I’ve got to say it straight up. these Magical Candy Cane Cookies make me grin like a kid standing in front of a Christmas tree. There’s something about the swirl of colors, the soft buttery bite, and that crackle of peppermint that gets me every single time. And if you’re anything like me, you’re going to fall in love with them before they even come out of the oven.

Let me give you the quick version. these cookies are soft sugar cookie dough shaped into playful red and white twists that look exactly like mini candy canes. Add a little peppermint for festive flavor and suddenly you’ve got the kind of cookie that disappears from the plate faster than you can say “wait, I only ate one”.

What makes them special is the combo of nostalgia, color, and that cozy holiday sweetness. I love that they don’t rely on fancy ingredients or complicated techniques. You get maximum charm with minimum stress. And honestly, sometimes that’s exactly the kind of kitchen magic we need.

Why You’ll Love This Recipe

• You get a festive cookie that tastes as good as it looks.
• You can shape them easily even if you’re not a decorating pro.
• You control the peppermint strength so you can go subtle or bold.
• You can get your kids or friends involved because shaping these is pure fun.
• You can freeze both the dough and the baked cookies without losing quality.
• You get that classic holiday smell filling your whole home.

Tools You’ll Need

I like to keep equipment simple so you probably already have all of this.

• Mixing bowls. you’ll want one large and one medium. The big one is for creaming the butter and sugar. the smaller one is for whisking the dry ingredients.
• Electric mixer or hand mixer. this makes creaming the butter easier and gives your dough the right fluffy texture.
• Silicone spatula. great for scraping the bowl so nothing goes to waste.
• Baking sheets. I prefer light colored ones because dark sheets brown the bottoms a little too fast.
• Parchment paper. keeps the cookies from sticking and makes cleanup easy.
• Measuring cups and spoons or a kitchen scale. if you’re using grams you’ll get super consistent results.
• Food coloring. gel works best because it doesn’t water down the dough.

Ingredients

Makes about 24 cookies

Dry ingredients

• 2 1/2 cups all purpose flour (300 g)
• 1/2 teaspoon baking powder (2 g)
• 1/2 teaspoon salt (3 g)

Wet ingredients

• 1 cup unsalted butter, softened (226 g)
• 1 cup granulated sugar (200 g)
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (adjust to taste)

Color

• Red gel food coloring

Optional finishing

• 1 to 2 crushed candy canes for sprinkling on top

How to Make Magical Candy Cane Cookies

Here’s where we dive in. I’ll walk you through everything like we’re standing side by side at your counter.

1. Preheat your oven

Set it to 350°F (175°C). I like heating early so the dough doesn’t sit around getting warm.

2. Whisk the dry ingredients

Grab your medium bowl. Add flour, baking powder, and salt. Give it a quick whisk to break up any clumps. This helps the dough stay nice and even.

3. Cream the butter and sugar

In your big bowl, beat the softened butter and sugar together until it looks pale and fluffy. If it sticks to the sides of the bowl, no worries. just scrape it back down with your spatula.

4. Add egg and extracts

Mix in the egg, vanilla, and peppermint. The mix might look a little loose. that’s exactly right.

5. Add the dry mix

Pour your flour blend into the wet ingredients and mix on low until a soft dough forms. You want it smooth but not over mixed. If the dough is sticky, chill it for 10 minutes.

6. Divide and color

Split the dough into two equal parts. Color one half with red gel food coloring. I like kneading it with gloved hands so the color spreads evenly.

7. Roll the ropes

Pinch off a small piece of red dough and a small piece of white dough. Roll each into a rope about 5 inches long. If the dough cracks, warm it slightly with your hands. it softens right up.

8. Twist and shape

Lay the ropes side by side. pinch at the top, twist gently, and curve the top into a candy cane hook. Don’t stress about perfection. the charm is in the homemade look.

9. Bake

Place them on a parchment lined sheet, leaving a little space between them. Bake 8 to 10 minutes until the edges look set but not brown. The cookies should stay soft.

10. Add crushed candy canes

While they’re warm, sprinkle crushed candy cane pieces over the tops if you want extra sparkle.

Let them cool on the tray for a couple minutes, then move to a rack.

Serving Ideas

• Pair with hot chocolate for peak holiday coziness.
• Add them to cookie boxes or gift tins. people freak out over the colors.
• Crumble one over ice cream for a peppermint crunch moment.
• Serve at a Christmas brunch with coffee.

Variations and Customization

• Add almond extract instead of peppermint for a softer, sweeter flavor.
• Make green and white twists instead of red if you want something different.
• Roll the finished cookies in coarse sugar before baking for sparkle.
• Dip the hooks in melted white chocolate and let them harden.

Storage and Make Ahead

• Store baked cookies in an airtight container for 5 to 6 days.
• Freeze baked cookies for up to 2 months. thaw at room temp.
• Make the dough ahead, wrap tightly, and refrigerate up to 48 hours.
• Freeze shaped unbaked candy cane cookies and bake directly, adding 1 to 2 minutes to the time.

Pro Tips and Mistakes to Avoid

Let me share the things I’ve learned the hard way so you don’t have to.

• Chill the dough if it gets too soft. warm dough loses its shape.
• Don’t over bake. these cookies should stay pale to keep the texture tender.
• Use gel coloring. liquid coloring makes the dough sticky.
• Don’t make the ropes too thick. they puff in the oven and lose the cane shape.
• Keep the twisting gentle. if you twist too tightly, the colors smear.

Recipe Summary

Yield: About 24 cookies

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Nutrition per cookie (approximate)

• Calories: 130
• Fat: 6 g
• Carbs: 18 g
• Sugar: 9 g
• Protein: 1 g

I hope you give these Magical Candy Cane Cookies a try soon. They’re the kind of recipe that brings smiles without asking for much effort and I love that about them. If you make them, I’d seriously love to hear how they turned out for you. Share them with someone you love or snap a picture and brag a little. you deserve that moment.