{ Caramel Iced Pumpkin Drop Cookies }

It's family tradition here, as I'm sure it is in many, many homes across the country, to watch "It's The Great Pumpkin, Charlie Brown".

Last year, even though Bean was 18 at the time, I started a new tradition for "A Charlie Brown Thanksgiving". I gathered up all the foods the kids ate for Thanksgiving and served it as we watched.
(You can read more about this & other Holiday Tradition ideas here.)

I wanted to do something fun for Great Pumpkin as well, so I decided to make some pumpkin cookies to munch on while we watched last night.

These cookies are an easy recipe. They are a no fuss drop cookie. They bake up light, fluffy, and cakey, and sport a caramel icing. What could be better?

Lightly pumpkiny, lightly spicy, all yummy.

Great for any fall festivity or any day of the year.

Enjoy!

Pumpkin Drop Cookies
by Tina @ Sugar Bean Bakers
Makes approx 24 cookies

Pumpkin Cookies:
1/2 cup (1 stick) butter
1/4 cup white sugar
1/4 cup firmly packed brown sugar
1 egg`
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups flour

Caramel Icing:
2 Tablespoons butter
1/4 cup packed brown sugar
3 Tablespoons milk
splash of vanilla
1 cup powdered sugar (sifted is best to break up any clumps)

For the cookies:
Preheat oven to 350. Line baking sheet with parchment or leave ungreased.

In a large bowl, mix together flour, cinnamon, salt, baking soda, and baking powder. Sit aside. In a large mixing bowl, cream butter and sugars together with mixer until they are light and fluffy. Blend in egg. Then add pumpkin and vanilla. Slowly add flour mixture to sugar mixture. When well blended, drop cookies by tablespoons full 2" apart onto baking sheet.

Bake 9-11 minutes until edges are golden. They will be puffy and light.

Allow to cool on wire racks before icing.

For icing:
Melt butter, then add in brown sugar. Stirring constantly, bring mixture to a boil. Allow to boil one minute, remove from heat, and add in milk. Whisk in powdered sugar until glossy with no lumps.

Working quickly, dip cookies into warm icing, or spread on using a pastry brush. This icing will harden quite fast. Either leave on lowest setting while working, or return to stove if it hardens and allow it to warm to a spreadable consistency again.


Recipe adapted from Food.com 

{ Sea Salted Chocolate Chip Cookies }

Bean loves the sweet salty combo of chocolate dipped pretzels, of my sweet and salty cupcakes, but his favorite thing? My sea salted chocolate chip cookies.

When I made them again the other day he said something about them being on my blog. Well, I've not blogged them, until now, quite obviously.

His reaction went like this "YOU HAVEN'T BLOGGED THESE?".

The fact that there are already a kajillion sea salted chocolate chip cookie recipes on the interwebs didn't mean much to him. So, here I sit. Blogging.

He's quite the connoisseur of chocolate chip cookies. These are far and away his favorite. So, here they are.

Sweet, salty, chocolatey. I mean really, what's not to like?

The boy has a point.

Tina



Sea Salted Chocolate Chip Cookies
by Tina @ Sugar Bean Bakers

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt (regular table salt)
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
sea salt for sprinkling

Preheat oven to 325* F

Line a baking sheet with parchment paper and put aside

In the bowl of a stand mixer add the melted butter and sugars. Beat together until creamy. Add the egg, egg yolk, and vanilla mix again. Mix in the baking soda and table salt into the flour in a small bowl. Slowly add the flour mix into the dough. Beat until incorporated. Stir in chocolate chips.

Scoop out a large cookie scoop, or about 2 tablespoons at a time. (I like to roll my cookie dough between my hands to give it a cleaner appearance when baked. You can skip this step if you like, they still bake up pretty.) Place cookies about 3-4" apart on cookie sheet. Sprinkle with a bit of sea salt. Bake 14-16 minutes.

Allow to cool on sheet for a couple minutes, then move to a wire cooling rack to fully cool.



Adapted from Baking Illustrated 

{ The Fault In Our Stars Cookies }

If I've ever had a hipster moment in my life, it's this:

I liked John Green before he was cool.

