One Dough, Three Festive Holiday Cookies

Candy Cane Cookies

1. PREPARE your favorite sugar cookie dough recipe.
2. DIVIDE dough in half, dye half red.
3. LINE cookie sheets with Reynolds® Parchment Paper with SmartGrid; set aside.
4. ROLL out both doughs separately to 1/4-inch thickness between 2 lightly floured sheets of parchment paper.
5. CUT dough into 1/2-inch strips, then using your hands roll dough into ropes. Cut ropes into 4 to 6-inch pieces.
6. 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.
7. 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.

Pinwheel Cookies

1. PREPARE your favorite sugar cookie dough recipe.
2. DIVIDE dough in three equal sections; dye one section red, another section green.
3. LINE cookie sheets with Reynolds® Parchment Paper with SmartGrid; set aside.
4. ROLL out all three doughs separately to 1/4-inch thickness between 2 lightly floured sheets of parchment paper.
5. PLACE red dough on top of a sheet of parchment paper, then place green dough and white dough on top.
6. ROLL doughs tightly together into one log. Roll the finished log in sprinkles. Transfer to freezer for 30 minutes.
7. PREHEAT oven to 350°F. Cut cookies from log about 1/2 to 3/4-inch thickness. Transfer to parchment lined cookie sheets.
8. BAKE 10 to 12 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.

Sandwich Cookies

1. PREPARE your favorite sugar cookie dough recipe.
2. LINE cookie sheets with Reynolds® Parchment Paper; set aside.
3. ROLL out dough 1/4-inch thickness between two lightly floured sheets of parchment paper.
4. PRESS sprinkles into dough. Using the Smart Grid as a guide, cut cookies into 2-inch x 2-inch squares. Transfer to parchment-lined cookie sheets and freeze for 15 minutes.
5. PREHEAT oven to 350°F. Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool completely.
6. SPOON frosting onto cookies. Place a second cookie on top and press together.