Hot Dog Cookies at Home! September 07, 2013 01:21

This is a video for making HOT DOG COOKIES! This cookies recipe is not actually hot dog taste but this shape is like hot dogs. This cookie recipe is simple but you can have fun using coconut and frosting for decorating this cookie! I hope you can enjoy this video!



3/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 egg yolk

1‑3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt


1. Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well.

2. Cover; refrigerate about 4 hours or until firm.

Recipe by the Editors of Publications International, Ltd.:



1. Prepare Butter Cookie Dough. Cover; refrigerate 4 hours or until firm. Grease cookie sheets.

2. Reserve 1/3 of dough to make "hot dogs." Refrigerate remaining dough. Mix food colorings in small bowl to get reddish-brown color following chart on back of food coloring box. Mix color throughout reserved dough.

3. Divide colored dough into 6 equal sections. Roll each section into thin log shape. Round edges; set aside.

4. To make "buns," divide remaining dough into 6 equal sections. Roll sections into thick logs. Make very deep indentation the length of logs in centers; smooth edges to create buns. Dip sides of buns in sesame seeds. Place 3 inches apart on prepared cookie sheets. Place hot dogs inside buns. Freeze 20 minutes.

5. Preheat oven to 350°F. Bake 17 to 20 minutes or until bun edges are light golden brown. Cool completely on cookie sheets.

6. Top hot dogs with green-tinted shredded coconut for "relish," white coconut for "onions," red decorating gel for "ketchup" and yellow-tinted frosting or whipped topping for "mustard."


To pipe gels and frosting onto Hot Dog Cookies, you can use a resealable plastic sandwich bag as a substitute for a pastry bag. Fold the top of the bag down to form a cuff and use a spatula to fill bag half full with gel or frosting. Unfold top of bag and twist down against the filling. Snip a tiny tip off one corner of bag. Hold top of bag tightly and squeeze the filling through the opening.

Recipe by the Editors of Publications International, Ltd.: