Candy Cane Cookies

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1. 1Step 1: 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.
2. 2Step 2: Add 1 1/4 cups granulated sugar and mix on medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
3. 3Step 3: Add 1 egg, 2 tsp peppermint extract, and 2 tsp vanilla bean paste or vanilla extract. Mix on medium speed until incorporated.
4. 4Step 4: 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.
5. 5Step 5: Mix the dry ingredients into the butter mixture on low speed until just incorporated. Scrape the sides of the bowl with a rubber spatula between additions. The dough should be thick and sticky.
6. 6Step 6: Spread out a long piece of plastic wrap and scoop half of the dough onto it. Flatten the dough into a rectangle about 1/4 inch thick, wrap tightly, and place in the fridge to chill.
7. 7Step 7: Color the remaining dough red with a generous squirt of red gel food coloring (if using liquid food coloring, use 1 Tbsp). Mix until evenly colored. Flatten into a rectangle about 1/4 inch thick on plastic wrap, wrap tightly, and chill.
8. 8Step 8: Chill both portions of dough in the fridge for an hour or overnight. Preheat the oven to 350°F/175°C right before shaping, and line two light-colored, large baking sheets with silicone baking mats or parchment paper.
9. 9Step 9: Unwrap each portion of dough. Use a 1/2 teaspoon measure to scoop a portion of red and white dough, then roll each into thin strands about 4 inches long.
10. 10Step 10: Twist the two strands together to look like a candy cane, then gently roll the strips together to smooth them out and shape into a candy cane. Place about 1 inch apart on prepared baking sheets (about 30 per sheet).
11. 11Step 11: Repeat with remaining dough, making each cookie one at a time to prevent drying. Chill the shaped cookies (pan and all) in the fridge for an hour or freezer for 15 minutes to help them keep their shape.
12. 12Step 12: Bake one sheet at a time for 12-14 minutes on the middle rack. Keep a close eye and pull them out before the edges start to brown.
13. 13Step 13: Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling.