Magic of Candy Cane Cookies Recipe

Introduction

Discover the festive joy of Magic Candy Cane Cookies—delicate, peppermint-flavored treats with a charming red and white swirl. These cookies are perfect for holiday gatherings or as a sweet gift to spread seasonal cheer.

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

1. Step 1: Beat the softened butter and powdered sugar together until the mixture is smooth and fluffy.
2. Step 2: Add the egg, vanilla extract, and peppermint extract to the butter mixture and mix until combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
4. Step 4: Divide the dough into two equal parts. Add red gel food coloring to one half and knead gently until the color is evenly distributed.
5. Step 5: Wrap each dough half tightly in plastic wrap and chill in the refrigerator for 1 hour.
6. Step 6: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. Step 7: Roll equal portions of the red and white dough into long ropes. Twist the ropes together gently, then shape them into candy cane forms.
8. Step 8: Place the shaped cookies onto the lined baking sheet and bake for 8 to 10 minutes, or until they are just set.
9. Step 9: Allow the cookies to cool on the baking trays before serving or storing.

Tips & Variations

• For extra peppermint flavor, add a few crushed candy canes to the dough before twisting.
• If gel food coloring is unavailable, use natural alternatives like beet powder for red coloring.
• Chill the dough longer if it feels too soft to handle easily.
• Use a light touch when twisting the dough ropes to avoid blending the colors.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, let the frozen cookies thaw at room temperature before serving; warming them slightly in the oven can refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can replace peppermint extract with vanilla or almond extract, but keep in mind this will change the classic candy cane flavor.

Why is it important to chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and shape without sticking. It also helps maintain the cookie’s shape during baking and improves texture.

Magic of Candy Cane Cookies Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

These Magic Candy Cane Cookies are a festive holiday treat combining classic buttery sugar cookie dough with refreshing peppermint flavor. Swirled with traditional red and white dough shaped into charming candy cane forms, these cookies deliver a perfect balance of sweet and minty in every bite. Easy to make and delightful to share, they’re perfect for holiday parties or gifting.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Beat Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture is smooth, creamy, and fluffy, ensuring the sugar is well incorporated.
2. Add Egg and Extracts: Mix in the large egg (at room temperature), vanilla extract, and peppermint extract. Beat until all the wet ingredients are fully combined and the batter is smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
4. Mix Dough: Gradually add the flour mixture to the wet ingredients, mixing just until the dough forms and there are no dry spots remaining. Avoid overmixing to keep cookies tender.
5. Divide and Color Dough: Divide the dough into two equal portions. Add red gel food coloring to one half and knead gently until the color is uniformly distributed; leave the other half white.
6. Chill Dough: Wrap each dough half tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to shape.
7. Preheat Oven: Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper to prevent sticking.
8. Shape Candy Canes: Take equal portions of red and white dough and roll each into thin ropes. Twist the ropes together and carefully shape them into candy cane forms, placing them on the prepared baking sheet with some space between each cookie.
9. Bake: Bake the shaped candy cane cookies for 8 to 10 minutes, or until they are just set and edges are lightly golden. Avoid overbaking to maintain softness.
10. Cool: Remove the cookies from the oven and let them cool completely on the baking sheets before transferring them to a wire rack or serving plate.

Notes

• Ensure the butter is softened but not melted for the best dough consistency.
• If you don’t have gel food coloring, you can use liquid, but gel yields more vibrant colors without altering the dough texture.
• Chilling the dough is crucial for easy shaping and helps prevent spreading during baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a stronger peppermint flavor, you can add more peppermint extract to taste.

Keywords: Candy Cane Cookies, peppermint cookies, holiday cookies, sugar cookies, festive cookie recipe, Christmas cookies