Ingredients
- 1 tube Pillsbury refrigerated sugar cookie dough
- 1/2 cup flour
- Betty Crocker gel food coloring (red, orange, yellow)
- 1/2 cup turbinado sugar
Instructions
- Heat oven to 350 degrees.
- Sprinkle flour over Pillsbury sugar cookie dough, knead until well combined.
- Split dough into three equal portions. Place a teaspoon of red, orange, or yellow food gel onto each portion. Knead until the dough is fully colored.
- Tear small pieces of the dough off, roll into balls, then place each ball into a “checkerboard” pattern, making sure the colors are all mixed up. Pat the colored dough balls together.
- Sprinkle turbinado or sparkling sugar over the dough, then use a wooden rolling pin to roll the dough to about 1/4″ thick.
- With a sharp knife, cut dough into teardrop-shaped leaves. Press the knife gently into the center of the leaf to create a leaf impression. Transfer each cookie to a baking sheet.
- Bake for 8-10 minutes, or just until the center of each cookie has set.
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