1/2pkgRefrigerated Sugar Cookie DoughI used Pillsbury break apart
16ozVanilla FrostingAbout one can or tube
12Strawberries
12red and blue candies or blueberries
1 cupRed, white and blue candy meltsoptional
Instructions
Cookie Cups
Preheat oven to 350°F and spray a mini muffin pan generously with cooking oil spray. You can also use mini cupcake liners if you have them (preferred method).
Place one cookie piece into each muffin cup. You don't need to flatten or roll them.
Bake cookies for 20 minutes and place pan on a wire rack to cool.
While the cookies are still warm, take a small scoop to gently press the cookies into a cup shape.
Cool completely before removing from the pan.
Decorate the Gnomes
Wash and dry strawberries and slice the crown off the tops of strawberries in a v-shape.
Add one color of melting chocolate to a bowl and microwave with a little bit of Crisco until smooth. Heat in 30 second intervals, stirring between each interval until smooth.
Drizzle melted chocolate over the strawberries and let dry before adding another color.
Before the chocolate sets completely, add patriotic sprinkles if using.
Pipe the white frosting onto cooled cookie cups.
Then push a strawberry on top of the icing and add a candy nose just under the strawberry. I used a combination of M&Ms and blueberries.
Take a toothpick to spread some of the icing down to create the gnome beard.
Enjoy!
Notes
See step by step photo instructions in the post if needed. As always, nutrition information is estimated and will vary depending on your ingredients.