Mini hot dogs candy is a playful, party-ready treat that looks just like tiny sausages in buns but tastes like a sweet, salty, buttery cookie. Each piece is a shortbread-style cookie “bun” wrapped around a chewy, fruit-flavored “hot dog” center, finished with a squiggle of icing that mimics mustard. It’s a crowd-pleasing novelty dessert that’s surprisingly simple to make and perfect for birthdays, game-day spreads, or any gathering where you want a conversation-starting snack.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
- 24 chewy fruit gummy sticks (e.g., red licorice twizzlers or fruit leather strips, cut into 2-inch pieces)
- For the icing: ½ cup (60 g) powdered sugar, 1 tablespoon milk, ¼ teaspoon yellow food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the egg yolk and vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms. If the dough is too sticky, refrigerate for 15 minutes.
- Divide the dough into 24 equal pieces. Roll each piece into a small log about 3 inches (7.5 cm) long and ½ inch (1 cm) thick.
- Take one gummy stick piece and wrap a dough log around it, leaving the ends of the gummy visible like a hot dog peeking out of a bun. Press the dough edges gently to seal.
- Place the wrapped pieces on the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
- Bake for 12–14 minutes, until the dough is set and just barely golden on the bottom. The gummy may soften slightly but should not melt away.
- Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar, milk, and yellow food coloring until smooth. Transfer to a small piping bag or a zip-top bag with a tiny corner snipped off.
- Pipe a squiggle of yellow icing across the top of each cookie to mimic mustard. Let the icing set for about 15 minutes before serving.
Tips
- Choose the right gummy: Use soft, chewy gummy sticks (like Twizzlers) rather than hard gummies. Hard gummies will melt and burn in the oven. If using fruit leather, cut into strips about ½ inch wide.
- Chill the dough if needed: If the dough becomes too soft while rolling, pop it in the fridge for 10 minutes. This prevents the cookies from spreading too much and losing their shape.
- Don’t overbake: The cookies should be pale and soft—they will firm up as they cool. Overbaking will make them dry and crumbly.
- Make ahead: You can assemble the unbaked cookies and freeze them on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 2–3 minutes to the baking time.
Serving Suggestions
Serve these mini hot dog cookies on a platter lined with parchment paper, perhaps alongside other retro-inspired treats like popcorn balls or cupcakes. They’re perfect for a children’s party, a movie night, or as a fun addition to a dessert table. For an adult twist, pair them with a cold glass of milk or a coffee-based cocktail (for those of legal drinking age, of course—drink responsibly).
Variations
- Chocolate “hot dogs�: Use chocolate-covered gummy sticks or roll a small piece of chocolate inside the dough instead of a gummy—just be sure to keep the chocolate fully enclosed so it doesn’t leak.
- Ketchup and mustard: Make two colors of icing—red and yellow—and pipe both for a more realistic look.
- Whole wheat buns: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.
- Vegan version: Use vegan butter, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and vegan gummy sticks. The texture will be slightly softer but still delicious.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking. Do not refrigerate, as the cookies may become soggy. These cookies are best enjoyed at room temperature; there’s no need to reheat them. If you’ve frozen unbaked cookies, bake them directly from frozen as noted above. Baked cookies can also be frozen for up to 2 months—thaw at room temperature before serving.
Frequently Asked Questions
Can I use a different type of gummy?
Yes, but avoid hard gummies or those with a sugar coating that may melt. Soft fruit chews or marshmallows (for a different flavor) work well. Just ensure they are not too thick, or they may not bake through properly.
Why did my cookies spread too much?
This usually happens if the butter was too soft or the dough wasn’t chilled. Make sure your butter is softened but not melted, and chill the dough if it feels sticky. Also, be sure to measure the flour correctly—too little flour can cause spreading.
Can I make these ahead of time?
Absolutely. You can prepare the dough and shape the cookies, then refrigerate them for up to 2 days before baking. Or freeze the unbaked cookies for up to 3 months. Bake straight from the fridge or freezer, adjusting the time as needed.
What if I don’t have yellow food coloring?
You can omit it and use white icing, or mix a tiny bit of turmeric with a drop of water to get a natural yellow color. Keep in mind that turmeric will add a slight earthy flavor.
Can I use a gluten-free flour blend?
Yes, a 1:1 gluten-free all-purpose flour blend should work. The texture may be slightly more crumbly, so handle gently. You may need to add an extra tablespoon of milk to the dough to bring it together.
How do I keep the gummy from melting out?
Make sure the gummy is completely covered by dough, especially at the ends. If you see any exposed gummy, press the dough over it. Also, don’t overbake—the gummy will soften but should hold its shape if baked for the recommended time.
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