Bring the dough to room temperature, then place the dough in the bowl. Follow the package instructions to add flour for cut-out cookies.
Divide the dough into four equal pieces. One at a time, place a piece of dough in the bowl and knead in 8-10 drops of food coloring—one color for each piece of dough. Optional: wear gloves while kneading. Change gloves or wash hands after each color is added to the dough. Clean the bowl between colors as well.
Loosely wrap each piece of dough in plastic wrap and shape each piece into a 2×4-inch rectangle. Chill.
Place a rectangle of dough on a piece of waxed paper. Cover with a second piece of waxed paper. Roll the dough into a 6×8-inch rectangle. Remove the top piece of waxed paper. Repeat, rolling the remaining colors of dough.
Stack the rectangles of dough on top of each other, using the waxed paper to position the dough, then carefully remove the waxed paper. The colors should be stacked in this order: blue, green, yellow, red. Chill the dough.
Use a sharp knife to trim the edges of the stacked dough so they are even. Slice the stacked colors into 1/2×6-inch strips.
Line the baking sheet with waxed paper. Place the strips on the baking sheet with the multi-colored edge up and shape into an arch with red on the top. Space the arches 2 inches apart.
Place a piece of waxed paper over the strips of dough. Gently press each strip with the flat bottom of a bowl or plate until it is ¼-inch thick. Bake according to the package instructions. Cool.
Spread frosting at each end of the arch. Press mini marshmallows into the frosting to create clouds.
Carol Eide is the mother of three young adult children. She loves making creative messes of all kinds—cooking, sewing, crafting, gardening. She has been writing, teaching, and publishing craft and activity ideas for children and adults for over 35 years.
