Lamb Butt Cookies

lamb butt cookies Dessert
Lamb Butt Cookies
  • Prep 45 min
  • Total 2 hr 15 min
  • Servings 32

Cute and creative Lamb Butt Cookies are a perfect Easter treat!


  • 1 pouch Betty Crocker™ Sugar Cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 container Betty Crocker™ Whipped fluffy white frosting
  • 32 black jelly beans, cut in half lengthwise
  • 8 large marshmallows
  • 3 cups miniature marshmallows, cut in half crosswise (224 miniature marshmallows)
  • New Ingredient


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  • 1
    Heat oven to 375°F. In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
  • 2
    Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
  • 3
    Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4
    To make lamb butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet.
  • 5
    Cut each large marshmallow in half widthwise, then in half crosswise, into 4 pieces.
  • 6
    Attach 1 large marshmallow piece, rounded side up, to center of cookie for tail. Attach about 14 miniature marshmallow halves, cut sides down, to frosting on cookie. Repeat with remaining cookies.

  • Use a very sharp, clean knife to cut the jelly beans and marshmallows. Or try cutting marshmallows with a small kitchen scissors.
  • Store cookies in covered container.

No nutrition information available for this recipe

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