Candy Cane Cookies - Sandra Lee – a delicious recipe with sugar cookie mix, butter, egg, cream cheese, all-purpose flour, red food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F.
2
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
3
Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
4
To second bowl of uncolored dough, add peppermint extract and knead together.
5
On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
6
For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
358
kcal
Calories
21
g
Fat
38
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (17 1/2 ounce) box sugar cookie mix, 1/4 cup butter, melted, 1 egg, 1/3 cup cream cheese, softened, and more.
Yes, Candy Cane Cookies - Sandra Lee falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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