Preparation Steps

• 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 50 drops of red food coloring to one half of the dough and knead until the color is evenly incorporated.
• Make cookie dough balls using about 1 tablespoon of dough for each from both the red and white dough. Refrigerate dough balls for at least 30 minutes.
• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Remove dough balls from refrigerator. Roll each into a log about 7 inches long.
• Place one red log and one white log side by side, pressing the ends together to connect.
• Twist the logs together to create the striped effect, then bend the top into a hook to form the candy cane shape.
• Place cookies on prepared sheets and sprinkle with optional sugar or sprinkles. Bake for 8 minutes.
• Allow cookies to cool for 15-20 minutes before transferring to a cooling rack.