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Lamb Butt Cookies

Updated Sep 18, 2020
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Cute and creative Lamb Butt Cookies are a perfect Easter treat!

Lamb Butt Cookies

  • Prep Time 45 min
  • Total 2 hr 15 min
  • Ingredients 6
  • Servings 32
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
  • Step 
    2
    Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
  • Step 
    3
    Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    To make lamb butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet.
  • Step 
    5
    Cut each large marshmallow in half widthwise, then in half crosswise, into 4 pieces.
  • Step 
    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.

Nutrition

150 Calories
5g Total Fat
0g Protein
24g Total Carbohydrate
17g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Use a very sharp, clean knife to cut the jelly beans and marshmallows. Or try cutting marshmallows with a small kitchen scissors.
  • tip 2
    Store cookies in covered container.
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