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Rainbow Egg Cookies

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  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 18
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Enjoy this colorful assortment of melt-in-your-mouth butter cookies made using Betty Crocker® sugar cookie mix – a delightful surprise!
Updated Sep 18, 2015
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Ingredients

Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°. 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.

Nutrition

245 Calories, 11g Total Fat, 1g Protein, 36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Sandwich
Calories
245
Calories from Fat
100
Total Fat
11g
Saturated Fat
7g
Cholesterol
30mg
Sodium
105mg
Total Carbohydrate
36g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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