Candy Cane Cookies
- PREPARE your favorite sugar cookie dough recipe.
- DIVIDE dough in half, dye half red.
- LINE cookie sheets with Reynolds® Parchment Paper with SmartGrid; set aside.
- ROLL out both doughs separately to 1/4-inch thickness between 2 lightly floured sheets of parchment paper.
- CUT dough into 1/2-inch strips, then using your hands roll dough into ropes. Cut ropes into 4 to 6-inch pieces.
- TWIST 1 white and 1 red cookie dough rope together. Pinch dough at each end then crook one end to make a cane shape. Transfer to parchment-lined cookie sheets. Repeat with remaining dough. Transfer to the freezer for 15 minutes.
- PREHEAT oven to 350°F. Bake 8 to 10 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
