Candy Cane Cookies
User Reviews
5
Candy Cane Cookies
Description
Candy Cane Cookies use a mixture of softened butter and full-fat cream cheese to create a smooth dough that is both rich and tender. The dough is divided and color-infused with red food coloring, then shaped into separate logs, twisted together to evoke the appearance of a candy cane. The method requires chilling the dough balls before rolling to maintain shape and ease handling. They bake at 350°F until just set, resulting in cookies with a delicate balance of buttery texture and festive red-and-white stripes.
These cookies are ideal for holiday gatherings or gifting, combining festive aesthetics with a pleasant bite thanks to the cream cheese addition. They pair well with hot beverages like tea or cocoa. The twisting step engages hands-on attention but produces delightful results.
Chilling the dough before rolling is essential to prevent sticking and cracking. Any cracks should be smoothed out prior to baking. It's best to work with a few dough balls at a time to keep them cold, returning any that soften back to the fridge. Optionally, garnish with decorating sugar or sprinkles for added texture and festivity.
Ingredients
- ½ cup butter softened, unsalted
- 4 ounces cream cheese softened, full fat
- 1 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour unbleached
- 2 TBS cornstarch
- ½ tsp salt
- 40-50 drops red food coloring
- Decorating sugar optional garnish, or sprinkles
Instructions
- Cream the softened butter and cream cheese together until smooth, then add the sugar and beat for three minutes or until light and fluffy.
- Add egg and vanilla and mix well.
- Mix in the flour, cornstarch, and salt until fully combined, then divide the dough in half.
- Add 40-50 drops of red food coloring to one half of the dough and mix until well incorporated and the color you want.
- Make cookie dough balls using about 1 tablespoon dough for each ball from both the red and white dough and place on a cookie sheet. Refrigerate dough balls for at least 30 minutes.
- Preheat oven to 350° F and line cookie sheets with parchment paper.
- Remove both red and white dough balls from the refrigerator a couple at a time.
- Roll each ball into a log about 7" long, then place one red log and one white log side by side and pinch the ends together to connect the logs at the top and bottom.
- Hold the top of the joined logs and twist the logs together to create the stripes. After twisting the red and white dough together, bend the top over into a hook to form a candy cane shape.
- Place cookies on prepared cookie sheets and sprinkle with sprinkles or sugar then bake for 8 minutes.
- After baking, allow cookies to cool for 15-20 minutes on cookie sheet before moving to a cooling rack. This will help prevent the cookies from breaking. Let cool completely then enjoy!
Notes
- For a peppermint twist, substitute 1 teaspoon vanilla extract with peppermint extract.
- Keep dough balls chilled until rolling to maintain shape; work with a few at a time.
- Chill the dough for 30 to 60 minutes before shaping for easier handling; avoid chilling too long or allow slight thaw before rolling.
- Smooth out any cracks on candy canes before baking for a uniform texture.
- Involving children or others in rolling and shaping can speed the process and add fun.
- Try garnishing cookies with crushed candy canes, decorating sugar, or white crystal sprinkles for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 67mg | 3% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 192IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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