Candy Cane Swirl Sugar Cookies
Festive red and white pinwheel sugar cookies shaped like candy canes. Cream cheese adds richness to the buttery dough, which is divided and tinted with food coloring, then rolled into ropes, twisted together, and formed into hooks before baking. A showstopping holiday treat with optional sprinkle topping.
Ingredients
- ½ cup unsalted butter, softened
- 4 ounces full fat cream cheese, softened
- 1 cup white granulated sugarlight brown sugar1:1sweetener
adds molasses flavor
- 1 egg
- 2 teaspoon vanilla extract
- 2 ¾ cups unbleached flourall-purpose flour1:1wheatadds gluten
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- 2 tablespoons cornstarch
- ½ teaspoon salt
- 40 drops red food coloring
- sprinkles or sugar(optional)
Instructions
- 1
Soften butter for 20 seconds in a large mixing bowl if needed.
- 2
Add cream cheese and heat an additional 15 seconds until soft, not melted.
- 3
Beat butter and cream cheese together with a hand mixer until smooth.
- 4
Pour in sugar and beat for about 3 minutes until soft, smooth, and fluffy.
- 5
Add egg and vanilla and mix well.
- 6
Using a fork, mix in flour, cornstarch, and salt until combined.
- 7
Divide dough in half and add red food coloring to one half, leaving the other white.
- 8
Form 1 tablespoon balls from both white and red dough and place on a cookie sheet.
- 9
Refrigerate dough balls for at least 30 minutes.
- 10
Preheat oven to 350 degrees.
- 11
Remove dough balls from refrigerator a few at a time and roll into straight lines about 7 inches long.
- 12
Place one red line next to a white line and pinch ends together at top and bottom.
- 13
Twist the top half first, then twist the rest of the dough.
- 14
Fold a hook at the top to form a candy cane shape.
- 15
Place on parchment-lined baking sheet and sprinkle with sprinkles.
- 16
Bake for 8 minutes.
- 17
Cool on baking sheet for 15-20 minutes before moving to a cooling rack. Cool completely.
Tips
Ensure butter and cream cheese are soft but not melted for proper texture.
Roll dough lines to consistent thickness for even baking.
Work with chilled dough balls in small batches to prevent sticking.
Cool completely before serving to prevent breakage.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be made and refrigerated overnight. Shaped dough balls freeze for up to 1 month.
As part of a holiday dessert spread or cookie exchange. Pairs well with milk or hot cocoa.
Common Mistakes
Do not overmix dough after adding flour to avoid tough cookies.
Do not skip chilling dough to prevent spreading and loss of shape.
Do not heat butter and cream cheese beyond 15 seconds to avoid melting.
Do not bake longer than 8 minutes to avoid overdrying.
Substitutions
Dairy-Free Swaps
General Alternatives
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