Rainbow Egg Cookies

Dairy Free
Rainbow Egg Cookies
80 min.
18
271kcal

Suggestions


Get ready to brighten up your dessert table with these delightful Rainbow Egg Cookies! Perfect for any occasion, these vibrant treats are not only visually stunning but also completely dairy-free, making them a fantastic choice for those with dietary restrictions. With a preparation time of just 80 minutes, you can whip up a batch of 18 cookies that are sure to impress family and friends alike.

The fun begins as you mix together a simple sugar cookie dough, which you then divide and tint with your favorite food colors. The process of shaping the dough into colorful ropes and cutting them into egg shapes is not only easy but also a great activity to involve kids in the kitchen. Imagine the joy on their faces as they create their own unique cookie designs!

Once baked to perfection, these cookies boast a light golden edge and a soft, chewy center. The final touch of creamy vanilla frosting sandwiched between two cookies adds an irresistible sweetness that will have everyone coming back for more. Whether you're celebrating a holiday, hosting a birthday party, or simply indulging in a sweet treat, these Rainbow Egg Cookies are sure to be a hit. So gather your ingredients, unleash your creativity, and let the colorful baking adventure begin!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter melted
  • 0.3 cup flour all-purpose
  •  eggs 
  •  purple gel food coloring 
  • serving granulated sugar white
  • 16 oz vanilla frosting 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • cookie cutter

Directions

  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.
  3. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick.
  4. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors.
  5. Sprinkle with sugar.
  6. 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.)
  7. 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.
  8. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

Nutrition Facts

Calories271kcal
Protein2.25%
Fat36.14%
Carbs61.61%

Properties

Glycemic Index
10.45
Glycemic Load
8.78
Inflammation Score
-2
Nutrition Score
1.4639130566755%

Nutrients percent of daily need

Calories:271.34kcal
13.57%
Fat:10.9g
16.77%
Saturated Fat:1.88g
11.75%
Carbohydrates:41.8g
13.93%
Net Carbohydrates:41.76g
15.18%
Sugar:29.37g
32.63%
Cholesterol:9.09mg
3.03%
Sodium:188.09mg
8.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.53g
3.06%
Vitamin B2:0.11mg
6.33%
Vitamin A:238.75IU
4.77%
Vitamin E:0.61mg
4.05%
Vitamin K:3.29µg
3.13%
Folate:10.81µg
2.7%
Vitamin B1:0.03mg
2.29%
Selenium:1.37µg
1.95%
Iron:0.26mg
1.46%
Vitamin B3:0.27mg
1.36%
Phosphorus:12.7mg
1.27%