Frankenstein Cookie Pops

Treat your guests with these creative Frankenstein cookie pops made using Pillsbury® refrigerated sugar cookies – a perfect dessert for Halloween.

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Servings 16

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ingredients 6
Prep Time 30 min
Total Time 1 hr 20 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

16: craft sticks (flat wooden sticks with round ends)

1/2: teaspoon leaf green gel food color

1: container (1 lb) vanilla creamy ready-to-spread frosting

32: candy eyes

1: tube (4.25 oz) black decorating icing

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Directions

1 Heat oven to 350°F. Slice cookie dough into 16 slices, 1/2 inch thick. Roll each slice into a ball. On ungreased cookie sheet, arrange 8 cookie dough balls in circle 3 inches apart and 2 inches from edge. Securely insert 1 craft stick into each ball with end pointing toward center of cookie sheet. Repeat with another cookie sheet and remaining 8 cookie dough balls.
2 Bake 14 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
3 Stir green food color into frosting until well blended. Place 1/4 cup frosting in resealable food-storage plastic bag; seal bag. Set aside. Frost cookies with remaining frosting. Place candy eyes on center of each cookie. Cut off tiny corner of bag; squeeze bag to pipe frosting above candy eyes for eyebrows. Pipe black decorating icing on cookies to look like hair, scars and mouth.