Frog and Toad Cookies

Frog and Toad Cookies
Yield: 25 to 30 cookies plus bowl Prep 1 hr Bake About 400°F 20 mins and according to package


For the cookies:
  • 1 16 ounce package refrigerated sugar cookie dough
  • Colored course sugar or colored frosting for decorating
For the nest: (optional)
  • 1/2 of a 17.3-oz. pkg. frozen puff pastry, thawed (1 sheet)
  • Nonstick cooking spray
  • Powdered sugar

Make It


1. Preheat oven according to package directions. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the cookie dough to a 1/4-inch thickness. Cut out 25 to 30, 2- to 4-inch cookies of desired shape (e.g. frogs, toads, eggs). Generously sprinkle on colored sugar, if using. Arrange 2 inches apart on prepared baking sheet. Bake according to package directions. Transfer to a wire rack to cool. If using frosting, spread cooled cookies with frosting and let stand until frosting sets.


2. If desired, preheat oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry sheet to 1/8- to 1/4-inch thickness. With a pizza cutter, cut into long, 1/4-inch wide strips. Invert a 2-quart casserole dish and line the outside with foil; coat the foil with nonstick cooking spray. Starting at the top and center of the bowl, wrap the bowl in a spiral with puff pastry strips, slightly overlapping strips and pressing on the strips as you go around. Brush strips lightly with water as you wrap to help them stick together. Place the overturned bowl on a baking sheet and bake about 20 minutes or until golden. Remove from oven and let cool on baking sheet on a wire rack. Gently lift foil from dish; remove foil from pastry bowl. Invert the bowl, sprinkle inside with powdered sugar, and arrange cookies inside nest.

Nutrition Facts

Amount Per Serving: cal. (kcal): 95, Fat, total (g): 4, chol. (mg): 5, sat. fat (g): 1, carb. (g): 15, Monounsaturated fat (g): 2, sugar (g): 8, pro. (g): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Folate (µg): 12, sodium (mg): 77, Potassium (mg): 27, calcium (mg): 10, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.