Halloween Party Cookie Pops

READY IN: 21mins
SERVES: 16
UNITS: US

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
    tablespoon milk
  • 1
    tablespoon butter or 1 tablespoon margarine, softened
  • Chocolate Frosting
  • 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)
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DIRECTIONS

  • Freeze cookie dough 1 hour.
  • 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.
  • Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
  • 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.
  • 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.
  • 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.
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