Description
These delightful Candy Cane Cookies are a festive treat combining soft cream cheese dough with vibrant red food coloring twisted into classic candy cane shapes. They are subtly flavored with peppermint extract, making them perfect for holiday celebrations. The cookies have a tender crumb and a light golden bottom, providing a perfect balance of sweetness and festive flair.
Ingredients
Scale
Dough Ingredients
- 8 oz unsalted butter (1 cup), room temperature
- 4 oz cream cheese (1/2 cup), room temperature
- 10 oz granulated sugar (1.33 cups)
- 1 large egg yolk
- 2 tsp peppermint extract
- 1/2 tsp salt
- 16 oz all-purpose flour (3.5 cups)
- Red gel food coloring (Americolor Super Red recommended)
Instructions
- Prepare the butter and cream cheese: Place the unsalted butter in the bowl of a stand mixer fitted with a paddle attachment and beat for about 30 seconds until creamy. Add the cream cheese and mix together until combined, then add the granulated sugar. Mix on medium speed for 30 seconds to incorporate the sugar well.
- Add flavor and egg yolk: Add the egg yolk, peppermint extract, and salt to the mixture. Mix until all ingredients come together uniformly.
- Add flour: With the mixer running on low speed, gradually add the all-purpose flour in a steady stream. Mix just until combined to avoid overworking the dough.
- Divide and color the dough: Divide the dough evenly in half, about 18 ounces per half if using a kitchen scale. Keep one half in the mixer bowl, add red gel food coloring, and mix just until fully incorporated, turning the dough red.
- Roll dough into rectangles: Roll each dough half between two sheets of parchment paper into long rectangles about ¼ inch thick, 5 inches wide, and 18 inches long. Chilling the dough briefly if it becomes too soft will help in handling.
- Chill and stack the dough: Chill both rectangles in the refrigerator for 10 minutes. Then gently stack the red dough on top of the plain dough. Use a rolling pin to press them gently together into a two-toned rectangle approximately ½ inch thick, 5 inches wide, and 18 inches long. Wrap in plastic wrap and refrigerate until firm, about 45 minutes.
- Shape the candy cane cookies: Using a sharp knife, cut the two-toned rectangle into thin strips about ½ inch wide and 5 inches long. Roll each strip between your hands to round edges, then gently twist to create a spiral red-and-white pattern. Curve one end of each strip to form the traditional candy cane hook shape. Place shaped cookies on parchment-lined baking sheets. Refrigerate dough if it becomes difficult to handle.
- Chill before baking: Preheat oven to 350°F (175°C). Place one baking sheet in the freezer while the oven preheats to keep cookies chilled before baking.
- Bake the cookies: Bake cookies for 12-14 minutes until they puff up slightly, lose their raw shine, and develop lightly golden bottoms. The cookie color won’t change significantly.
- Cool and store: Cool the cookies completely on the baking sheet before removing. Store in an airtight container at room temperature for up to one week or freeze for up to three months.
Notes
- If the dough is too soft to handle, briefly refrigerate it to firm up before rolling or shaping.
- Use a kitchen scale for precise dough portioning to ensure uniform cookie sizes.
- Gel food coloring is preferred for vibrant color without altering the dough consistency.
- Chilling the dough and baking sheets helps maintain shape and prevent spreading.
- These cookies freeze well—wrap tightly before freezing to preserve freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
