Frosted Gingerbread Mitten Cookies

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roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
2 1/2
cups fluffy white whipped ready-to-spread frosting (from two 12-oz containers)
to 1 teaspoon red paste icing color or 3 teaspoons red liquid food color
tablespoons white candy sprinkles


  1. 1 Heat oven to 350°F. Cut cookie dough in half. Work with 1 half of cookie dough at a time; refrigerate remaining dough until ready to use.
  2. 2 Cut 1 half of dough into 12 slices. For each cookie, cut off one-third of 1 slice of dough. Place larger piece of dough lengthwise on ungreased cookie sheet. Place smaller piece of dough slightly at an angle next to larger piece, pressing dough into 4-inch mitten shape. Place cookies 1 inch apart on cookie sheet. Repeat with remaining half of dough.
  3. 3 Bake 7 to 10 minutes or until light golden brown and set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.
  4. 4 In small bowl, place 2 cups of the frosting. Stir in red icing color until well blended. Frost mittens with red frosting.
  5. 5 Place remaining 1/2 cup frosting in small resealable food-storage plastic bag; seal bag. Cut 1/8-inch hole in bottom corner of bag. Pipe white frosting at bottom of each mitten. Sprinkle each with 1/4 teaspoon candy sprinkles. Let stand until frosting is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.




Nutrition Information

Recipe Step Photos

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