Ok, lie. John Green has ALWAYS been cool (unless you ask him about his school days). John has rocketed to fame after publishing The Fault in Our Stars in 2012, and even more so now that the movie hits theaters in only 3 days. I, however, have been a fan of John Green's (and his brother Hank) since 2007, when they started a little YouTube series called Vlogbrothers. When I subscribed to their channel in July of that year they had, I believe, around 4,000 subscribers. As I write this, the vlogbrothers now have 2,103,154 subscribers.

Upon watching the first video I found (Accio Deathly Hallows), I then went back to the start and watched all of them. I loved these quirky guys. They were just too much fun. I did what I always do, and I googled. I found out John was an award winning author and I ran right out and bought the two books he had published at the time (Looking for Alaska & An Abundance of Katherines). Since then he has published Paper Towns, and Co-authored Will Grayson, Will Grayson, and Let It Snow. Also, obviously, The Fault in Our Stars. (See all about John's books here). You can read much more about the Brothers Green in my prior post about them which I wrote after meeting John at a signing in 2012: {That Time I Met John Green & JScribble Cookies}.

Back to the cookies, eh? As I mentioned, the movie comes out in 3 days. I'm quite excited, as you can imagine. TFiOS is a beautiful, quirky, heart-wrenching book, and I love it. In the book, the main characters, Hazel and Augustus, banter back and forth over the word "Okay", and that simple word eventually becomes full of meaning. That's where these cookies come in. The front cover of TFiOS features two clouds.

One cloud is actually black and the other white, but I don't find black icing all that appetizing, so I went with TFiOS blue.

These are simple sugar cookies with royal icing. I decorated with the flood and fill method. I'm not great at it, but I think these look ok :) I couldn't find a cloud cookie cutter (what?!), so I made a template from cardstock and cut around it.

Yes, those are ALL my copies of TFiOS. What?!

Are you a John Green fan? Are you going to see the TFiOS movie? Are you a Nerdfighter? Do you know about the vlogbrothers?

If so, leave me a note in comments!

And as they say in my hometown... Don't Forget To Be Awesome!

Tina





This recipe uses:

Rolled Sugar Cookies
Royal Icing
Flood and Fill method
and... Awesome

{Soft Peppermint Sugar Cookies}

I know what you are thinking. You think I've lost my mind. "Christmas was LAST month, Tina!". I can hear you all now.

I know, I know, but I had all these leftover candy canes. Surely I'm not the only one?

Who made up the rule that peppermint is only a Christmas treat anyway? I say NUH UH.

I'm a big fan of all things minty, as long as they aren't TOOOO minty. I like mild mint. That's a thing right? Like mild salsa? If not, it should be. Tic Tacs, yes. Starlite mints, yes. Altoids, no.

My hubs is a big fan of mints too. A couple Christmases ago, he even came up with the idea of rolling Snickerdoodles in candy canes instead of cinnamon sugar. You can see those cookies here. The day after Christmas, he saw the pile of candy canes on the kitchen counter and asked if I could make some peppermint cookies. Normally I do this every year. This year, as I posted about, was CUH-RAY-ZEE for me, so I didn't get them made. I kept thinking I'd get them made, but days turned into weeks, and then.... suddenly it's late January.

While we were snowed in this weekend, I finally got around to it. I used a basic sugar cookie dough, added crushed candy canes (starlite mints will work too!), iced with buttercream, and topped with more crushed canes and some coarse sugar.

Easy and oh so yum.

I don't even care it's January. If you make them, you won't either. Sugar cookie goooooooood. Buttercream goooooooood. Peppermint goooooooood.

Peppermint Sugar Cookies? Goooooooood.

Eat up, my friends.

