Candy Cane Cookies

Preheat oven to 350°F and line baking sheets with parchment paper.

Combine sugar cookie mix, melted butter, egg, and softened cream cheese in a large bowl until the mixture is smooth and well incorporated.

Stir in the all-purpose flour and peppermint extract until a soft dough forms, being careful not to overmix.

Divide the dough into two equal portions; add red food coloring to one portion and knead until the color is evenly distributed throughout.

Lightly dust a work surface with additional flour and roll out one small piece of plain dough into a thin rope about 6 inches long.

Roll out one small piece of red dough into a thin rope of equal length, then twist the two ropes together in a spiral to form the classic candy cane shape, curving the top into a hook.

Place the shaped cookie on the prepared baking sheet and repeat with remaining dough portions until all dough is used.

Bake for 10-12 minutes until the cookies are set but not darkened, rotating the baking sheet halfway through.

Remove from the oven and allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.