We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Hot Air Balloon Cookies

(0)
  0 reviews
  • 1 hr 30 min prep time
  • total time
  • 7 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Take a light-hearted approach to refrigerated cookie dough with these charming designs, decorated with powdered sugar icing.

Ingredients

Cookies

1/2
cup all-purpose flour
1
(18-oz.) roll Pillsbury™ Refrigerated Sugar Cookies

Glaze

4
cups powdered sugar
1
tablespoon light corn syrup
1/2
teaspoon almond extract
5
to 6 tablespoons milk
4
assorted food colors

Steps

  • 1 Heat oven to 350°F. Sprinkle about 1/4 cup of the flour onto work surface. Cut roll of cookie dough in half; refrigerate one half. Coat both sides of remaining half with flour. Roll out dough to 1/8-inch thickness, using additional flour as needed to prevent sticking.
  • 2 Cut dough with hot air balloon-shaped cookie cutter dipped in flour, or draw a pattern on paper, cut it out and place on dough; cut around pattern with sharp knife. Place cookies 2 inches apart on ungreased cookie sheets. Repeat with remaining flour and half of dough.
  • 3 Bake at 350°F. for 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
  • 4 In large bowl, combine powdered sugar, corn syrup, almond extract and enough milk for a firm, spreadable glaze consistency; blend until smooth. Divide glaze into 4 small bowls. Color each part with a few drops food color; blend well. Place each color glaze in pint-sized resealable plastic bag. Cut tiny hole in bottom corner of each bag.
  • 5 To decorate balloon part of each cookie, pipe 1 color at a time onto all cookies, smoothing piped area with tip of bag. Repeat with 2 glaze colors. Use fourth color glaze to make ropes and decorate basket at bottom of each cookie. (See photo.) Let stand about 1 hour or until glaze is set. Store in tightly covered container, separating layers with waxed or parchment paper.
  • 1 Heat oven to 350°F. Sprinkle about 1/4 cup of the flour onto work surface. Cut roll of cookie dough in half; refrigerate one half. Coat both sides of remaining half with flour. Roll out dough to 1/8-inch thickness, using additional flour as needed to prevent sticking.
  • 2 Cut dough with hot air balloon-shaped cookie cutter dipped in flour, or draw a pattern on paper, cut it out and place on dough; cut around pattern with sharp knife. Place cookies 2 inches apart on ungreased cookie sheets. Repeat with remaining flour and half of dough.
  • 3 Bake at 350°F. for 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
  • 4 In large bowl, combine powdered sugar, corn syrup, almond extract and enough milk for a firm, spreadable glaze consistency; blend until smooth. Divide glaze into 4 small bowls. Color each part with a few drops food color; blend well. Place each color glaze in pint-sized resealable plastic bag. Cut tiny hole in bottom corner of each bag.
  • 5 To decorate balloon part of each cookie, pipe 1 color at a time onto all cookies, smoothing piped area with tip of bag. Repeat with 2 glaze colors. Use fourth color glaze to make ropes and decorate basket at bottom of each cookie. (See photo.) Let stand about 1 hour or until glaze is set. Store in tightly covered container, separating layers with waxed or parchment paper.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
180
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
75mg
3%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
29g
29%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved