Description
These festive Marbled Easter Egg Sugar Cookie Cutouts are soft, buttery, and beautifully swirled with pastel colors. Perfect for Easter baskets, parties, and gifting, these cookies are easy to make with Betty Crocker™ Sugar Cookie Mix and a simple marbling technique.
Ingredients
Scale
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Flour, butter, and egg (as listed on package for cutout cookies)
- Betty Crocker™ Gel Food Colors (blue, pink, purple, yellow)
- 2 tablespoons coarse white sparkling sugar (optional, for decoration)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the dough by mixing the cookie mix, flour, butter, and egg.
- Divide dough into 4 equal portions and tint each with a different gel food color.
- Create a marbled effect by layering the colors, pressing them together, and rolling out the dough to ¼-inch thickness.
- Cut out cookies using a 3-inch egg-shaped cookie cutter.
- Place on a baking sheet, sprinkle with coarse sugar, and bake for 7-9 minutes until edges turn lightly golden brown.
- Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overmixing the dough to maintain a distinct marbled effect.
- Use gel food coloring for vibrant colors without adding extra moisture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze raw dough for up to 2 months; thaw before rolling and baking.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American