Ladybug Cookies

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Ladybug Cookies
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  1. 1
  2. package (16 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies (24 cookies)
  3. 1
  4. container (12 oz) fluffy white whipped ready-to-spread frosting
  5. 12
  6. Mini Rolls™ Betty Crocker® Fruit Roll-Ups® Strawberry Craze™ chewy fruit snack (from 6.6-oz box)
  7. 24
  8. small round chocolate-covered creamy mints
  9. Small white heart-shaped candy decors
  10. Black string licorice, cut into 48 (1/2-inch) pieces
  11. Large colored heart-shaped candy decors
  1. 1 Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes.
  2. 2 Frost each cookie with 1 tablespoon frosting.
  3. 3 To decorate cookies: Unroll fruit snack rolls. Cut 24 rounds, using 2 to 3-inch cutter; cut each round in half. Place 2 halves, points overlapping slightly, on top of each frosted cookie to look like wings. Using small amount of frosting, decorate each cookie with 1 creamy mint candy for head, small white hearts for eyes, licorice for antennae and large colored hearts for spots on wings. Store loosely covered
  1. Substitute chocolate chip cookies for the sugar cookies for chocolate lovers.
  2. Don't have heart-shaped decors? Use confetti decors instead.
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