Striped Necktie Cookie How-To

Striped neck tie cookies are fun and simple to make, and require no icing to get their colorful pattern. Start with tinted cookie dough and mix and match your striped to customize your own look.

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Necktie Cookie Cutter

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3/4 oz Leaf Green Gel Paste Food Coloring
Ultimate Sugar Cookie Recipe
3/4 oz Yellow Gel Paste Food Coloring
(2) 1/2 Sheet Trays Covered In Parchment Paper
Chocolate Cookie Dough (See RECIPE Section)
3/4 oz Deep Pink Gel Paste Food Coloring
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Prepare both the Ultimate Cookie Dough Recipe and the Chocolate Cookie Dough Recipe according to the instructions and place both in the fridge wrapped in plastic wrap. After 30 minutes, remove the vanilla sugar cookie dough, cut into 3 portions and tint each portion by kneading in food coloring. Place them back in the fridge, wrapped individually and chill for 3 hours or overnight.


Unwrap your cookie doughs and cut each in half and place remaining pieces back in the fridge.

On a lightly floured surface, roll each color out to 1/4 inch thickness (Check the thickness against each other. It's important that they're all the same thickness)

Use the rolling cutter to cut each color into strips, anywhere from 1/4" to 1/2" wide. You can use a ruler to guide your cutter if you want, but I didn't.

Place a strip on a lined 1/2 sheet tray. Place a different color strip right up against the first, MAKING SURE to press it into the first so that they are stuck together. Continue to layer the strips in your desired pattern, pressing each strip into the next. You should make the width of your design about 9 strips wide.

When you are done, your tray will look like this.

If you have any super long strips curling up the side of the pan like I did, trim them off with your cutter.


Place your pan in the fridge and refrigerate your dough until very firm, 1/2 hour or longer. Once chilled, remove the pan and gently peel off one section of dough from the parchment and place on a lightly floured surface. Place the others back in the fridge. Roll the dough in the direction of the stripes until it's 1/8" thick, lightly flouring your rolling pin as necessary.

Cut out the neck tie cookies on an angle to give each an angled stripe pattern.

Place the cookies on the second parchment lined 1/2 sheet tray. With the extra striped dough, use the top of the cutter to cut out the knot of the neck ties and adhere to the cookies using a little water to moisten. Flip the pieces over to get reverse patterns. Repeat with the remaining refrigerated striped dough until the tray is full of ties.

Preheat the oven to 350 degrees. Refrigerate your cookies for 15 minutes before baking. Place the cookies in the oven straight from the fridge and bake for 9-10 minutes or until the edges are just lightly golden. Repeat the whole process with the remaining dough.

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