Description
These Candy Cane Cookies are a festive treat perfect for the holiday season. Soft and buttery with a hint of peppermint, they combine cream cheese and butter for a tender texture. The vibrant red swirls created with gel food coloring make them look like classic candy canes, adding charm to any holiday cookie platter.
Ingredients
Scale
Wet Ingredients
- 8 oz unsalted butter (1 cup), room temperature
- 4 oz cream cheese (1/2 cup), room temperature
- 1 large egg yolk
- 2 tsp peppermint extract
Dry Ingredients
- 10 oz granulated sugar (1.33 cups)
- 1/2 tsp salt
- 16 oz all-purpose flour (3.5 cups)
Additional
- red gel food coloring (Americolor Super Red recommended)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened unsalted butter and cream cheese until smooth and fluffy. Gradually add the granulated sugar and continue mixing until well combined. Then, beat in the egg yolk and peppermint extract until fully incorporated.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing just until a smooth dough forms. Avoid overmixing to keep the cookies tender.
- Divide and Color Dough: Split the dough into two equal portions. Leave one portion plain, and to the other, add red gel food coloring a little at a time until a vibrant red color is achieved. Knead the color evenly into the dough.
- Form Candy Cane Log: Roll out the plain dough and the red dough separately into long logs of similar length and thickness. Gently press the two logs together side-by-side, then twist them around each other to create a candy cane striped effect.
- Chill the Dough: Wrap the twisted dough log tightly in plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and makes it easier to slice.
- Slice and Bake: Preheat the oven to 350°F (175°C). Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the slices on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are set and slightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use gel food coloring to avoid altering the dough consistency.
- Ensure butter and cream cheese are softened to room temperature for easy mixing.
- Chilling the dough log is crucial for clean slices and maintaining the candy cane pattern.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra festive touch, drizzle melted white chocolate over cooled cookies.
Keywords: Candy Cane Cookies, Peppermint Cookies, Holiday Cookies, Christmas Cookies, Cream Cheese Cookies