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Easter Egg Cookies

Time: 1 ½ hrs.

Makes 36



  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 2 tablespoons Gold Medal™ All-Purpose Flour
  • 1/3 cup butter, softened
  • 1 egg
  • 1 container (12 oz) Betty Crocker™ Whipped Fluffy White Frosting


  • Gel Food Colors
  • Green-colored sour candy separated into strips
  • M&M’s® chocolate candies
  • Small jelly beans
  • Betty Crocker™ Black and Yellow Decorating Decors Sprinkles
  • Orange candy slices


  1. Heat oven to 375° F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
  2. On lightly floured surface, roll dough about 1/8-inch thick. With 3-inch egg-shaped cookie cutter, cut out eggs; place 1 inch apart on ungreased cookie sheets.
  3. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. Frost and decorate.

Decorating Ideas

Marbled eggs: In small bowl, stir 1/4 cup frosting and 1 to 2 drops favorite 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.

Candy designs: Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies.

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 for feathers and pieces of orange candy slices for beak and feet.

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