Pour the Pillsbury Sugar Cookie Mix into a mixing bowl and add softened butter and egg. Add 2-4 drops of green food coloring. Using a hand mixer, mix cookie dough until well combined.

Press cookie dough into a ball and wrap with plastic wrap. Chill for about 1 hour.

When dough is ready, preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Add 3 drops of green food coloring to ¼ cup sugar and stir to combine. You may want to press the sugar through a mesh strainer to get a nice consistent color.

Sprinkle a bit of flour out on your clean work surface. Place cookie dough on top of flour. Use a rolling pin to roll out the dough about ¼ inch thick.

Use a 2-inch round cookie cutter to cut cookies out. Place cookies on baking sheet about 3 inches apart. Bake cookies for about 7-8 minutes. You don’t want the edges to get brown or they won’t be as pretty, so watch the cookies carefully.

Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes.

Use a heart cookie cutter to cut a heart out of the center of HALF the cookies. Allow cookies to finish cooling on a cooling rack.

Meanwhile, add 2-4 drops of green food coloring to 8 oz. of the cream cheese frosting. Stir to combine and mix well.

When cookies have cooled, spread a layer of frosting on the bottom of one cookie (without the heart cut out). Top a heart cookie on top so that the frosting peeks through the heart shape cut out. Fill the heart with red sprinkles, pressing the sprinkles gently into the frosting.

Store cookies in an airtight container.