Make baking quick and fun with homemade dinosaur cookie mix (it also makes an easy homemade dinosaur gift!). Just mix, roll, cut, and bake.

Make the cookie mix: Mix the flour, cornstarch, baking powder, and salt together. Transfer the cookie mixture to a zip-lock bag. Transfer the powdered sugar to another zip-lock bag. Put the cookie mix, frosting mix, Dinomite sprinkles, and green food coloring into a large jar. Decorate the jar as you wish.
Make the dough: Add one cup of softened butter, one large egg, and one tablespoon of vanilla extract together and beat to combine. Add the cookie mix and mix until a dough forms.
Form the cookies: Put the dough on plastic wrap and flatten it into a rectangle. Wrap and refrigerate for four hours. Dust the work surface and the surface of the dough with extra flour. Roll the dough to the desired thickness. Cut with a two-inch cookie cutter.
Bake: Place the dinosaur cookies on the prepared baking sheet and freeze for 30 minutes. Remove them from the freezer and bake the dinosaur cookies for 10 to 15 minutes, or until they are golden brown on the edges. Remove the dinosaurs from the oven and allow them to cool completely.
Make the frosting: Add two-thirds of a cup of softened butter and half of the frosting mixture to a bowl and beat until creamy. Add the remaining frosting mixture, one tablespoon of milk, and one teaspoon of vanilla extract. Beat until you get a creamy, spreadable frosting.
Decorate: Add a few drops of green food coloring to the dinosaur cookie frosting and mix to combine. Use a piping bag or small knife to add the frosting to the dinosaur cookies. Immediately top with sprinkles.

Make Ahead and Storing Instructions

To Make Ahead: Dinosaur cookie mix is perfect for making ahead. Just mix, fill the jar, and seal it. As long as the mix stays dry, it will last for up to six months or more.

To Store: Once the cookies are baked, put them in a ziplock bag or container and close them up. They’ll stay fresh for up to two weeks at room temperature. You can also refrigerate the dinosaur cookies for a month or freeze them for three months.

Chocolate mint cookies: Replace one cup of granulated sugar with one cup of packed brown sugar. Add one teaspoon of peppermint essence to the cookie dough mixture and half a teaspoon to the frosting.

Citrus zest twist: Add the zest of one orange and one lemon to the cookie dough mixture. Adjust the sugar to three-quarters of a cup for balanced sweetness.

Cinnamon roll cookies: Mix one tablespoon of ground cinnamon into the cookie dough. Roll out the dough, spread two tablespoons of softened butter and a quarter cup of brown sugar on the dough, roll up, and slice into rounds.

Double chocolate chip cookies: For extra chocolaty goodness, replace one-third of a cup of all-purpose flour with cocoa powder. Stir in a cup of milk chocolate chips into the cookie dough mixture before chilling.

Lemon poppy seed cookies: Add two tablespoons of poppy seeds and the freshly grated zest of two lemons to the cookie dough mixture. In the frosting, substitute a quarter cup of lemon juice for a quarter cup of milk.

Coconut lime cookies: Mix half a cup of shredded coconut and the zest of two limes into the cookie dough mixture. Swap vanilla extract with coconut extract for a tropical flavor. Use one tablespoon of lime juice instead of milk in the frosting.

Peanut butter chocolate swirl: Add half a cup of peanut butter to the cookie dough mixture. Drop spoonfuls of melted chocolate onto the rolled-out dough, then swirl with a knife before cutting into shapes.

Almond Joy cookies: Fold half a cup of chopped almonds and half a cup of shredded coconut into the cookie dough mixture. Use almond extract instead of vanilla in both the cookie dough and frosting. Drizzle melted chocolate over the frosted cookies.

Orange cream cookies: Add the zest of two oranges into the cookie dough mixture. Substitute a quarter cup of orange juice with the same amount of milk in the frosting. Garnish with orange zest on top of the frosting.

Maple pecan cookies: Replace one cup of granulated sugar with one cup of packed brown sugar. Chop and stir in half a cup of pecans into the cookie dough mixture. Use maple extract instead of vanilla in both the cookie dough and frosting.

Make baking quick and fun with homemade dinosaur cookie mix (it also makes an easy homemade dinosaur gift!). Just mix, roll, cut, and bake.

Cook Time: 15

Total Time: 15

Servings: cookies

Pin Print Review

Ingredients

For the frosting:

▢ 2 cups powdered sugar
▢ green gel food coloring
▢ Dinomite sprinkles

Instructions

To make the cookie mix:

To make the cookie mixture, in a bowl mix the flour, corn starch, baking powder and salt.
Transfer the cookie mixture to a zip lock bag.
Transfer the powder sugar to another zip lock bag.
Add the cookie mix, frosting mix, Dinomite sprinkles and green food coloring to a large jar.
Decorate the jar as you wish.

To make the cookies:

To make the cookies, in a bowl add 1 cup softened butter, 1 large eggs and 1 tablespoon vanilla extract and beat to combine.
Add the cookie mix and mix until well blended.
Put the dough onto plastic wrap and press into a flat rectangle shape.
Wrap, and place into fridge.
Refrigerate the dough for 4 hours.
Dust work surface and surface of dough with extra flour.
Roll the dough 1/4″ to 1/2″ thick or desired thickness.
Cut with 2 inch cookie cutter.
Place the cookies on the prepared baking sheet on parchment lined cookie sheets.
Freeze for 30 minutes.
Remove from the freezer and bake in preheated oven for 10-15 minutes or until golden brown on edges.
Remove from the oven and allow to cool completely.
To make the frosting, add 2/3 cup softened butter and half of frosting mixture to a bowl and beat until creamy.
Add the remaining frosting mixture, 1 tablespoon milk and 1 teaspoon vanilla extract.
Beat until you get a creamy spreadable frosting.
Add few drops green food coloring and mix to combine.
Use a piping bag or small knife to add the frosting to baked and cooled sugar cookies.
Immediately top with sprinkles.

Notes

Chill for texture: Refrigerate the cookie dough for at least four hours before rolling and cutting to firm it up for handling and to prevent spreading during baking.