1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or a silicone nonstick baking mat.
2. 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.
3. Sort out marshmallows from cereal; discard or save cereal for another use. Set marshmallows aside.
4. 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).
Expert Tips: This is a great recipe for the kids to help with. Get them to sort the marshmallows for you! For a fun rainbow twist, separate the frosting into 6 different small bowls and tint each one of the colors of the rainbow.
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Directions
1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or a silicone nonstick baking mat.
2. 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.
3. Sort out marshmallows from cereal; discard or save cereal for another use. Set marshmallows aside.
4. 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).
Expert Tips: This is a great recipe for the kids to help with. Get them to sort the marshmallows for you! For a fun rainbow twist, separate the frosting into 6 different small bowls and tint each one of the colors of the rainbow.