In a large bowl, beat butter with an electric hand mixer or by hand until creamy, then blend in egg. Slowly add Foodstirs Organic Sweet Tooth Sugar Cookie Mix and blend until all incorporated. Gather dough into a ball and flatten into a disc. Wrap dough in plastic and freeze 20 minutes or until firm.
Preheat oven to 350 degrees line a cookie sheet with parchment paper. Flour a flat surface for rolling out dough. Roll dough to about 1/4” thick and use the pony cutter to cut cookies. Place cookies at least 2” apart on prepared pan. Bake 12 - 14 minutes or until edges are lightly browned. Cool on cookie sheet 5 minutes then transfer to a wire rack to cool completely.
To make the frosting dip, in a large bowl, use an electric hand blender to cream together the butter and cream cheese until smooth. With the mixer speed on low, slowly add Foodstirs Organic Vanilla Frosting Mix and vanilla and blend until smooth and creamy.
Divide frosting evenly into 6 small bowls. Dye each bowl one color of the rainbow, using the natural dyes. Add the frosting to one larger bowl, then swirl together with a toothpick to mix the colors. Serve with cookies to dippers.