Description
These Candy Cane Cookies are a festive holiday treat featuring a delightful peppermint flavor and a beautiful red-and-white spiral design. Soft and buttery with a subtle cream cheese tang, these cookies are as fun to make as they are to eat. Perfect for Christmas celebrations, they combine a tender crumb with a crisp shape that holds the iconic candy cane 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)
- Red gel food coloring (Americolor Super Red recommended)
Instructions
- Prepare the butter and cream cheese mixture: Place the unsalted butter in the bowl of a stand mixer fitted with the paddle attachment, and beat for about 30 seconds until creamy. Add the cream cheese and mix until fully combined.
- Add sugar and combine: Add the granulated sugar to the mixture and mix on medium speed for 30 seconds to incorporate it evenly.
- Add egg yolk, peppermint, and salt: Mix in the egg yolk, peppermint extract, and salt until everything comes together smoothly.
- Incorporate flour: With the mixer running on low speed, gradually add the all-purpose flour in a steady stream. Mix just until the dough forms and is combined; avoid overmixing.
- Divide and color dough: Divide the dough equally into two halves (about 18 ounces each). Leave one half plain and add red gel food coloring to the second half, mixing just until the color is evenly absorbed and the dough is uniformly red.
- Roll dough into rectangles: Roll each dough half between two sheets of parchment paper into a long rectangle approximately ¼ inch thick, 5 inches wide, and 18 inches long. If the dough feels too soft, refrigerate briefly until easier to handle.
- Chill and combine rectangles: Refrigerate the dough rectangles for 10 minutes. Stack the red dough rectangle on top of the white one, then gently roll over them with a rolling pin to meld the two colors, forming a two-toned rectangle about ½ inch thick.
- Firm up dough: Wrap the stacked dough in plastic wrap and refrigerate until firm, about 45 minutes.
- Slice and shape cookies: Using a sharp knife, cut thin strips about ½ inch wide from the dough rectangle. Roll each strip to round out edges, then gently twist to create a red-and-white spiral. Curve one end to form the candy cane shape and place on a baking sheet lined with parchment paper. Repeat for all strips, making about 36 cookies.
- Chill cookies before baking: Preheat the oven to 350°F (175°C). Place one baking sheet with cookies in the freezer while the oven heats to keep them chilled but not frozen.
- Bake cookies: Bake for 12-14 minutes. Cookies will puff slightly, lose raw shine, and develop a light golden bottom but will retain their pale color.
- Cool and store: Let cookies cool 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 becomes too soft or tears while twisting, refrigerate briefly to firm it up.
- Use gel food coloring rather than liquid to prevent dough consistency issues.
- Rolling the dough between parchment paper makes handling the soft dough easier and prevents sticking.
- For best peppermint flavor, ensure the extract is fresh and high quality.
- These cookies can be made ahead and frozen before or after baking for convenience.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
