Pages Navigation Menu

rainbow egg cookies

rainbow egg cookies

I love these colorful eggs that you CAN eat from Betty Crocker! They use a packaged sugar cookie mix and color it, then roll it out and cut out the egg shapes. Sprinkle a little sugar on top and sandwich with some ready made frosting and you’re good to go!

Rainbow Egg Cookies
1 pouch Betty Crocker® sugar cookie mix
1/2 cup margarine or butter, melted
1/4 cup Gold Medal® all-purpose flour
1 egg
3 food colors
White coarse sugar crystals or granulated sugar, if desired
1/2 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting

1
Heat oven to 375º. Stir cookie mix, margarine, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. For a variety of colors, make several batches of cookies.
2
Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling doughscraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scraps- but don’t mix colors too much or they won’t be distinct.)
3
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

Expert Tips
Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick.

Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors.