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Rainbow Cookies

Making and eating these colorful egg cookies is so much fun, you’ll want to make more than one batch!

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( 63 Ratings)

63 Ratings

5 Stars 46%

4 Stars 27%

3 Stars 19%

2 Stars

1 Stars

Member Reviews ( 14 )

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Prep Time 50 min
Total Time 1 hr 30 min
Servings 18

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup butter or margarine, softened

1/4: cup Gold Medal® all-purpose flour

1: egg

3: food colors

: Granulated sugar, if desired

1/2: tub Betty Crocker® Whipped vanilla ready-to-spread frosting

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Directions

1 Heat oven to 375°F. Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color.
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 dough scraps, carefully lay matching colors together.)
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

Expert Tips

For marbled cookies, mix colors of dough scraps just enough to hold together, being careful not to overmix the colors too much or they won’t be distinct.

Betty Crocker Rich & Creamy vanilla ready-to-spread frosting makes a creamy filling for Rainbow Egg Cookies.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: sandwich cookie

Calories: 210
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 25mg; 25%;
Sodium: 130mg; 130%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 4/7/2012 8:12:50 PM REPORT ABUSE dee1202 said:

Rating:

Mine did not turn out as nice as these did but they taste good. I had trouble getting them to roll out. I think if i did them again i would refrigerate the dough. So maybe they would not just stick to rolling pin and my hands. Since i could not get them to roll i just dropped a bit of the 3 colors of cake dough together. I decided since mine are not all the same size not to make them in to sandwich cookies but my husband says they are just as good and really don't need calories of the icing anyway.

This reply was: Helpful Inspiring

Posted 4/5/2010 11:22:23 AM REPORT ABUSE jesssica83 said:

Rating:

My cookies didn't look as awesome as the picture, but they still look pretty good and I'm happy with most of my results. But instead of using the pre-made mix, I just made sugar cookie dough from scratch. Still tasted good =)

This reply was: Helpful Inspiring

Posted 4/3/2010 6:39:35 AM REPORT ABUSE sshkgh84 said:

Rating:

These were great. The whole family helped make them. We made them for a bake sale. They were a little time consuming but in the end it really paid off.

This reply was: Helpful Inspiring