Preheat the oven to 350°F (175°C) and prepare a mini muffin pan.

Scoop the refrigerated sugar cookie dough evenly into the muffin cups, filling each about two-thirds full. Bake until golden brown, around 10-12 minutes.

Cool the baked cookie cups on a wire rack for a few minutes. Once cool enough to handle, gently press your thumb in the center to create a cup shape.

Rinse the strawberries under cold water and slice off the tops.

Melt the pink melting chocolate according to package instructions. Dip the flat side of each strawberry into the melted chocolate.

Pipe the white frosting onto the cooled cookie cups generously.

Assemble your gnome cookies by placing the dipped strawberries upright on top and attaching M&Ms as noses, using extra frosting for beards.