Description
Delight in these vibrant Easter Egg Sugar Cookies that celebrate spring with every bite. Perfect for festive gatherings and family fun!
Ingredients
Scale
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter, softened
- 3 tablespoons Gold Medal™ All-Purpose Flour
- 1 egg
- Betty Crocker™ Neon Gel Food Colors
Instructions
- Combine the sugar cookie mix, softened butter, flour, and egg in a large bowl. Stir until the dough forms.
- Remove 1/2 cup of dough and set aside. Wrap the remaining dough in plastic wrap and refrigerate it for later.
- Divide the reserved 1/2 cup of dough into four equal portions. Mix a different gel food color into each portion until you achieve your desired shades.
- Preheat your oven to 375°F. On a floured surface, roll out the refrigerated dough to about 3/16-inch thick.
- Shape the colored doughs into long ropes, circles, or zigzag patterns, then lay them on top of the rolled-out dough.
- Place another sheet of parchment paper over the dough and gently roll a rolling pin over it to slightly press the colored dough into the base dough. Remove the parchment paper.
- Using a 2 1/2-inch oval cookie cutter, cut egg shapes from the dough and place them on ungreased cookie sheets, leaving about an inch of space between each cookie.
- Refrigerate the cookie sheets, uncovered, for at least 15 minutes before baking.
- Bake cookies for 8 to 10 minutes, or until they are set and the tops appear dry. Cool for 2 minutes before transferring them from the cookie sheet. Allow to cool completely, which takes about 20 minutes.
Notes
Consider decorating with a simple icing glaze or adding colorful sprinkles for extra flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg