Description
These Candy Cane Cookies are a festive treat perfect for the holiday season. With a hint of peppermint and a striking red swirl, these cookies are sure to impress your guests.
Ingredients
Scale
Main 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)
Additional:
- red gel food coloring, Americolor Super Red recommended
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream Butter and Cream Cheese: In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Add Remaining Ingredients: Mix in egg yolk, peppermint extract, salt, and flour until well combined.
- Create Candy Cane Shape: Divide dough in half. Add red food coloring to one half and swirl together to create a marbled effect. Roll each half into ropes and twist them together to form candy cane shapes.
- Bake: Place cookies on prepared baking sheets and bake for 8-10 minutes or until edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, you can increase the amount of peppermint extract.
- Feel free to customize the colors for different occasions.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg