Easter Egg Cookie Cake

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  • 20 min prep time
  • 1 hr 15 min total time
  • 6 ingredients
  • 12 servings

Ingredients

1
package (16 oz) Pillsbury™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies
2
tubes (4.25 oz each) white decorating icing
1
tablespoon pastel candy sprinkles or nonpareils
1
tube (4.25 oz) pink decorating icing
1
tube (4.25 oz) purple decorating icing
Coarse yellow and lime green sparkling sugar

Directions

  1. 1 Heat oven to 350°F. On ungreased large cookie sheet, press cookie dough pieces together into shape of large egg, about 1/2 inch thick.
  2. 2 Bake 18 to 21 minutes or until golden brown and set. Cool completely on cookie sheet on cooling rack, about 30 minutes.
  3. 3 Attach star tip to tube of white icing; outline cookie cake with white icing. Sprinkle with pastel candy sprinkles. Decorate as desired with remaining white icing, the pink and purple icing, and sparkling sugar.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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