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Mrs. Claus' Mittens

Looking for a cute holiday dessert using Pillsbury® gingerbread cookies? Then check out this great mitten-shaped cookie.

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  • prep time 60 min
  • total time 1 hr 20 min
  • ingredients 4
  • servings 24
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 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 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 In small bowl, place 2 cups of the frosting. Stir in red icing color until well blended. Frost mittens with red frosting.
  • 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.
  • 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 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 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 In small bowl, place 2 cups of the frosting. Stir in red icing color until well blended. Frost mittens with red frosting.
  • 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.

EXPERT TIPS

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Expert Tips

For fun, make half of the mittens with the "thumbs" on the opposite sides. Arrange them on your cookie plate in pairs.

Look for candy sprinkles in the cake-decorating supply aisle of craft or specialty stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
240
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
5mg
5%;
Sodium
140mg
140%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.