Frankenstein Cookie Pops

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

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 6
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

You can bake cookie pops up to 1 week ahead; store in airtight container at room temperature until ready to decorate.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
292
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
),
Sodium
129mg
129%;
Total Carbohydrate
42g
42%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet