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50 minutes
1 hour 10 minutes
- 1 roll (16.5) refrigerated chocolate chip cookies
- White decorating icing (from 6.4-oz aerosol can)
- 1/3 cup Betty Crocker™ red cinnamon decors
- Preheat the oven to 350°F. Spoon cookie dough onto ungreased cookie sheets, keeping them 2 inches apart.
- Bake until golden brown, for 10 to 14 minutes. Allow to cool for 1 minute on the cookie sheets before transferring. Then, cool completely for about 10 minutes before serving.
- Use a can of decorating icing with a ribbon tip to pipe a candy cane shape on each cookie. Place cinnamon candies evenly on the white cane shape to create stripes. Allow the frosting to set for about 20 minutes. Store the cookies between sheets of waxed paper in a tightly covered container.
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