How to Make Candy Cane Cookies

Candy Canes are a definite part of Christmas. Hanging on the Christmas Tree, tucked under ribbons on gifts, or crushed and sprinkled on desserts, they signal that Christmas has arrived. Sugar cookies are also abundant at holiday time. These Candy Cane Cookies combine the best of both items. Easy and fun to create, they make a festive addition to the Christmas dessert table.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Sugar Cookie Dough
• Icing
• Candy Cane Cookie Cutter
• Red Food Coloring
• Skewer or toothpick
• Pastry bag (or ziploc bag)

1. 

   Using Sugar Cookie Dough of your choice, roll out and cut shapes with Candy Cane Cookie Cutter.

2. 

   Place Candy Cane cut outs on baking sheet (I use a stoneware baking sheet, but any sheet will do). Bake according to recipe directions. Place on cooling rack. Cookies must be completely cool before icing.

3. 

   Using icing of your choice, leave half plain and use food coloring to make the other half red. Place each half in a pastry bag (or a ziploc bag). Cut off the very tip of the bag (or corner of the ziploc bag).

4. 

   Working with one or two cookies at a time, (A) pipe the white icing onto the candy canes, leaving spaces for the red. Now, (B) pipe the red icing into the empty spaces. Using a skewer or toothpick, quickly pull through along the outside edge from the tip of the Candy Cane to the bottom (C). Clean the skewer on a paper towel or napkin. Then pull through on the inside edge in the opposite direction from the bottom to the tip (D).

5. 

   Allow the cookies to set, and enjoy!

Tips & Warnings

• Make sure your dough remains cold while rolling. If it gets too warm, it will become sticky and hard to work with. Also, don't be afraid to use a liberal amount of flour when rolling.
• You can find pastry bags at craft stores such as A.C. Moore, or the craft section of Walmart. You can also buy them online from Wilton or Ateco.
• If you don't have a sugar cookie and icing recipe that you like, use mine "How To Make Delicious Sugar Cookies".
• You can experiment with different colors and patterns. Have fun!
• Do not attempt to stack or package these cookies until the frosting is fully set (at least 24 hours). Even then, the frosting will remain soft.
• If you work with too many cookies at a time, the icing will harden and the lines of the skewer will be visible rather than blending away. Your icing also needs to be of the right consistency.