Easy Candy Cane Cookies

Preheat oven to 350°F.

Use a sharp knife to slice the sugar cookie dough in half. Unwrap one half of the dough and place it inside a large zip-top bag. Add 3 tablespoons of flour and 2 teaspoons of red gel coloring to the bag. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Close the bag and knead the dough until evenly tinted. Remove from bag and place on a parchment-lined workspace.

Unwrap the second half of the dough. Knead 3 tablespoons of flour into the dough. Set aside.

Take 1 tablespoon of red dough and roll it into a long, thin rope. The dough rolls best when it's rolled slowly under the palm of your hand. Roll a tablespoon of white dough into a long, thin rope.

Lightly moisten your finger with a bit of water and run your finger along one side of the red rope. Gently press the white rope of dough to the moistened section of red dough. This helps the two types of dough stick together as you roll them into a single candy cane. Using the palm of your hand, slowly roll the red and white dough ropes together until about 1/2-inch thick and 7-8 inches long.

Gently twist the dough rope to wind the colors into a spiral (like a candy cane). Then carefully transfer to a parchment-lined cookie sheet. Fold the top of the dough rope down for the crook of a candy cane. Repeat with remaining red and white dough.

Bake in preheated oven for 8-12 minutes, or just until the bottom of the cookies begin to turn golden brown. Remove and cool completely before transferring to a serving platter. Sprinkle plate with crushed candy canes for garnish, if desired.