Frankenstein Cookie Pops

  • Prep 30 min
  • Total 1 hr 20 min
  • Ingredients 6
  • Servings 16
Frankenstein Cookie Pops

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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

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

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