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Holiday Penguin Cookies
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 30 minutes
Festive winter sugar cookies with colorful sprinkles and creative flair.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2 tablespoons coarse white sparkling sugar
  • 1/4 cup coarse black sparkling sugar
  • 1 pouch (7 oz) Betty Crocker™ Cookie Icing white icing
  • 24 brown mini candy-coated milk chocolate candies
  • 6 candy corn, cut in half vertically
  • 24 black jelly beans
Instructions:
  • Preheat the oven to 350°F. Prepare the cookie dough according to the instructions on the package for Cutout Cookies. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Cut out 12 ovals (3 1/2 x 2 1/2 inches) and 12 small circles slightly larger than a quarter, combining and reshaping dough scraps as needed.
  • Place one oval and one circle on ungreased cookie sheets, with edges touching and leaving a 2-inch space between each cookie. Bake for 7 to 9 minutes until edges are lightly golden brown. Allow to cool for 1 minute, then gently transfer to cooling racks. Ensure cookies are completely cooled before frosting.
  • Spread the frosting evenly on the cooled cookies. Sprinkle white sugar in the center to create a belly shape and black sugar on the rest of the cookie. Use white icing to make small dollops for the eyes and place a milk chocolate candy on each. Press a candy corn for the nose and two jelly beans for the feet into the frosting.

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