Substitute 1 container (1 lb) purchased vanilla frosting for the marshmallow creme mixture.
For added sparkle, roll cookie dough balls in crystallized sugar before baking.
Don't have a 1/2-inch round pastry tip? Place frosting in resealable food-storage plastic bag; seal bag. Cut 1/2 inch off bottom corner of bag, and squeeze bag to pipe frosting onto cookies.
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