Tina



Peppermint Sugar Cookies


Cookies:
adapted from Bakingdom's Sugar Cookie Recipe

3/4 cup (1 1/2 sticks) butter, softened
1 cups sugar
2 eggs
1 teaspoons vanilla
2 1/2 cups flour
1 teaspoons baking powder
1 teaspoons salt
2 crushed candy canes or 6 starlite mints

Buttercream Icing:
slightly adapted from Bakingdom

1/2 cup unsalted butter, at room temperature
2 cups confectioners’ sugar
pinch teaspoon salt
1-2 tablespoons heavy cream
1 teaspoons vanilla extract


Topping:

1 crushed candy cane or 3 starlite mints
2 teaspoons of coarse sugar



For the cookies:

Mix together flour, salt, and baking powder in a bowl and put aside. In a large mixing bowl, cream the butter and sugar together with mixer. Add eggs one at a time and beat until combined. Add in the vanilla. Pour the flour mixture in, a little at a time, until it is mixed thoroughly. Mix in the 2 crushed candy canes. Cover the dough with plastic wrap and chill for at least two hours (or overnight).

While rolling, preheat oven to 400. Prepare baking sheet with silpat, parchment, or ungreased.

Roll the chilled dough out on a floured surface. For these, I rolled the dough to about 1/4" so they would be soft and fat. Cut to desired shapes with cookie cutters. Dust off excess flour with pastry brush before baking.

Bake for 10 minutes, or until edges just begin to brown. Allow to cool before icing.


For the Buttercream Icing:
Beat butter with mixer for 3 minutes. Slowly add in sugar & pinch of salt and beat until combined. Pour in 1 tablespoon of heavy cream. Beat for 4 minutes until light and fluffy. If too thick, add more cream, a little at a time. Stir in vanilla.

Spread on cooled cookies.

For the topping:
Mix together, sprinkle on top of iced cookies

{ Doctor Who 3D Glasses Cookies }

Happy Who-liday!

Can you even believe it? The Who 50th anniversary is FINALLY HERE.

In this house, we've been reading/talking about it for months! And finally... here!

I was once told that if you put more than one exclamation point in a post that you are over doing it. There should only ever be one. Um. SUCK ON THAT, MAN. It's excitement time!!!!!!! Woot woot!

I had many ideas for a 50th Anniversary treat, but none of them stuck with me until I came up with this idea. I mean, Tenny in his 3D glasses? I'll take 2, please.

The idea of "stained glass" cookies combined with a glasses cookie cutter just seemed too perfect... and so...

I used a sugar cookie dough & the basic instructions for Stained Glass Cookies (links at end of post). I did find that crushing the candy super finely did not have a happy result. Bigger chunks work better. (There are nice visuals in the Stained Glass Cookie post I'm linking). You will also want to roll your cookies quite fat. More area for the candy to melt.

I found my cutter on Amazon, of course. It's a solid cutter though, so I had to improvise for the lenses. If you have a small round or oval cutter, you are in luck. I didn't, so I took a medium sized icing tip and squeezed it a little. I popped it back into shape when I was finished, but I realize some people might not want to squeeze their tips. Improvising is fun!


After cutting the cookies and placing them on a parchment lined baking sheet, return them to the refrigerator to chill for another hour. This will help them hold their shape much, much better.

I washed mine in a quick and easy glaze. They really didn't NEED this. It didn't make them white like the glasses, but it tastes good. You can totally add royal icing or buttercream to yours if you'd like them to be white white.

In case you are wondering HOW excited Bean is for tonight? Well, there's this:

We are off to the store to get ingredients for Pizza Bread to go along with our cookies. Perhaps I'll pick up some Blue Hawaiian Punch for TARDIS blue drinks!

It's STILL not too late to go ALL OUT and throw a Doctor Who Party. The ideas in this post are super easy!

Be sure to take the TARDIS over to see what Darla made up at Bakingdom for the 50th. They are AMAZING, AMAZING Doctor Cakes. GO. SEE. NOW. Doctor Who 50th Anniversary Cakes.

Just a few more hours now, folks!

Also, I like exclamation points, so there! :p

Allons-y!

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Doctor Who 3D Glasses Cookies

Stained Glass Cookie Instructions *
Sugar Cookie Recipe (I used this instead of what is in the stained glass post)


*I used Jolly Ranchers as my candy

Glaze:

1 cup powdered sugar
1 Tablespoon Corn Syrup
1 Tablespoon Water
splash of vanilla

Mix together
Brush on cooled cookies with brush

Or you can use-

Royal Icing
or Buttercream

{One Eyed Monster Cookies}

Bean loves to dress up. He's very into drama, he's been in his drama club at school since 6th grade, he attends drama camp, and he performs in a local kid's theater in the summer months.

