Description
These Candy Cane Cookies are a festive and delicious treat perfect for the holiday season. With a buttery and minty flavor, these cookies are sure to be a hit at any gathering.
Ingredients
Scale
Main 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
- Preheat: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Mix Ingredients: In a large bowl, cream together butter, cream cheese, and sugar. Add in egg yolk, peppermint extract, and salt. Gradually mix in flour until dough forms.
- Shape Cookies: Divide dough in half. Add red food coloring to one half and mix until evenly colored. Roll out both dough portions into ropes of equal length and twist together to form candy cane shapes.
- Bake: Place cookies on prepared baking sheets and bake for 10-12 minutes until edges are lightly golden.
- Cool and Serve: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- If the dough is too soft to shape, refrigerate for 30 minutes before working with it.
- For a stronger peppermint flavor, add more peppermint extract to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg