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Courtesy of Betty Crocker Print | Email

Prep Time: 30 min
Total Time: 2 hr 30 min
Serves: 24


  • 1 pouch Betty Crocker™ sugar cookie mix
  • Butter, egg and flour called for on cookie mix
    pouch for cutout cookies
  • 10 ounces vanilla-flavored candy coating
    (almond bark or white chocolate), melted
  • 1/2 cup red candy sprinkles or red sugar
  • 24 miniature marshmallows
Shop Ingredients


  1. Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use 2-inch round cutter to cut out 24 cookies. Place cookies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet; remove to cooling rack to cool completely, about 30 minutes.
  2. Dip top one-third of each cookie into melted candy coating. Place dipped cookies on waxed paper-lined surface. Sprinkle three-fourths of the coating with red sprinkles, leaving small border of white at bottom to look like a hat. Place marshmallow on side of each hat. Allow to set completely, about 1 hour.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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