Looking to take a bite into the luck o’ the Irish? This cookie celebrates all the flavors and colors of St. Paddy’s Day. Mint sandwich cookies are filled with creamy frosting, dipped into dark chocolate and sprinkled to perfection. The recipe is super easy! Just grab a bag of Betty Crocker® Sugar Cookie mix and whip it up according to package directions. Add in a hefty amount of peppermint extract and green food coloring to give the cookies that Irish flair.
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1/3 cup all-purpose flour
- 1 container (12 oz) fluffy white whipped ready-to-spread frosting
Pink gel food color, if desired
22 miniature marshmallows
Assorted size candy sprinkle
1 Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
2 Reshape dough into 9×1 1/2-inch log.
3 Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
4 Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5 In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
6 To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.
To see images illustrating each step, click here