Description
These Candy Cane Cookies are a festive, buttery treat infused with peppermint flavor and decorated with classic red and white stripes. Perfect for the holiday season, they combine the smoothness of cream cheese with the crispness of a sugar cookie, delivering a delightful texture and a refreshing minty twist.
Ingredients
Scale
Cookie Dough
- 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)
Decoration
- Red gel food coloring, Americolor Super Red recommended
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter and cream cheese until smooth and fluffy. Gradually add the granulated sugar and continue to beat until the mixture is light and well combined.
- Add Flavor and Egg: Mix in the egg yolk and peppermint extract thoroughly, ensuring the flavor is evenly distributed throughout the dough.
- Incorporate Dry Ingredients: Add the salt and all-purpose flour to the wet mixture gradually, mixing to form a soft, pliable dough. Avoid overmixing to keep the cookies tender.
- Divide and Color Dough: Separate a portion of the dough and knead in the red gel food coloring until you achieve a vibrant red color. Leave the remaining dough plain white.
- Shape the Candy Cane Stripes: Roll out both the white and red dough into thin strips. Arrange the strips side by side and gently twist them together to mimic the look of a candy cane.
- Form Cookies: Cut the twisted dough into desired cookie sizes and shape the ends into a curved candy cane hook if desired.
- Chill the Dough: Place the shaped cookies on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help maintain their shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes or until the edges are lightly golden and the cookies are set.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth creaming.
- Gel food coloring is recommended to maintain dough consistency without adding extra moisture.
- If you prefer, you can adjust the peppermint extract quantity to achieve your desired intensity of flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be made ahead and frozen before baking; thaw and bake as directed when ready.
