Candy Cane Cookies - Sandra Lee

Recipe by megs_
READY IN: 15mins
YIELD: 25 cookies


  • 1
    (17 1/2 ounce) box sugar cookie mix
  • 14
    cup butter, melted
  • 1
  • 13
    cup cream cheese, softened
  • 12
    cup all-purpose flour, plus additional for surface
  • red food coloring
  • 1 12
    teaspoons peppermint extract


  • Preheat oven to 325 degrees F.
  • 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.
  • Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
  • To second bowl of uncolored dough, add peppermint extract and knead together.
  • 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.
  • 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.