Description
Celebrate Easter with these vibrant and delicious sugar cookies, perfect for family gatherings and festive occasions.
Ingredients
- 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
- In a large bowl, combine the sugar cookie mix, softened butter, flour, and egg. Stir until the dough forms into a cohesive ball.
- Remove 1/2 cup of dough and set it aside. Wrap the remaining dough in plastic wrap and refrigerate for later use.
- Divide the reserved 1/2 cup of dough into four equal parts. Mix different gel food colors into each portion until you achieve your desired shades.
- Preheat your oven to 375°F (190°C). On a floured surface, roll out the refrigerated dough to about 3/16-inch thick.
- Shape the colored dough portions into long ropes, circles, or zigzag patterns, then lay them on top of the rolled-out base dough.
- Place another sheet of parchment paper over the dough and gently roll a rolling pin over it to press the colored dough into the base dough. Carefully 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 for 8 to 10 minutes, or until the cookies are set and the tops appear dry. Cool for 2 minutes before transferring them from the cookie sheet to a wire rack. Allow to cool completely, which takes about 20 minutes.
Notes
For a fun twist, set up a cookie decorating station with icing, sprinkles, and edible glitter for guests to customize their cookies.