-your-mouth texture.
Powdered sugar sweetens the dough while keeping the cookies soft and delicate.
Egg helps bind the dough together and contributes to structure.
Vanilla extract adds warmth and depth, balancing the peppermint flavor.
Peppermint extract gives the cookies their signature holiday aroma and taste.
All-purpose flour provides structure while keeping the cookies light and tender.
Salt balances sweetness and enhances the buttery flavor.
Red food coloring is used to create the classic candy cane appearance.
Crushed candy canes or peppermint candies add sparkle, texture, and extra peppermint flavor when used as a garnish.
Directions
Step-by-Step Cooking Instructions
Begin by preheating the oven to 180°C and lining baking trays with parchment paper.
In a large bowl, cream the butter and powdered sugar until light and smooth. Add the egg, vanilla extract, and peppermint extract, mixing until fully combined.
Gradually add the flour and salt, mixing just until a soft dough forms. Divide the dough in half. Leave one half plain and tint the other half with red food coloring, mixing until evenly colored.
Take small portions of each dough color and roll them into thin ropes of equal length. Gently twist one red rope with one plain rope, then curve the top to form a candy cane shape.
Place the shaped cookies onto the prepared baking trays, leaving space between each one. If desired, sprinkle lightly with crushed candy canes.
Bake until the cookies are set and lightly golden on the bottom but still pale on top. Allow them to cool on the tray briefly before transferring to a wire rack.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes approximately 24 cookies. Preparation takes about 25 minutes, and baking time is approximately 10 to 12 minutes.
Storage/reheating
Store Magical Candy Cane Cookies in an airtight container at room temperature for up to one week. These cookies do not require reheating and are best enjoyed as is.
Variations and Customizations
These cookies are very adaptable. For a milder flavor, reduce the peppermint extract slightly and let the vanilla shine through. I tested a version with half the peppermint, and it appealed especially well to younger guests.
You can also add a light drizzle of white chocolate over the cooled cookies for extra sweetness and visual appeal. For a softer texture, chill the dough briefly before shaping.
If you prefer a natural coloring option, beet-based food coloring can be used instead of traditional dye. You can also roll the finished cookies in fine sugar before baking for a subtle sparkle.
These cookies pair beautifully with other holiday classics and are perfect for gift boxes and festive platters.
Nutrition and Dietary Info
Magical Candy Cane Cookies are a classic holiday treat made with butter and sugar, intended for enjoyment in moderation. Their small size makes them ideal for sharing and portion control.
Expert Tips & Customizations
Even Rope Thickness
Rolling dough ropes evenly ensures uniform baking and neat shapes.
Do Not Overbake
Keep the cookies pale for a soft, tender texture.
Cool Before Storing
Allow cookies to cool completely to prevent condensation.
FAQs
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to two days.
Are these cookies very minty?
They have a gentle peppermint flavor that can be adjusted.
Can kids help with this recipe?
Yes, shaping the cookies is especially kid-friendly.
Do I need food coloring?
No, but it creates the traditional candy cane look.
Can I freeze these cookies?
Yes, freeze baked cookies for up to two months.
Why did my cookies spread?
The dough may have been too warm.
Can I add chocolate?
Yes, white chocolate pairs especially well.
Should I chill the dough?
Optional, but helpful if the dough feels soft.
What if I do not have peppermint extract?
Crushed candy canes can provide some flavor.
Are these good for gifting?
Yes, they store well and look festive.
Conclusion
Magical Candy Cane Cookies are a joyful holiday classic that combines festive charm with buttery, peppermint-kissed flavor. Easy to make, beautiful to serve, and perfect for sharing, they are a delightful addition to any seasonal baking tradition.
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