Total Time
21mins
Prep 1 min
Cook 20 mins

Halloween prep is super fun when you invite your little gobblins to help decorate adorable cookies on sticks. From the pillsbury website.

Ingredients Nutrition

  • Cookies

  • 1 (16 1/2 ounce) roll Pillsbury sugar cookie dough
  • 16 craft sticks (flat wooden sticks with round ends)
  • White Frosting

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon butter or 1 tablespoon margarine, softened
  • Chocolate Frosting

  • 1 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 -2 tablespoon milk
  • 1 tablespoon butter or 1 tablespoon margarine, softened
  • assorted decorative candies (gumdrops, candy corn and licorice)

Directions

  1. Freeze cookie dough 1 hour.
  2. Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
  3. Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  4. In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
  5. In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
  6. Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
  7. To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.