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Candy Cane Cookies Recipe

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★★★★★

4.8 from 84 reviews

These Candy Cane Cookies are festive, buttery treats infused with refreshing peppermint flavor and a hint of cream cheese for extra tenderness. Perfect for the holiday season, they combine a crisp texture with a soft center and an eye-catching red swirl that mimics classic candy canes. Ideal for gift-giving or holiday parties, these cookies are as delightful to look at as they are to eat.

Ingredients

Scale

Base 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)

Decoration

  • Red gel food coloring, Americolor Super Red recommended

Instructions

  1. 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 beating until the mixture is light and airy. Mix in the egg yolk and peppermint extract until fully incorporated.
  2. Add dry ingredients: Sift the all-purpose flour and salt together, then slowly add to the wet mixture, mixing until a soft dough forms. Be careful not to overmix to keep the dough tender.
  3. Color the dough: Divide the dough into two portions. Add a few drops of red gel food coloring to one portion and knead gently until the color is evenly distributed. Leave the other portion uncolored.
  4. Form the candy cane shape: Roll out the two dough portions into long ropes of equal length and diameter. Twist the ropes together tightly, then shape into candy cane forms or log shapes as desired.
  5. Chill: Wrap the formed dough in plastic wrap and refrigerate for at least 1 hour to firm up.
  6. Preheat and bake: Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick slices and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
  7. Bake cookies: Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure butter and cream cheese are at room temperature for easy creaming and smooth dough.
  • Use gel food coloring to avoid altering the dough’s consistency with liquid colorants.
  • Do not overbake; cookies should be soft in the center for the best texture.
  • Store cookies in an airtight container at room temperature for up to a week.
  • For stronger peppermint flavor, add an extra 1/2 teaspoon of peppermint extract if desired.

Keywords: Candy Cane Cookies, Peppermint Cookies, Christmas Cookies, Holiday Cookies, Cream Cheese Cookies

Find it online: https://busyrecipe.com/candy-cane-cookies-recipe/