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Caroling Kids

You just can't help but sing when you enjoy such adorable and easy holiday cookies.

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  • prep time 2 hr 0 min
  • total time 2 hr 15 min
  • ingredients 8
  • servings 20
 

Ingredients

1
roll Pillsbury® refrigerated sugar cookies
1/4
cup all-purpose flour
1/4
roll Pillsbury® refrigerated gingerbread cookies
Round or flower-shaped candy sprinkles
40
miniature candy-coated chocolate baking bits
Drinking straw
Red sugar
Red and green decorating icing or gel (or other colors as desired)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
  • 2 Cut other half of dough into 15 (1/4-inch) slices. On ungreased large cookie sheet, place 10 slices 2 inches apart for kids' heads. Cut remaining 5 slices in half crosswise to make collars and hats (see photo). For collars, cut half slice into 2 pieces and attach under head. For hats, shape half slice of dough with fingers into hat shape; do not attach at this point.
  • 3 Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add hats to top of heads as desired.
  • 4 Place candy sprinkles on faces for noses, and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. If desired, shape small pieces of gingerbread dough for earmuffs. Sprinkle red sugar on cheeks to look like blush. Repeat with remaining half of dough.
  • 5 Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate hats, collars and faces with decorating icing.
  • 1 Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log; separate into 2 halves. Refrigerate 1 half until needed.
  • 2 Cut other half of dough into 15 (1/4-inch) slices. On ungreased large cookie sheet, place 10 slices 2 inches apart for kids' heads. Cut remaining 5 slices in half crosswise to make collars and hats (see photo). For collars, cut half slice into 2 pieces and attach under head. For hats, shape half slice of dough with fingers into hat shape; do not attach at this point.
  • 3 Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add hats to top of heads as desired.
  • 4 Place candy sprinkles on faces for noses, and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. If desired, shape small pieces of gingerbread dough for earmuffs. Sprinkle red sugar on cheeks to look like blush. Repeat with remaining half of dough.
  • 5 Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate hats, collars and faces with decorating icing.

EXPERT TIPS

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Expert Tips

If you have leftover gingerbread dough, follow directions on cookie package for cutout cookies. You can decorate them when you decorate the carolers.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
210
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
15mg
15%;
Sodium
140mg
140%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.