Candy Cane Cookies

• In a large bowl or the bowl of a stand mixer, beat 1/2 cup butter and 1/2 cup cream cheese on medium speed with a hand mixer or whisk attachment until smooth.
• Next, add 1 1/4 cups granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
• Add in 1 egg, 2 tsp peppermint extract, and 2 tsp vanilla bean paste or vanilla extract. Mix on a medium speed until incorporated.
• In a separate bowl, whisk together 3 cups flour (use a scale or fluff the flour in the bag, then spoon it into the measuring cup and level it), 1 Tbsp cornstarch, 1 tsp fine salt, and 1/2 tsp baking powder.
• Mix the dry ingredients into the butter mixture on a low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula between additions. At this point, the dough should still be pretty thick and sticky.
• Spread out a long piece of plastic wrap and scoop half of the dough onto it. Flatten the dough into a rectangle that's about 1/4 inch thick, then wrap the dough tightly and place it in the fridge to chill.
• Color the remaining dough red with a generous squirt of red gel food coloring (if you use liquid food coloring, use 1 Tbsp). Mix until the dough is just evenly colored. Flatten the dough into a rectangle that's about 1/4 inch thick on a piece of plastic wrap. Wrap the dough tightly and place it in the fridge to chill.
• Chill both portions of dough in the fridge for an hour or overnight. Preheat the oven to 350°F/175°C right before you start shaping the cookies, and line two light-colored, large baking sheets with silicone baking mats or parchment paper. It will take a bit of time to shape all the cookies, and that should give your oven enough time to fully preheat. Set aside.
• Unwrap each portion of cookie dough so that it's sitting on top of the plastic wrap. Use a 1/2 teaspoon measure to scoop a portion of red and white dough, then use your hands to roll the dough out into thin strands that are about 4 inches long.
• Twist the two strands of dough together to look like a candy cane. Then gently roll the strips of dough together to smooth them out and move the dough into the shape of a candy cane. This can take a little bit of practice, so don't get discouraged if your first few are a little wonky! It gets easier the more you make! The cookies don't spread much as they bake, so you can place them about 1 inch apart on the prepared baking sheets. I was able to fit about 30 per sheet.
• Repeat with the remaining dough, making each cookie one at a time to prevent the dough from drying out. Chill the cut-out cookies (pan and all) one more time in the fridge for an hour or the freezer for 15 minutes to help them keep their shape as they bake.
• Bake one sheet of cookies at a time for 12-14 minutes on the middle rack of your oven (bake time can vary based on the cookies' size and the dough's thickness). Keep a close eye on the cookies and be sure to pull them out before the edges start to brown.
• Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling and enjoy!