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–+ servings

Candy Cane Cookies

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Delightful holiday cookies adorned with red and white stripes, capturing the essence of Christmas with a vanilla-infused flavor and melt-in-your-mouth texture.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup unsalted butter (softened) Must be softened, do not melt.
  • 4 ounces full-fat cream cheese (softened) Must be softened, do not melt.
  • 1 cup white granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 3/4 cups unbleached flour Avoid packing into the cup.
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 40-50 drops red food coloring Adjust for desired shade.
  • to taste optional Sprinkles or sugar For decoration.

Method
 

Preparation
  1. Softening the butter should take about a minute.
  2. Add the cream cheese and heat for an additional 15 seconds to soften without melting.
  3. Beat the butter and cream cheese together using either a stand mixer or hand mixer until creamy.
  4. Gradually add the sugar and continue whipping for about 3 minutes until the mixture is light and fluffy.
  5. Incorporate the egg and vanilla extract into the mixture.
Mixing and Chilling
  1. In a separate bowl, whisk together the dry ingredients: flour, cornstarch, and salt.
  2. Gradually mix the dry ingredients into your wet mixture until combined.
  3. Divide the dough into two bowls. Add red food coloring to one half, mixing until you reach your desired shade.
  4. Using a cookie scoop of about 1 tablespoon, form balls of dough and place them onto a prepared cookie sheet.
  5. Cover the dough and refrigerate for 30 minutes to an hour to chill.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Remove a few dough balls from the fridge at a time and roll them into straight lines about 7 inches long.
  3. For each candy cane, place a white line and a red line of dough side by side, pinch at the end, twist together, and shape it into a cane.
  4. Place the shaped cookies on the baking sheet, pinch the top for the hook shape, and add sprinkles if desired.
  5. Bake for 8 minutes or until the cookies are fully baked.
  6. Cool for 5-10 minutes on the pan before transferring to a cooling rack.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 90mgSugar: 8g

Notes

Store in an airtight container at room temperature for up to a week. Freeze for up to three months, ensuring cookies are cooled before freezing. Let thaw at room temperature before enjoying.
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