Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4
cup Great Value™ pastel-colored sprinkle mix
1
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1
tube (0.67 oz) Great Value™ pastel pink gel food color (about 2 1/2 teaspoons)
1/2
teaspoon Great Value™ pastel blue gel food color
Preparation
Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
Store covered in airtight container at room temperature with waxed paper between layers.
