There’s something truly special about baking Magical Candy Cane Cookies during the holidays. Maybe it’s the swirl of red and white dough coming together like Christmas magic or the sweet peppermint scent that fills the kitchen as they bake. Whatever it is, these cookies capture the spirit of the season perfectly — simple, fun, and full of joy.
The first time I made them was with my kids one snowy afternoon. We had Christmas music playing, cocoa simmering, and little hands twisting dough into candy canes. By the time the cookies came out of the oven, the house smelled like a bakery, and the tray looked like a batch of edible decorations. Ever since, these Magical Candy Cane Cookies have been a non-negotiable part of our December baking tradition.
If you love whimsical, festive treats like this, you’ll also enjoy my Mini Sugar Cookies and Frosted Christmas Brownies. Both share that same mix of simplicity, sweetness, and charm that makes every bake feel like a celebration.
Ingredients
Equipment
Method
- Preheat oven to 375°F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, peppermint extract, and almond extract until smooth.
- Gradually add flour and salt, mixing until a soft dough forms.
- Divide dough in half. Leave one half plain and tint the other half with red food coloring. Wrap each half in plastic and refrigerate for 20 minutes.
- Roll 1 tsp of each dough into thin ropes. Press together and twist into candy cane shape. Place on parchment-lined baking sheet.
- Bake 8–10 minutes or until edges are lightly golden. Sprinkle with crushed candy canes or sugar while warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story Behind These Magical Cookies
These Magical Candy Cane Cookies are more than just pretty — they’re buttery, lightly crisp, and melt-in-your-mouth delicious. The secret is in the dough: it’s rich with butter and just a hint of almond and peppermint extract for that classic holiday flavor. Half of the dough stays creamy white, while the other half gets tinted a vibrant red. When twisted together, they form a beautiful candy cane shape that looks straight out of a Christmas card.
I love baking a big batch and packaging them up for friends, teachers, or neighbors. They hold up well, look beautiful in boxes, and bring instant smiles. For a complete edible gift box, I often include them with my Christmas Peppermint Pie and Heavenly Moist Fruitcake. It’s the sweetest way to spread a little holiday magic.
How to Make Magical Candy Cane Cookies
Start by preheating your oven to 375°F. In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add an egg, peppermint extract, and almond extract, mixing just until smooth. Gradually stir in flour and a pinch of salt until a soft dough forms.
Divide the dough in half. Leave one half plain, and tint the other half with red food coloring until evenly blended. Wrap both in plastic wrap and refrigerate for about 20 minutes to make them easier to handle.
To form the candy canes, roll a teaspoon of white dough and a teaspoon of red dough into thin ropes. Place them side by side, press gently together, and twist them into the shape of a candy cane. Place on a baking sheet lined with parchment paper, spacing them an inch apart. Bake for 8–10 minutes, just until the edges begin to turn golden.
Once out of the oven, sprinkle them lightly with crushed candy canes or sparkling sugar while they’re still warm. The result? Crisp, buttery cookies with a festive peppermint crunch that tastes like Christmas in every bite.
If you love easy festive bakes like this, you’ll also enjoy my Christmas Cookie Lasagna or Sugar Cookie Cheesecake. Both bring the same holiday sweetness in unique, crowd-pleasing ways.
Tips for Perfect Candy Cane Cookies
Keep the dough chilled — cold dough holds its shape better while baking. When twisting the ropes, roll them gently to avoid overworking the dough. If you prefer a softer cookie, bake for a minute less. For an extra pop of flavor, brush the baked cookies lightly with melted butter and dust with powdered sugar.
These cookies store beautifully in an airtight container for up to a week. You can also freeze the shaped, unbaked dough and bake fresh whenever you want that just-baked aroma.
For a charming dessert platter, serve them next to my Christmas Sprinkle Buttermilk Bread and Cranberry Cream Cheese Crescent Bites. The mix of colors and flavors will make your holiday table look absolutely enchanting.
Why You’ll Love These Magical Cookies
These Magical Candy Cane Cookies are the perfect blend of nostalgia and flavor. They’re buttery, crisp, and beautifully festive — the kind of cookie that reminds you of being a kid again. The peppermint and almond extracts give them that cozy bakery flavor that pairs perfectly with a mug of hot chocolate or tea.
They’re also as fun to make as they are to eat. Whether you’re baking with kids or just getting into the holiday spirit, twisting the dough into candy canes is a surprisingly relaxing and joyful process.
If you love cookies that double as decorations, you’ll also enjoy my Grinch Dip and Christmas Cranberry Meatballs. They may sound opposite, but they both bring that playful, festive energy to any gathering.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes! The dough keeps well in the refrigerator for up to three days. Just let it soften slightly before rolling and shaping.
2. Can I freeze these cookies?
Definitely. Freeze baked cookies in airtight containers for up to two months or freeze unbaked twisted dough to bake later.
3. Can I make them gluten-free?
Yes — use a 1:1 gluten-free flour blend. They’ll still bake up buttery and crisp.
4. What’s the best way to store them?
Keep them in a sealed container at room temperature for up to a week. They stay crisp and delicious for days.
If you’re planning a cookie exchange, include these along with my Mini Sugar Cookies and Frosted Christmas Brownies. It’s a trio that guarantees smiles.
How to Serve Magical Candy Cane Cookies
Serve these cookies with a cup of cocoa, coffee, or a glass of milk. They make a wonderful addition to Christmas dessert trays or holiday brunch spreads. You can even tie a few with red ribbon and hang them on the tree — they’re sturdy enough to double as edible ornaments!
If you want to impress guests, serve them after a dinner of Sweet Potato & Cranberry Gratin or Crockpot Loaded Baked Potato Soup. The buttery sweetness is the perfect ending to a cozy winter meal.
A Christmas Classic Worth Keeping
These Magical Candy Cane Cookies bring the kind of joy that only homemade holiday baking can. They’re pretty enough for gifting, easy enough for beginners, and tasty enough to make every December for years to come.
Every time I bake them, I’m reminded that the best part of Christmas isn’t perfection — it’s the little moments, like twisting dough with the kids or sneaking a warm cookie off the tray before they’ve cooled. That’s the real magic.
And if you’re looking for more festive inspiration, you’ll find it in my Christmas Peppermint Pie and Golden Creamy Scalloped Potatoes. They round out any celebration with the perfect balance of sweet and savory comfort.