How to Make It
Bake Easy Sugar Cookies, cut with candy cane cutter. Make Royal Icing.
Divide Royal Icing into 2 bowls. Snip a very small opening (approx. 1/2 cm) in tips of 2 piping bags (for piping-consistency icing). Snip a slightly larger opening (approx. 1 cm) in tips of 2 piping bags (for flooding-consistency icing).
Leave 1 bowl of icing white; dye remaining bowl of icing a deep red. Fill 2 piping-consistency tipless piping bags with 1/2 of each icing. Mix an additional tablespoon of water (or amount needed to achieve flooding-consistency icing) into each of the remaining 1/2 bowls of red and white icing; fill 2 flooding-consistency tipless piping bags with remaining quantity of respective icings.
Using red piping-consistency icing, pipe the outline of red stripes on candy cane cookies. Using white piping-consistency icing, pipe outline of white stripes, ensure there are no gaps between the two colors of stripes.
Flood red stripes with red flooding-consistency icing. Let dry for 1-2 hours.
Flood white stripes with white flooding-consistency icing. Let dry for 1-2 hours.
Pour white sanding sugar into a shallow dish or plate. When cookies are completely dry, pipe white lines where red and white stripes meet. Quickly dip cookies in sanding sugar so the sugar clings to the white lines. Brush off excess sanding sugar. Let dry for 1-2 hours.