Elf Hat Cookies

Santa would surely appreciate a plate of these left out for him! No mixing required, and the kids can help decorate.

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  • prep time 60 min
  • total time 60 min
  • ingredients 6
  • servings 16
 

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated sugar cookies
1
can (16 oz) creamy white ready-to-spread frosting
1/2
teaspoon red food color
1/2
teaspoon green food color
1/3
cup coconut, if desired
Miniature marshmallows and/or small gumdrops

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cut cookie dough in half lengthwise to make 2 long pieces; refrigerate one half until ready to use. On floured surface, roll half of dough into 8x5 1/2-inch rectangle (use edge of ruler to make sides straight).
  • 2 With sharp knife, cut dough rectangle crosswise into 4 (5 1/2x2-inch) rectangles (see diagram). Cut each small rectangle diagonally into 2 triangles; place triangles 2 inches apart on ungreased large cookie sheet. Bend tops of triangles as desired to resemble stocking caps.
  • 3 Bake 7 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes. Repeat with remaining half of dough.
  • 4 Divide frosting into 3 small bowls. Leaving 1 portion white, stir red and green food color into remaining portions. Frost each cookie with about 1 tablespoon red or green frosting. Frost about 1 inch of short side of each triangle with about 1 1/2 teaspoons white frosting for hat brim. Sprinkle brims with coconut. Place marshmallows on ends of hats for tassels. Let stand until set before storing.
  • 1 Heat oven to 350°F. Cut cookie dough in half lengthwise to make 2 long pieces; refrigerate one half until ready to use. On floured surface, roll half of dough into 8x5 1/2-inch rectangle (use edge of ruler to make sides straight).
  • 2 With sharp knife, cut dough rectangle crosswise into 4 (5 1/2x2-inch) rectangles (see diagram). Cut each small rectangle diagonally into 2 triangles; place triangles 2 inches apart on ungreased large cookie sheet. Bend tops of triangles as desired to resemble stocking caps.
  • 3 Bake 7 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes. Repeat with remaining half of dough.
  • 4 Divide frosting into 3 small bowls. Leaving 1 portion white, stir red and green food color into remaining portions. Frost each cookie with about 1 tablespoon red or green frosting. Frost about 1 inch of short side of each triangle with about 1 1/2 teaspoons white frosting for hat brim. Sprinkle brims with coconut. Place marshmallows on ends of hats for tassels. Let stand until set before storing.

EXPERT TIPS

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Expert Tips

If your children don't like coconut, use miniature marshmallows to decorate the hat brims.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
260
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
10mg
10%;
Sodium
85mg
85%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
31g
31%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.