Candy Cane Cookies

Candy Cane Cookies

Turn plain sugar cookies into these striking jam-filled spirals, perfect for special occasions.

Ingredients
  1. 1 box King Arthur Gluten-Free Sugar Cookie Mix
  2. Red food coloring
Directions
  1. Prepare the mix according to the rollout cookie instructions.
  2. Divide the dough in half and color one half with 10 to 15 drops red liquid food coloring, kneading it in until it's completely distributed.
  3. Shape each piece of dough into a 1"-thick disk, and wrap in plastic.
  4. Chill the dough for 1 to 2 hours, until cool and firm to the touch.
  5. Preheat the oven to 350°F. Grease a baking sheet, or line it with parchment.
  6. Divide each disk into four pieces. Roll each piece into a 15" log about 1/2" in diameter. Cut the logs into 5" pieces.
  7. Twist a white and red piece together, rolling them gently on the counter to adhere. Curve the twist into a candy cane shape. Repeat with the remaining dough pieces.
  8. Place the candy canes on the prepared baking sheet, leaving about 2" between them.
  9. Bake the cookies for 14 to 18 minutes, until they feel firm to the touch and the white dough is light golden brown. Remove them from the oven, and cool right on the pan.

Yield: 12 candy cane cookies.