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Giant Easter Egg Cookies

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Giant Easter Egg Cookies
  • Prep 15 min
  • Total 60 min
  • Servings 30
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A sweet and easy memory-making activity to share with loved ones during the Easter holiday.
Updated Aug 28, 2014

Ingredients

Steps

  • 1
    Heat oven to 375°F. Line 2 cookie sheets with foil.
  • 2
    In medium bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough into 3 portions. With fingers, press each portion of dough into large egg shape (7x5 inches and 1/4 inch thick), 2 on 1 pan and 1 on other pan.
  • 3
    Bake 10 to 15 minutes or until golden brown; cool completely, about 30 minutes.
  • 4
    Stir food colors into portions of frosting as desired. Decorate Easter egg cookies with frosting and candies.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can bake the cookies the day before the fun begins! Store cookies covered with plastic wrap or foil.
  • tip 2
    Chocolate chip cookie mix can be substituted for the sugar cookie mix.
  • tip 3
    Stir some chopped nuts into the dough for an indulgent treat.
  • tip 4
    Try a variety of sugared gumdrops, candy-coated sunflower nuts and cinnamon candies for fun designs and colors.

Nutrition

140 Calories, 6g Total Fat, 0g Protein, 20g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
12%
Trans Fat
1 1/2g
Cholesterol
10mg
4%
Sodium
75mg
3%
Potassium
15mg
0%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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