Candy Cane Cookies - Sandra Lee

“I remember making these as a little girl with my mom and grandmother. This is Sandra Lee's recipe from - so simple, but ohhh so good. Caution: they are addictive! :)”
25 cookies

Ingredients Nutrition

  • 496.11 g box sugar cookie mix
  • 59.14 ml butter, melted
  • 1 egg
  • 78.07 ml cream cheese, softened
  • 118.29 ml all-purpose flour, plus additional for surface
  • red food coloring
  • 7.39 ml peppermint extract


  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.

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