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0.0 – 0 reviews • Cookie
| Level: |
Easy |
| Total: |
47 min |
| Prep: |
25 min |
| Inactive: |
10 min |
| Cook: |
12 min |
| Yield: |
25 cookies |
| Level: |
Easy |
| Total: |
47 min |
| Prep: |
25 min |
| Inactive: |
10 min |
| Cook: |
12 min |
| Yield: |
25 cookies |
Ingredients
- 1 box sugar cookie mix
- 1/2 stick butter, melted
- 1 egg
- 1/3 cup softened cream cheese
- 1/2 cup all-purpose flour, plus additional for surface
- Red food coloring
- 1 1/2 teaspoons peppermint extract
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 25 servings |
| Calories |
137 |
| Total Fat |
8 g |
| Saturated Fat |
3 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
2 g |
| Cholesterol |
15 mg |
| Sodium |
72 mg |
| Serving Size |
1 of 25 servings |
| Calories |
137 |
| Total Fat |
8 g |
| Saturated Fat |
3 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
2 g |
| Cholesterol |
15 mg |
| Sodium |
72 mg |
