Candy Cane Cookies
Prep Time: 40 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Yield: 36 cookies
Ingredients:
1 cup unsalted butter, room temperature
4 ounces cream chees,e room temperature
1⅓ cups granulated sugar
1 large egg yolk
2 teaspoons peppermint extract
½ teaspoon salt
3½ cups all-purpose flour
Red gel food coloring, baking-safe
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds.
Add the cream cheese and mix until smooth. Add the sugar and beat on medium speed until fluffy.
Mix in the egg yolk, peppermint extract, and salt until fully combined. Gradually add the flour on low speed and mix just until incorporated.
Divide the dough in half. Leave one half plain, and tint the other half with red gel food coloring until evenly blended.
Roll out each dough half separately between two sheets of parchment paper into rectangles about ¼ inch thick, 5 inches wide, and 18 inches long. If the dough is too soft, chill briefly to make it easier to handle.
Chill both rolled dough sheets for 10 minutes. Stack the red dough on top of the plain dough and gently roll with a rolling pin to press them together into a ½-inch-thick rectangle. Wrap in plastic wrap and refrigerate for 45 minutes, or until firm.
Cut the chilled dough crosswise into ½-inch-wide strips, about 5 inches long. Roll each strip gently between your hands to round the edges, then twist into a spiral. Curve one end to form a candy cane shape and place on a parchment-lined baking sheet.
Repeat with the remaining dough, chilling again if it becomes too soft.
Preheat the oven to 350°F (180°C). While heating, place one tray of shaped cookies in the freezer for a few minutes to firm up.
Bake for 7–8 minutes, until set but not browned. Allow to cool before serving.
Notes:
Mix thoroughly and use real butter: After adding each ingredient, scrape down the side of the bowl with a spatula to ensure everything incorporates evenly. Real butter gives the richest flavor and best texture compared to margarine or spreads, and it creams better with the cream cheese when properly mixed.
Swap the flavorings: Replace peppermint extract with two teaspoons of almond extract for almond flavors, or use one teaspoon of peppermint extract and one teaspoon of vanilla extract for a less intense mint flavor with added depth.
Use the right baking surface: A light-colored cookie sheet prevents the bottoms from turning golden brown too quickly. You’ll need to bake in batches since this recipe makes about 24 to 30 cookies.
Don’t overbake these cookies: They should look barely set when you take them out of the oven, with no browning on the edges. They’ll continue firming up as they cool on the baking sheet.
Cool on a wire rack: Let cookies cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely and prevent soggy bottoms.
Storage instructions: Keep baked cookies in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. Unbaked shaped cookies can be frozen for three months and baked directly from frozen.
If you need to transport them to a party or cookie exchanges, layer them between sheets of parchment paper in a sturdy container to prevent breakage. The candy cane shape can be delicate, so avoid stacking them too high and keep the container level during transport.
Nutritional Facts:
Calories: 131kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 43mgPotassium: 20mgFiber: 0.3gSugar: 8gVitamin A: 207IUCalcium: 7mgIron: 1mg
Recipe courtesy of Your Perfect Recipes.com
