Cream Cheese Candy Cane Cookies
One of the grandkids' favorites, cookies so easy and look just like candy canes. I have put them in a mug with homemade hot chocolate mix in a bag, add a ribbon and you have a fun easy and delicious gift! Or put them on the tree for Santa to get!
One of the grandkids' favorites, cookies so easy and look just like candy canes. I have put them in a mug with homemade hot chocolate mix in a bag, add a ribbon and you have a fun easy and delicious gift! Or put them on the tree for Santa to get!
- Carbohydrate 11.1791248611111 g
- Cholesterol 14.5531944444444 mg
- Fat 5.03707444444444 g
- Fiber 0.127749996615781 g
- Protein 0.959424027777778 g
- Saturated Fat 2.34781066666667 g
- Serving Size 1 1 Serving (21g)
- Sodium 121.721847222222 mg
- Sugar 11.0513748644953 g
- Trans Fat 0.396147041666666 g
- Calories 93 calories
Step-by-step
- Preheat oven to 350°F.
- In large bowl, combine butter, cream cheese and egg; blend well. Add cake mix; mix until well blended. Divide dough in half. Add food coloring to half of dough; blend well for even red color.
- For each cookie, measure 1 teaspoon white dough and 1 teaspoon red dough. Roll out each into 4-inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet; shape each to resemble candy canes.
- Bake for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets. After they have cooled down completely, store in covered containers. makes 3 dozen
Dough Division and Tinting
Working with a soft fat and a dry cake mix requires strict temperature control to prevent sticking. Soften the quarter cup of butter and the three ounces of cream cheese to room temperature before blending to ensure the emulsion holds without breaking. When splitting the dough for the red coloring, knead the gel pigment thoroughly into one half until no streaks remain. Rolling each portion into precise four-inch ropes guarantees that the red and white segments bake at an identical rate.Baking Parameters and Removal
Preheat the oven to 350 degrees Fahrenheit and monitor the timer closely. Baking takes precisely seven to nine minutes. Watch the edges for a pale golden hue rather than relying solely on the timer. Transfer the baked items immediately from the hot metal sheet to prevent residual bottom heat from overcooking the sugars. Allowing proper airflow during cooling sets the crumb structure.Storage and Preservation
Store the cooled baked goods in tightly sealed containers to block ambient humidity. The inclusion of cream cheese adds moisture, which keeps the interior tender for days. For extended planning, unbaked ropes can be shaped, frozen individually on trays, and transferred to freezer bags for up to two months before baking directly from frozen with an added minute in the oven.
