Learn how to make quick and easy Nutter Butter penguin cookies with this step-by-step tutorial — a fun, edible craft for kids during the Christmas season and winter months.
My little one had been under the weather, so to cheer him up we got creative in the kitchen and turned Nutter Butter cookies into adorable penguins sledding down a snowy trail. These are simple to assemble and completely edible, since everything is attached with corn syrup or melted chocolate.
These penguin cookies make a great snack or dessert for Christmas parties, holiday classrooms, or a winter wonderland birthday. You don’t need any special cookie cutters — the shape of a Nutter Butter cookie is perfect for the sled base.
I used Nutter Butter cookies because their shape resembles a sled. You can use a variety of small candies to decorate the penguins and secure everything with corn syrup or melted chocolate. If you prefer, a similar version can be made using Oreos instead of Nutter Butters.
Other fun food for kids
- Snowflake Cookies
- Christmas Donuts
Supplies for easy kids cookies
Nutter Butter cookies
Mini candy canes
Square-shaped chewing gum pieces
Tootsie Rolls
Eyeball candies
White candy melt circles
Candy corns
Sweet & sour candy strips
Mini heart sprinkles
White edible pearls
Corn syrup or melted chocolate (for glue)
Knife
Scissors
Small paintbrush or food-safe brush
How to make penguin cookies
- Trim the cookie: Use a knife to cut the curved sides of a Nutter Butter so the sled surface is straight.
- Attach skis: Brush corn syrup along the sides of the cookie and press mini candy canes onto each side to form skis.
- Add the sled seat: Use corn syrup to glue two square chewing-gum pieces side by side on top of the cookie — this forms the sled seat.
- Form the penguin body: Unwrap a Tootsie Roll and microwave for about 10 seconds to soften. Shape it into an oval and press it onto the top of the cookie, smoothing the edges with your fingers.
- Place the eyes and belly: Attach eyeball candies near the top half and a white candy melt circle near the lower half using corn syrup or a dot of melted chocolate.
- Create the beak: Cut a candy corn and stick the orange tip below the eyes to form a beak.
- Add a scarf: Cut a thin strip from a sweet-and-sour candy and wrap it around the penguin’s neck, securing the ends with a tiny bit of corn syrup.
- Finish with accessories: Add two mini heart sprinkles and a white edible pearl on the penguin’s head to create a bow or decoration.
- Assemble the penguin on the sled: Secure the penguin piece to the sled with corn syrup or a small dab of melted chocolate and hold briefly until it sets.
- Store: Keep finished cookies at room temperature for 2–3 days.
Recipe
Easy Nutter Butter Penguin Cookies
Prep time: 10 mins | Decorating time: 20 mins | Total time: 30 mins
Servings: 4 cookies | Course: Dessert | Cuisine: American
Ingredients
- 4 Nutter Butter cookies
- 8 mini candy canes
- 8 square chewing-gum pieces
- 4 Tootsie Rolls
- 8 eyeball candies
- 4 white candy melt circles
- 4 candy corns
- 2 sweet & sour candy strips
- 4 mini heart sprinkles
- 4 white edible pearls
- 2 tablespoons corn syrup (for sticking)
Instructions
- Trim the sides of each Nutter Butter cookie so the top is flat.
- Brush corn syrup along the trimmed sides and press a candy cane onto each side to create skis.
- Glue two square gum pieces side-by-side on the sled top with corn syrup and set aside.
- Soften a Tootsie Roll in the microwave for 10 seconds, shape into an oval, and press onto the sled to form the penguin body; smooth the edges with your fingers.
- Attach eyeball candies near the top half of the penguin and a white candy melt for the belly using corn syrup.
- Cut a candy corn to make a small orange beak and stick it below the eyes.
- Cut a thin strip from the sweet-and-sour candy and wrap it around the penguin’s neck as a scarf.
- Add two heart sprinkles and a white edible pearl on the head to mimic a bow or accessory.
- Secure the penguin to the sled base with corn syrup or melted chocolate and hold briefly until it sets.
Notes
- Store at room temperature for 2–3 days.
Nutrition (per cookie, approximate)
Calories: 53 kcal | Carbs: 13 g | Protein: 1 g | Fat: 1 g | Sugar: 12 g