Meet Emily, devoted Maker & mom of two
What’s better than a soft-baked birthday cake cookie? One that’s dressed up for spring! These Robin’s Egg Soft Baked Cookies start with the rich, buttery flavor of Betty Crocker™ Soft Baked Birthday Cake Batter Cookie Mix and are topped with a luscious layer of pale blue-tinted Betty Crocker™ Rich & Creamy Vanilla Frosting. The real magic happens with the finishing touches—a flick of cocoa creates a stunning speckled robin’s egg effect, while a sprinkle of chopped chocolate eggs adds the perfect festive crunch. Fun to make and even more delightful to eat, these cookies are a must for Easter, spring gatherings, or any time you want a little extra sweetness in the season!
Frequently Asked Questions
Robin’s Egg Soft Baked Cookies
- Prep Time 30 min
- Total 60 min
- Servings 12
- Ingredients 9
Ingredients
Cookies
- 1 pouch (16.8 oz) Betty Crocker™ Soft Baked Birthday Cake Batter Cookie Mix
- 1/2 cup unsalted butter, softened
- 1 tablespoon water
- 2 eggs
Frosting
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/2 teaspoon blue gel food color from 1 box Betty Crocker™ Classic Gel Food Color
Decorations
- 1 tablespoon cocoa powder
- 1 tablespoon warm water
- 1/2 cup small chocolate egg-shaped candies, roughly chopped
Instructions
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Step1
Heat oven to 350°F. Line a cookie sheet with cooking parchment paper and set aside.
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Step2
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.
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Step3
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.
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Step4
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.
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Step5
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.
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Step6
Sprinkle the chopped chocolate eggs on top. Enjoy!
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