- Level: Easy
- Total: 37 min
- Prep: 20 min
- Cook: 17 min
- Yield: Makes 24 cookies
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- Level: Easy
- Total: 37 min
- Prep: 20 min
- Cook: 17 min
- Yield: Makes 24 cookies
Ingredients
2/3 cup flour
1 roll (18 oz.) store-bought refrigerated cookie dough
1 ½ cups prepared vanilla frosting
Green food coloring
2/3 cup M&M'S® Brand Milk Chocolate Candies for Easter
2 cookie sheet pans
Resealable plastic bag
Small spatula or table knife
Large, round platter
Easter Egg or bunny-shaped cookie cutters
Directions
- Preheat oven to 350°F. Line the cookie sheet pans with the parchment paper.
- Knead the flour into the cookie dough until smooth. Roll out the dough to a scant ¼-inch thickness. Cut out 18 cookies, re-rolling the scraps if necessary. Transfer the cookies to the prepared cookie sheet pans.
- Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
- Spoon the frosting into a resealable plastic bag; snip a corner. Using the photo as a guide, pipe outlines on the cookies, then fill in the outlines with a tight zigzag pattern. Spread the frosting with a small spatula or table knife on about half the cookies to make it smooth.
- Decorate with M&M'S® Brand Milk Chocolate Candies for Easter to make fun designs
