Frog Cookies

Just this week, I finally washed and packed up my fall and winter gear – scarves, beanies, heavy jackets – until we need it again.

I always wait until summer is full blown because it seems like just a few weeks ago, they were calling for a hard freeze in the morning!

Seems it always does this after I already packed everything away until next Fall.

I’d like to see you call for a hard freeze now Mr./Miss Weatherperson!

Of course, with how crazy things have been this year, I’m not counting it out.

One thing that reminds me of summer are all the frogs.

Here in Georgia, frogs are everywhere. You don’t even have to live by water and you’ll see them in your yard.

Big frogs, little frogs, even frogs that are no bigger than your thumbnail!

And especially after the rains is when they all come out!

The dogs try to catch them and I try not to step on them.

And what better summertime cookie to make than a frog cookie!

I decorated my copycat Lofthouse cookie to look like a frog.

I did make a few minor changes to my copycat Lofthouse cookie recipe because I found with only 3 cups of flour the dough was rather sticky. So I added a little more flour and also placed the dough in my freezer overnight, instead of the refrigerator.

I think this helped the dough be less sticky when it comes time to rolling out to make the cookies.

This cookie dough is still stickier than normal cookie dough, just not as sticky with the changes I made to it.

The eyes are made with green candied cherries from Paradise Fruit Co., so they go squishy in your mouth like an eyeball does.

Not like I’ve ever eaten an eyeball…Eeewww gross.

But I get the feeling if you did, it would be squishy just like these candied frog eyes.

And what kid wouldn’t love eating squishy frog eyes?

I think they’re the best part of the cookie, all sweet and squishy!

But you’re just going to have to try for yourself.

Bon Appetit!

As always, if you do make these Frog Cookies, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the sweetness you create in your kitchen. Happy Eating!

These Frog cookies are made using my Copycat Lofthouse cookie recipe decorated with green vanilla frosting, green sprinkles, candied green cherries from Paradise Fruit Co., and candy eyeballs to resemble frogs. Not only are they fun to make, but you’ll enjoy eating them too! 


To Make the Copycat Lofthouse Cookie:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 eggs
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups + 2 Tablespoons All-purpose flour, sifted
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
To Decorate Cookies:


  1. In a large mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  2. In a separate large mixing bowl, cream together butter and sugar.
  3. Beat in eggs with butter mixture.
  4. Add in yogurt and vanilla, mixing well.
  5. Gradually add in dry ingredients, mixing all ingredients together well.
  6. Remove dough from bowl, wrap in plastic wrap, and place in freezer overnight. This cookie dough will be stickier than normal cookie dough.
  7. After dough has chilled overnight in your freezer and when you’re ready to bake the cookies, preheat oven to 350F degrees.
  8. Line cookie sheets with parchment paper. Set aside.
  9. Remove dough from freezer and let sit for about 20 minutes or until it softens and you can work with it. Times may vary depending on temperatures.
  10. On a dry, flat surface, sprinkle flour and spread it around the surface using your hands. Place dough on floured surface and roll dough out. Sprinkling flour as needed under thedough, on top of dough, and on rolling pin to help prevent dough from sticking to surface.
  11. Roll out to desired thickness. Remember, Lofthouse cookies are thicker than normal cookies and will rise a little bit.
  12. Flour a round cookie cutter or the rim of a glass, make circle cuts in dough to make cookies. Place on prepared cookie sheets, leaving cookies 2″ apart.
  13. Bake for 10 to 12 minutes, or until cookies are firm to the touch. They may appear under baked. You DON’T want cookies to brown.
  14. Remove from oven and let cool on cookie sheet for 10 minutes before transferring cookies to a wire rack, where they can cool completely.
  15. Repeat with rest of dough, rolling out dough, making circles, and baking until all dough is used up.
  16. After cookies have cooled completely, about 2 hours, its time to frost them.
  17. Stir in a couple drops (2 to 3) green food coloring to the frosting. Less drops gives you a lighter green, while more drops give you a darker green color.
  18. Apply frosting generously with a butter knife and sprinkle green candy sprinkles over the tops.
  19. Place 2 candied green cherries on top of cookie for eyes and carefully top with candy eyeballs. See Notes below if your candy eyeballs fall off.
  20. Place back on wire rack and let sit for about 10 minutes before covering with plastic wrap or aluminum foil.
  21. Best served at room temperature with a tall glass of milk.


– I placed my dough in the freezer overnight. Some recipes for Lofthouse style cookies say you can cook immediately, some say to refrigerate for a few hours. I was happy with the results after chilling the dough in my freezer overnight. I cannot guarantee that your cookies will turn out like mine if you do not chill the dough overnight.

– You need to roll out the dough and use a cookie cutter or rim of a glass to cut cookies. Otherwise you will get a round, ball shaped cookie with rough edges not resembling anything close to a Lofthouse cookie.

– The candy eyeballs stick easily to the candied green cherries. However, if you find them falling off, place a small amount of frosting on a toothpick and coat bottom of candy eyeball and then place onto the green cherry. The frosting acts like a glue to hold the candy eyeball in place.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.


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