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Hot Air Balloon Cookies

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

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  • prep time 1 hr 30 min
  • total time
  • ingredients 7
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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