(“Stop, Drop, and Roll” recipes!)
As soon as February passes by it seems that there’s a thousand events we end up hosting: St. Patrick’s Day, Easter, Passover, spring birthdays. It just never stops. When you have to host parties all Spring it can get very harrowing when you have to decide what to serve. You want something that not only tastes good and looks good, but are easy to make and versatile enough for any occasion. I’m a self-proclaimed cook, but baker, I am not…yet, when I made these cookies I was so impressed with myself! These are the George Clooney of cookies: they look fine! With a little help from a cookie mix (and maybe some little helping hands!) you’ll quickly turn these simple cookies into what I promise will become the cookie-talk of the town.

I call these three cookie recipes “Stop, Drop, and Roll” drop cookies. Before you put them onto the cookie sheet, you stop, drop them into the sprinkles or sugar, and roll them around! Then drop them onto the cookie sheet, like normal, to bake! Easy and delicious! These are all original recipes by me, but feel free to play with them and make them your own!
White-Chocolate Chip Rainbow Cookies:
These cookies are perfect to put out on Easter or Passover, because they’re so colorful they shout Springtime! These cookies are so good that when the darling boyfriend brought them to the presidential campaign he works for, an email chain was started about how good the cookies were! Forget politics, it’s all about the cookie.
Ingredients:
1 Bag of sugar cookie mix
(these bags usually need one stick of butter and one egg each)
1 bag white chocolate chips (per one bag of cookie mix)
Non-stick cookie sheet
Rainbow sprinkles
Preheat oven to degree in recipe on bag. Make the cookie batter according to the recipe on the bag. When the cookie batter is thoroughly mixed add 3/4 of the bag of white chocolate chips and mix them in well. Pour the rainbow sprinkles into a plate. Form the cookie according to what the instructions on the bag say but before you put that cookie on the cookie sheet, roll it in the rainbow sprinkles. All sides of the ball of dough don’t need to be totally covered in sprinkles, but make sure it’s at least covered to a good degree so that when it spreads out while baking there’s not large parts of the cookie without sprinkles. Bake the cookies as per the recipe and you’ll see that because they were rolled in the sprinkles, the whole cookie becomes covered in rainbow and has a very gourmet cookie quality to them. Not to mention the white chocolate chips! People will be asking you for this recipe for years!
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Sunshine Lemon-Craisin Cookies:
These light and sunny cookies are perfect for any Springtime holiday party. Whether it’s for Easter, Spring Solstice, an Aries’ birthday party, or a tea-party, these are chock full of flavor, color, and even some fruit!
Ingredients:
1 Bag of sugar cookie mix
(these bags usually need one stick of butter and one egg each)
Non-Stick cookie sheet
1+1/2 cups of Craisins
1 teaspoon Lemon extract (or you could use half a fresh-squeezed lemon)
Granulated sugar
Preheat oven to degree in recipe on bag. Make the cookie batter according to the recipe on the bag. Add the one teaspoon lemon extract and mix thoroughly; then, add the craisins and mix all together. Pour about a cup of granulated sugar into bowl or plate. Take a medium sized ball of batter (about two inches) and roll in sugar so that the ball is covered; place the sugared cookie batter on sheet approximately two inches apart from each other. Bake the cookies as per the recipe, about 9-12 minutes or until golden brown.
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Double-Choco Sugar Cookies:
You know those delicious cookies you always get when you stop at your local deli? These Double-Choco Sugar Cookies which are a twist on the classic Chocolate Chip cookies are easier to make than Chocolate Chip cookies from scratch, yet a tad more homemade than buying the pre-made dough. The sprinkles add another chocolate element and a gourmet look which everyone will love!
Ingredients:
1 Bag of sugar cookie mix
(these bags usually need one stick of butter and one egg each)
1 bag semi-sweet chocolate chips (per one bag of cookie mix)
Non-stick cookie sheet
Chocolate sprinkles
Preheat oven to degree in recipe on bag. Make the cookie batter according to the recipe on the bag. When the cookie batter is thoroughly mixed add the entire bag semi-sweet chocolate chips and mix them in well. Pour the chocolate sprinkles into a plate. I like to make these cookies a bit bigger than normal, so make the dough ball about three inches and then roll it in the chocolate sprinkles. Try to cover the entire ball of dough with the chocolate sprinkles. Place on cookie sheet about three inches apart and cook for 12-15 minutes or until golden brown. They’ll be doubly choco-licious and burst your taste buds with sugary goodness, all the while looking totally gourmet!
Olivia March Dreizen, © 2008 butyoudontlooksick.com