Carrot Sugar Cookies in Dirt

  • Prep 15 min
  • Total 15 min
  • Servings 12

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 stick butter, softened
  • 1 tablespoon flour
  • 1 egg
  • Betty Crocker™ red and yellow decorating gels
  • 1/2 cup turbinado sugar (or orange sugar sprinkles)
  • 6 (4-container) chocolate pudding snack packs
  • 2 cups Cocoa Puffs™ Cereal, crushed
  • 6 Fruit Roll-Ups, blue & green
  • 2 tablespoons from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

Steps

  • 1
    Preheat oven to 350°F. In a large bowl, use a fork to mix together the sugar cookie mix, butter, flour, and egg. Tint with food coloring until dough is bright orange.
  • 2
    Sprinkle turbinado sugar on a clean, flat surface. Roll the sugar cookie dough on top of the turbinado sugar, until about 1/4-inch thick.
  • 3
    Squeeze a metal, heart shaped cookie cutter into a carrot shape by pinching the top portion of the heart together. Cut out carrot cookies, placing them sugared side UP on a baking sheet.
  • 4
    Bake in preheated oven for 8-12 minutes, or just until light golden brown on the bottom of each cookie. Remove cookies from the oven and cool completely.
  • 5
    Spoon pudding into 6 small plastic cups. Sprinkle crushed Cocoa Puffs™ over the top of the pudding.
  • 6
    Cut the green portion from each Fruit Roll-Up. Cut this green portion into two even pieces, then snip into jagged leaves.
  • 7
    Dab a small bit of vanilla frosting into the top center portion of the carrot cookies, then drape your green leaves over the carrot. Press the bottom of each carrot into the dirt in the cups.
  • 8
    Garnish with small signs taped to sucker sticks that say Carrots, if desired.

No nutrition information available for this recipe
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