Heat oven to 350°F. Drop cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
With can of decorating icing fitted with ribbon tip, pipe candy cane shape on each cookie. Arrange cinnamon candies, spacing evenly, on white cane shape to form stripes. Let stand until frosting is set, about 20 minutes. Store between sheets of waxed paper in tightly covered container.