He hasn't actually Trick or Treated since he was in 5th grade, but dress up? YOU BET.

When he was little my favorite costume was this one

I mean, c'mon! My little stinker.

When he started choosing his own costumes, they were, well, not the norm. Like, seriously, what 8 year old begs to be D'Artagnan for Halloween? Just mine.

When he was 13 he wanted to be The Dread Pirate Roberts for a Halloween Dance. I'm so proud.

When he was 14 we went to the Ohio Comic Con. He wanted to be Doctor Horrible. Awesome.

I can't even begin to tell you how many people asked for photos of him. It was insane.


This amazing re-creation was made by my talented Mother in Law. (along with the skunk and D'Artagnan- as well as many others through the years). Rule 1 here. Tina doesn't sew. Ever.


And this, just last week at our Youth Group Fall Fest...

V from V for Vendetta.


There have been many, many other costumes in between, from dressing up for Ren Fest, to Eleven for our Doctor Who party, to Ron Weasley for our Hogwarts parties, to all his costumes for plays... He does enjoy a good disguise.

One thing he never dressed as? A monster. No idea why, but he never, ever dressed as anything creepy or spooky. Probably why my Monster cookies are cute instead of creepy, eh?

These guys are totally fast and easy. A great project for your little ones this halloween (or anytime, monsters are always in season!). Kids will love rolling these in the jimmies!

This starts with a basic Snickerdoodle cookie. You will tint the dough, then, instead of rolling in cinnamon and sugar, you will roll in jimmies. These could be any color you want, I just really liked my purple jimmies. I even think they would be totally cute if they were rolled in the (very easy to find) rainbow jimmies! Top with a big dot of buttercream, then with buttercream tinted black, draw on your pupil and mouth. Give him a lopsided grin, give him a wiggly mouth, big grin, little grin, it's all up to you!

Easy, no special skills required.

Done!

And lookit how cuuuuuuute.

However, Dear Monster, no matter how cute you are... you are going in my belly!

Sorry, not sorry!

NOW, for more eyebally goodness, step on over to Bakingdom and check out the Soft & Chewy Googly Eye Cookies  that Darla made! You won't believe your EYES. (I HAD to say it).

Tina

PS, tint these puppies green and roll in green jimmies and you have Mike Wazowski!


You can find lots of great jimmies at Bake it Pretty.


One Eye Monster Cookies
by Tina @ Sugar Bean Bakers

Ingredients

1/2 cup butter, softened
1/2 cup shortening (I prefer Crisco)
1  1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2  3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
food coloring*
jimmies

Directions

Preheat oven to 400 degrees. Cream together butter, shortening, sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Add food coloring and mix until well blended. Shape dough (about a tablespoon) into balls. Roll balls in jimmies. Place 2 inches apart on ungreased baking sheets (or parchment/silpat lined sheets). Lightly flatten. Bake 8 to 10 minutes, or until set but not too hard. (I baked mine 8 minutes)

Allow cookies to cool completely. 

Make up a batch of  buttercream. Use this to pipe** on the eyeballs. Pipe the pupils and mouth from buttercream tinted black.

*I recommend gel colorings

**Wilton Tip numbers: Eyeball- 1A,  Pupil- 12,   Mouth- 13

.

slightly adapted from this recipe found at www.allrecipes.com.

{Maple & Brown Sugar Oatmeal Cookies}

Well, the new school year is upon us. I know a lot of people are yet to start, but Bean started his Junior year last week.

And I'm not the least bit excited about it. Not only do I hate going to bed at a 'reasonable hour' and getting up early, I hate that he's so big. Seriously with the time? Where??? I don't even understand.

He used to eat Maple and Brown Sugar Oatmeal every day before school. Every. Day. For years and years. Probably 8 years straight, that's all the boy would eat. Oatmeal, oatmeal, oatmeal. He has, of course, since discovered the joys of Waffle Crisp (which I made into cupcakes here). He still loves the oatmeal, but perhaps not quite as much.

It seemed quite necessary to make it into a cookie though, right? Yes, I thought so.

