Looking for a fun, wintery spin on your everyday sugar cookie? Top off this simple recipe with an adorable chocolate candy penguin to delight your kids and friends this holiday season.
This recipe is courtesy of Krusteaz.
Preheat oven to 350 degrees F.
Stir together cookie mix, egg, and softened butter until dough forms, hand kneading if necessary.
Shape cookie dough into roughly 18 larger cookies, about 1 rounded tablespoon of cookie dough.
Bake 9–11 minutes.
Allow cookies to cool completely.
Stir together powdered sugar, warm water, and peppermint extract until smooth.
Set aside 1/4 of the icing in a plastic sandwich bag and add one drop of blue food coloring to the remaining icing.
Spread the blue icing on top of cooled cookies.
Flatten the white spice drops into small rectangular shapes for the iceberg, and place on top of iced cookie.
To make the penguin, cut off a tiny piece from the corner of the bag of white icing and squeeze on a circle and dot on 2 eyes to the front of the small dark chocolate candy.
Roll a piece of yellow spice drop to form a beak and two feet, and attach using the white icing.
Once icing has dried, dot on two little pupils on the eyes with the blue food coloring and a toothpick.
Create hats, earmuffs, scarves, Christmas trees, and decorations, if desired, with the colored spice drops and sprinkles.
Attach penguin to spice drop iceberg using white icing.