Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
4
to 5 cups Lucky Charms™ cereal
3
to 4 drops green food color
1
can (1 lb) vanilla creamy ready-to-spread frosting
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or a silicone nonstick baking mat.
Cut cookie dough into 1/2-inch-thick slices; cut each slice in half crosswise. Roll each piece into a ball; place 2 inches apart on cookie sheet. Bake 9 to 11 minutes or until bottoms are light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Sort out marshmallows from cereal; discard or save cereal for another use. Set marshmallows aside.
Stir food color into frosting; use more or less depending on how dark or light green you want the frosting to be. Lightly frost each cookie. Place 4 to 5 marshmallows on each cookie. Store lightly covered at room temperature (frosting will not harden).
