Oct 10 2009
pumpkin cookie pops
- 1 roll (18 oz.) refrigerated sugar cookie dough
- 1 can (16 oz.) vanilla frosting
- Orange and green food coloring
- 2 cups M&M’S® Brand Chocolate Candies for Halloween
- 2 cookie sheets
- 25 colored craft sticks
- 1. Preheat oven to 350°F. Line the cookie sheets with parchment paper or aluminum foil.
- 2. Cut approximately 30 1/4-inch slices of cookie dough. Place them on the cookie sheets. Slip a colored craft stick’s 2-inch tip underneath each cookie. At the top of each cookie and directly on the opposite side of the craft stick make a small dimple in the dough.
- 3. Bake the cookies for 15 minutes. Remove from oven, transfer to a wire rack, and let cool completely.
- 4. Tint a quarter cup of frosting with the green food coloring. Transfer to a resealable plastic bag, snip a small corner, and set aside.
- 5. Tint the remaining frosting with the orange food coloring. Spread it on the cookie tops. Use the green frosting to pipe the pumpkin stems around the dimples. Use M&M’S® Brand Chocolate Candies to decorate the cookies like Jack-O-Lanterns.