This is a super simple recipe. It took less than 10 minutes to whip up and 10 minutes to bake. Quick, easy, and a wholesome lunch box snack. You know exactly what are in these puppies.

 It doesn't matter if we love it, or hate it, the fact is, the new school year is upon us. Even if I think it's totally dumb and that time is seriously mean, I just have to deal.

Cookies help.

Tina

Maple & Brown Sugar Oatmeal Cookies

recipes by Tina @ Sugar Bean Bakers

yield: 12-14 three inch cookies 

or 2 dozen two inch cookies

1/2 cup butter, softened 

3/4 cup packed brown sugar

1/4 cup pure maple syrup

1 egg

1 teaspoon maple extract*

1 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 1/2 cups quick cooking oats

*I like the taste and texture of the maple syrup, but it isn't maple enough for me, so I also add the extract. You can taste after adding the syrup and decide how much, if any, extract you like. 

(I make my cookies rather large, you can make them smaller. If you make them smaller, watch the baking time, start with 8 minutes, but they generally take about the same amount of time as the larger cookies)

Preheat oven to 375.

Cream together the butter & the sugars. Beat in the egg. Add in the syrup & extract (see above). Then add dry ingredients except oats. Mix well. Then add oats. 

Drop onto parchment lined, silpat lined, or greased baking sheets.

Bake for 8-11 mins. Allow to cool 5 mins before moving to cooling racks.

{Soft Iced Pineapple Cookies}

I know I've mentioned my BFF Lori on the blog before. She's even behind some of the recipes here, like Strawberry Filled Cupcakes, Holy Moses Dip, and she introed me to the current most popular recipe on my blog, Buckeye Bites.

For a long time, she has told me about her great grandmother's Pineapple Cookies. Sounds good, eh?
These are a definite memory for Lori. She says she cannot remember a time when she went to visit her grandmother that these were not present.

I can see why.

They are soft and lightly citrusy.

When I say soft, I mean, I want to curl up and use one for a pillow. They are tender and delicious.

I made a 1/2 a recipe. I live with picky people, folks. 2 days later and there are 5 cookies left. FIVE. Even a 1/2 of this recipe makes A LOT of cookies (about 3 dozen).

Gone. People. Gone.

So, saying they were a hit, well, now that would be quite the understatement.

I believe these will be a new summer standby cookie. A soft sugar cookie with a pineapple twist? Perfect for summer.

Tres yummy.

Thanks Lori!

I'll be buying stock in pineapple after this!


Tina



Soft Iced Pineapple Cookies
Recipe by Margaret Cameron


 Cookies
1 Cup butter
1 Cup sugar
1 Cup brown sugar
2 eggs
1 Cup crushed pineapple (drained)
1 teaspoon vanilla
4 Cup flour
2 teaspoon baking powder
1 teaspoon baking soda 
1 Tablespoon pineapple juice
1/2 teaspoon salt
1/2 Cup nuts ( optional )

Cream butter and sugar together. Add well beaten eggs. Beat in crushed pineapple and vanilla. Add baking soda which has been dissolved in 1 Tablespoon pineapple juice. Mix together flour, baking soda and salt in a bowl. Gradually add this to the other ingredients. Mix in nuts, if desired. Beat well. Drop by teaspoon onto greased or parchment lined cookie sheet. bake at 350* for 12 mins.

Icing
1/3 Cup softened butter
1/4 Cup pineapple juice
2 Cup powder sugar

Melt butter, stir in pineapple juice and powdered sugar. Whisk until glossy. Spoon onto cooled cookies or dip tops of cookies into the glaze.

{Bunny Feet Cookies}

Easter is a crazy busy time of year around here. I'm sure it is at your house too. 

The Bean's birthday is always close to Easter (April 9), so since the whole fam damily is already here for Easter dinner, we just have his family party the same day. His huge, massive, 20+ teenager blowout comes in May when it's warmer and drier in Ohio, cause, yeah, they aren't all partying in my house.

No.

Anyway, I have much to do today (treats for 15 Easter bags, sculpt more fondant items for the Bean's birthday cake, make Hot Cross Buns), but I had to take a second and post these for you.

Cause I love you.

These are made with a basic rolled sugar cookie dough, buttercream, plain sugar, and pink chocolate (or white chocolate tinted pink).

