Jelly Bean Flower Cookies
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- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- 1 cup marshmallow creme
- Jelly beans, marshmallows, candy sprinkles, as desired
- Heat oven to 350°F. Cut cookie dough into 24 slices. Bake cookies as directed on package. Cool completely.
- Meanwhile, in medium bowl, stir together frosting and marshmallow creme. Spread evenly on cookies.
- Decorate cookies with remaining ingredients, using photo as a guide.