Zutaten für Candy Cane Cookies Sandra Lee
- 1 (16 ounce) package sugar cookie mix
- 1/2 cup melted butter
- 1 large egg
- 4 ounces softened cream cheese
- 1/4 cup all-purpose flour
- red food coloring (to desired shade)
- 1 teaspoon peppermint extract
- parchment paper
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Zubereitung von Candy Cane Cookies Sandra Lee
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, combine 16 oz (1 package) sugar cookie mix, 1/2 cup (1 stick) melted unsalted butter, 1 large egg, 4 oz (1/2 package) softened cream cheese, and 1/4 cup all-purpose flour.
- Mix until a dough forms.
- Divide the dough in half. Place each half into separate bowls.
- Gradually add red food coloring to one bowl of dough, kneading until you reach your desired shade of red.
- Add 1 teaspoon peppermint extract to the other bowl of dough and knead until combined.
- On a lightly floured surface, roll each dough portion into a 1/4-inch-thick rope, about 6 inches long.
- Twist red and white ropes together to create candy cane shapes.
- Place candy canes onto prepared baking sheets, leaving some space between each cookie.
- Bake on the top rack of the oven for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
19g
Carbs
1g
