In a medium-sized bowl add the softened butter and sugar, mix until fluffy. Follow this up by dropping in the cream cheese. Mix until blended with your hand mixer.
Add in the egg yolk and peppermint extract. Mix together.
Slowly add in the flour 1 cup at a time, finish this step up with the ⅓ cup of flour and ½ teaspoon of salt.
For this next step I used my kitchen scale. I split the cookie dough in half each part was about 17 oz. If you don't have a scale just eye it.
Pop one half back into your bowl with your hand mixer and add the red gel food coloring. Make sure the dough is fully blended.
Rip off four pieces of parchment paper and place one on your surface and then place the dough on top. Add another piece on top of the dough and roll the dough out with a rolling pin. If you don't own a rolling pin you can use a glass. Be careful so you don't break it. You'll repeat this step with the other piece of dough. Make sure both pieces are evenly rolled out. I like to roll it into a square and make sure it's not too thick. Place both pieces in the fridge for 10 minutes.
After 10 minutes place the red piece on top of the plain piece of dough. Roll both pieces together and place it back in the fridge for 10 more minutes.
Preheat oven to 350
Next, cut the dough into small strips like I did in the video, roll it together to make sure it's rounded out. Then SLOWLY turn the dough to blend the colors like a candy cane. Gently curve it over until it's shaped like a candy cane. Make sure you're super careful during this step because I broke a few cookies.
Cook at 350 for 15 minutes and cool on the baking sheet.
