Ingredients for Cream Cheese Candy Cane Cookies Pillsbury
- 1/2 cup (1 stick) softened unsalted butter
- 4 ounces (113g) softened cream cheese
- 1 large egg
- White Cake Mix
- Food Coloring
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How to Make Cream Cheese Candy Cane Cookies Pillsbury
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 4 ounces (113g) softened cream cheese until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add 15.25 ounces (432g) Pillsbury white cake mix, mixing until just combined. Do not overmix.
- Divide the dough in half.
- Add 1-2 teaspoons of red food coloring to one half of the dough. Mix until you achieve a vibrant, even red color. (Start with less and add more as needed.)
- For each candy cane, take 1 teaspoon of white dough and 1 teaspoon of red dough.
- Roll each into a 4-inch rope.
- Place the white and red ropes side-by-side.
- Lightly roll the ropes together to slightly combine them.
- Gently twist the ropes together.
- Place the twisted ropes 2 inches apart on the prepared baking sheets, shaping each to resemble a candy cane.
- Bake for 7-9 minutes, or until the edges are lightly golden.
- Immediately remove cookies from baking sheets to cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
379g
Fat
96g
Carbs
45g