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Easter Egg Cookies


Makes 24 cookies


These adorable Easter cookies get an easy start from refrigerated dough. Make marbled or candy-decorated eggs, or cute Easter chicks — all from the same batch!


1 roll (16.5 oz) PILLSBURY refrigerated sugar cookies
1/4 cup all-purpose flour
1 container (12 oz) fluffy white frosting
Gel food colors
Green-colored sour candy separated into strips
Candy-coated chocolate candies
Small jelly beans
Black and yellow candy sprinkles
Orange candy slices

*You’ll also need an egg-shaped cookie cutter (3-inch)



1.Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in 1/4 cup of the flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle about 1 tablespoon flour onto work surface; coat all sides of dough with flour. With rolling pin, roll out dough 1/4-inch thick, adding additional flour as needed to prevent sticking.

2.With floured 3-inch egg-shaped cookie cutter, cut out eggs. Place 2 inches apart on ungreased cookie sheets.

3.Bake 7 to 9 minutes, or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate.


FOR MARBLED EGGS: In small bowl, stir 1/4 cup frosting and 1 to 2 drops favorite gel food color until well blended. Frost cookies with contrasting colored frosting. Pipe three lines colored frosting onto each egg; using toothpick pull through frosting for marbled appearance.


FOR CANDY DESIGNS: Frost cookies. Decorate with candy strips, jelly beans, or candy-coated chocolate candies.


FOR EASTER CHICKS: In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food color until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles or for feathers, and pieces of orange candy slices for beak and feet.


Find this recipe and more holiday treats at