To get the foot shape, I used a cheap Easter egg cutter that I squished it a little. For the toes, I used the medium flower cutter in this set by Wilton. 

I think that the little toes the flower makes are super cute, but I'm fully convinced that these would be cute just with the egg shape if you cannot locate the flowers.

After that, I melted up some pink chocolate, and piped toe pads and paw pads onto parchment paper.

As those dried, I iced the cookies in a buttercream, and topped with tons of sugar!

Cause sugar.

Once the chocolate was dry, I peeled them from the paper and placed 3 toes and 1 pad onto the cookie. I used the back, flat side of the chocolate. 

And that's it! Bunny feets!

Delicious, delicious bunny feets!

Hoppy Easter!

(Yeah, I just went there.)

Hope you have a fantastic Easter filled with sugar and joy!

Tina

Bunny Feet Cookies

Needed:

Rolled Sugar Cookie Recipe

Buttercream Recipe

Cookie Cutters

More Sugar for Topping

Pink Tinted Chocolate

{Mickey Mouse Easter Egg Cookies}

It's time I came clean about something. I'm a Disney addict.

See, the fact is, I've always loved Disney movies, who doesn't? However, I was never "into" Disney. The collectables, the jewelry, the clothes.

Things change, man, things change.

As I mentioned in this post, the Magic Kingdom is the place I never knew I wanted to visit.

In September, at 39, I made my first trip there. Ever since then, I've become infected. My brain has been addled. My mind is not right. Disney. Disney. Disney.

Send help? No. Wait. I don't want no stinkin' help!

I LOVE DISNEY. I'm not the least bit ashamed.

Here we are at the Magic Kingdom. So excited, we could barely breathe!

What you see there, is my first pair of mouse ears. I now own 9 pair. I can't help it, it's the Year of the Ear. What's a girl to do!?? Now, 6 pair are mini ears. Not Minnie Ears. Mini, as in tiny.

Cause yes.

I have pics of me wearing my other ears, but I won't bore you here, you can see them on instagram. haha.

Anyway. I've been missing Disney so much, and we won't be back there for over a year. I just felt like I needed to bring a little Disney into Easter. And I decided to drag Darla along too. Really, it didn't take much convincing (read, no convincing), because she, too, is a Disnerd.

Trolling the internets looking for Disney goodness, I came upon Mickey Easter Egg cookies that they sell at the parks in the spring and decided to put my own spin on them. You can see the originals here, on A Cup of Disney (scroll down a little).

I used an egg shaped cutter & a shot glass sized glass to cut out the cookies. Then I just squished the ears to the egg a little (they'll bake into each other), and baked.

I covered these in fondant. Thought fondant is not my favorite thing to eat, it does make for a great presentation. The Marshmallow Fondant that I used is pretty good actually. I'm still more of a buttercream girl though!

I cut the fondant to fit, added a little icing (make some buttercream or a little canned frosting will work) to 'glue' the fondant on. I added dots and tiny Mickeys to one (dab on a little water to the back of the accents and the fondant will stick to itself), a larger Mickey to one, and stripes with a Mickey to another. There are lots of ideas for decorating these guys though. Go wild!

I painted on a bit of luster dust to give a little shimmer.

The cookies are rolled to a 1/2" and baked about 8 minutes, so they are still soft and chewy,

and amazing.

I can't keep the Bean's hands off of them.

How cute would these be packaged up in Easter baskets? Sure to delight little ones, and big nerdy ones like me!

Even if you don't go the fondant route and top with a sweet, tasty buttercream instead, they would be totally adorable.

Clearly Easter. Clearly Mickey.

Now, you have to see what Darla made! She's starting with the exact same dough, so you could make both cookie types from the same batch!

Mickey Mouse Easter Basket Cookies

It's gonna be a Disney Easter up in here!

Tina, Disnerd Extraordinaire

*

Mickey Mouse Easter Egg Cookies

1 recipe Rolled Sugar Cookies

1 recipe Marshmallow Fondant

OR

1 Recipe Buttercream Icing

Food Coloring

Luster Dust for Fondant (optional)

Sprinkles for Buttercream (optional)