Robin's Egg Soft Baked Cookies
These Robin’s Egg Soft Baked Cookies start with a buttery birthday cake cookie base, topped with soft blue vanilla frosting, a fun cocoa speckle, and colorful chocolate egg pieces. They’re festive, easy to make, and perfect for Easter or any spring celebration!
Servings: 12 cookies
Ingredients
For the cookies:
- 1 pouch Betty Crocker Soft Baked Birthday Cake Batter Cookie Mix
- ½ cup unsalted butter softened
- 1 tbsp water
- 2 eggs
For the frosting:
- 1 tub Betty Crocker Rich & Creamy Vanilla Frosting
- ½ tsp blue gel food coloring
- 1 tbsp cocoa powder
- 1 tbsp warm water
- ½ cup small chocolate egg candies I used Cadbury
Instructions
- Heat oven to 350°F. Line a cookie sheet with cooking parchment paper and set aside.
- In a large bowl, add cookie mix, softened butter, 1 tablespoon water, and eggs. Using a hand-held mixer on medium speed, mix until dough forms, about 1 minute.
- Using a medium-sized cookie scoop, or 2 tablespoons, scoop 12 even-sized dough balls; place 4 to 5 of them about 2 inches apart on the prepared cookie sheet. Bake for about 12 minutes or until the edges are golden brown. Repeat until all of the cookies are baked, and cool completely on a cooling rack.
- In a medium bowl, place frosting, and stir in a little gel food color at a time until you reach desired color. Frost cooled cookies.
- In a small bowl, whisk together cocoa powder and 1 tablespoon warm water until combined. Dip the tip of a dry pastry brush or paintbrush into the cocoa mixture, and shake off any excess. Pull the bristles back, point at the frosting, and slowly release. Repeat as many times as you'd like to create the pattern.
- Sprinkle the chopped chocolate eggs on top. Enjoy!