Aren’t these cookies cute? Um. Pretty much so cute I wanna eat ‘em up. There are so many things I want to eat lately. Owl cookies, guacamole, my 7-year-olds soft little ears. Life is yummy. Yummy, yummy, yummy.
Like yesterday’s Peanut Butter Parfait, these cookies were inspired by a challenge from Big G Cereal and Betty Crocker. They invited me to cook up a halloween-themed treat that makes use of one or more of their kid-adored cereals. After drawing, mixing, baking, tasting, tossing, and testing more than six different recipes, these little hoot owls were the clear favorite with my kids.
You’re going to love making these simple owl-shaped sugar cookies, too. The best part? No special sugar cookie cutter needed. Just grab a drinking glass and a teensy heart cutter (mine was 50 cents at Hobby Lobby).
All you do is mix up some Betty Crocker sugar cookies. Easy.
Roll the dough out. Super easy.
Cut it into circles with a drinking glass. Super crizazy easy.
Turn that heart shaped cookie cutter upside down and nick a little bit of the top part of the circle out. Yeah, I know. Ridiculously easy.
And just look at those little owl shapes that emerge. So cute! I seriously want to eat them up.
Oh, wait. I already did.
Owl Sugar Cookies
These adorable sugar cookies will have your family howling with delight. Their friendly faces and classic flavors can be cooked up and decorated in under an hour, which is sure to make you the wisest baker on the block this Halloween.
1 (17.5 ounce) package Betty Crocker Sugar Cookie Mix
1 (16 ounce) can Betty Crocker Milk Chocolate Frosting
⅓ cup Multigrain Cheerio’s
¼ cup whole, raw almonds
2 tablespoons mini white chocolate or chocolate chips
2 tablespoons chocolate candy corn
(optional)1 black food decorater pen
Mix sugar cookies according to “For Cutout Cookies” package directions. With a generously floured work area, roll cookie dough out until approximately ¼″ thick. Using a glass drinking cup, or cookie sheet, cut into a 2 ½″ circle. With a small heart-shaped cookie cutter turned upside down, cut a small portion out of the top of each cookie round, to resemble the head and ears of the owl. Transfer to a cookie sheet and bake in an oven preheated to 350 degrees for 8-10 minutes, or just until the edges of the cookies are ever so slightly browned. Remove cookies from oven, transfer to a cooling rack and allow to cool.
Use milk chocolate frosting to frost cooled cookies. Press two Multigrain Cheerio’s into the center of the owl’s face for eyes. Drop a mini white chocolate or dark chocolate chip in the center of each Cheerio for the pupils (if using the white chocolate chips, draw a small, black dot into the center of the chip with food decorator pen). Using a sharp paring knide, cut the orange tip from a chocolate candy corn and press it between the eyes for the beak. Press two almonds on each side of the frosted cookie for wings. Allow frosting to firm up slightly by leaving the cookies uncovered for 20-30 minutes. Eat & Enjoy!