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Hot Dog Cookies

 Hot Dog Cookies
These crowd-pleasing cookies, shaped like miniature hot dogs in buns, are plump with possibilities. Add time-easing toppings such as green-tinted coconut for "relish" and yellow frosting for "mustard."
16 ServingsPrep: 30 min. + chilling Bake: 15 min.


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Red and green liquid food coloring
  • 3 tablespoons flaked coconut
  • Yellow decorating frosting


  • In a large bowl, cream butter and confectioners' sugar. Beat in flour
  • and vanilla. Remove 1 cup dough; add red food coloring and knead
  • until well combined. Cover and refrigerate remaining dough for 1
  • hour.
  • For hot dogs, divide red dough into 16 portions. Shape into 2-1/2-in.
  • logs and round the ends; set aside. Divide plain dough into 16
  • portions. Shape into 3-in. logs; make a very deep lengthwise groove
  • in each. Smooth edges to form buns. Place 3 in. apart on an
  • ungreased baking sheet. Place hot dogs in buns.
  • Bake at 350° for 12-15 minutes or until edges are golden brown.
  • Cool.
  • For pickle relish, place coconut in a plastic bag; sprinkle 1-2 drops
  • of green food coloring into bag and shake until color is evenly
  • distributed. Sprinkle over hot dogs. For mustard, pipe a stripe of
  • yellow frosting down the center of each. Yield: 16 servings.

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Hot Dog Cookies (continued)

Nutritional Facts: 1 serving (1 each) equals 178 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 119 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.