Hot Dog Cookies

[Photographs and original illustrations: Cakespy]

Hot dog look aside, taste-wise, these treats are totally sweet. Starting with a simple and lightly sweet butter cookie dough, you simply tint a portion, shape appropriately and add a squiggle of decorating icing to attain an adorable dessert trompe l'oeil morsel.

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Hot Dog Cookies

About This Recipe

Yield:makes 16 cookies
Active time:30 minutes
Total time:1 hour, 45 minutes
This recipe appears in: Cakespy: Hot Dog Cookies


  • 2 sticks (16 tablespoons) unsalted butter, softened
  • 1/2 cup (about 2 ounces) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (about 14 ounces) flour
  • 6 to 7 drops red food coloring
  • Flaked coconut
  • Yellow or red decorating icing


  1. 1

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar on high until smooth, about 3 minutes. Beat in the flour and vanilla on low speed until incorporated, about 1 minute. Remove all but one cup of the dough and set aside. Add red food coloring to the 1 cup left in mixer and knead until well combined. Cover both the tinted and untinted dough in separate bowls; place both in the refrigerator to chill for an hour.

  2. 2

    Near the end of your cooling period, position a rack in the middle position and preheat the oven to 350°F. Line a baking sheet with parchment paper.

  3. 3

    For hot dogs, divide red dough into 16 portions. Shape into approximately 2-inch logs; round the ends, and set aside. Divide the untinted dough into 16 portions. Shape into approximately 3-inch logs; make a length-wise groove in each cookie (I did this by pressing my finger into it). Smooth any cracked edges with your fingers. These will be the "buns".

  4. 4

    Place each "bun" cookie two inches apart on your prepared baking sheet. Place the red "hot dog" cookie dough logs into the "bun" cookies.

  5. 5

    Bake until the edges are golden brown, 12 to 15 minutes. Let cool on the sheet before transferring to a wire rack to cool completely.

  6. 6

    If desired, sprinkle with a garnish of flaked coconut for "saurkraut"; for ketchup or mustard, pipe a stripe of red or yellow frosting down the center of each finished cookie.


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