Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
Purple and blue gel food colors
2
tablespoons all-purpose flour
1
teaspoon multicolored nonpareils (Halloween colors)
1
container (12 oz) vanilla whipped ready-to-spread frosting
1/2
cup Frankenberry™ cereal or Boo Berry™ cereal
Candy eyeballs
Extra cereal for crushing and decorating, if desired
Preparation
Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray. Divide cookie dough evenly into three medium bowls.
For colored dough, add purple and blue gel food colors to separate bowls. Mix dough until colors are incorporated; add 1 tablespoon flour to each of the colored doughs, and mix well. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) For sprinkled dough, add nonpareils to remaining bowl; mix until incorporated.
Shape cookie dough into 36 balls (12 from each bowl); place in muffin cups.
Bake 10 to 13 minutes or until light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely, about 20 minutes; remove from pan.
Spoon frosting into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off bottom corner of bag. Add about 1 1/2 teaspoons frosting to each cookie cup, adding a small amount to half of the cookie cup rims. Fill half with about 1 teaspoon desired cereal each, and stack another cookie cup inverted on top. Continue decorating, adding candy eyes and crushed and/or whole cereal for hair or ears, if desired.
