Easter is the time for family, at least for me. It’s a chance for everyone to get together in one place to celebrate one joyous occasion. That’s why I always make sure that the activities are really enjoyable. Of course we also want our guests to enjoy not just the food. These Easter Egg cookies will be a hit, that I am sure of. Everyone enjoys the nibbles during such an occasion. Nibbles are easier to eat albeit a bit messier. But convenience is important most especially if the day involves activities.
Check out what our friends from Always Order Dessert have to say about the recipe:
“They weren’t like any cookies I’d ever tasted–these were more like little round cakes–soft and plump in the middle, with a bit of crisp around the edges.”
That’s what makes these cookies cuter than ever- it’s shaped like an egg, but it’s flat like a cake. Oh just make this for your family and you will see what I mean. I hope you will enjoy these cookies!
Ingredients
1 1/3 cups Domino granulated white sugar
1/2 cup (1 stick) Land O Lakes unsalted butter, softened
2 large Eggland’s eggs, room temperature
3/4 cup Borden whole milk
1 teaspoon McCormick vanilla extract
1 1/2 cups Gold Medal all purpose flour
1/4 teaspoon Clabber Girl baking powder
1/2 teaspoon kosher salt
4-5 cups Domino confectioner’s sugar
1/2 cup water
Americolor Food coloring in a few different colors
Instructions
Preheat oven to 375 degrees. Line a baking sheets with parchment paper or grease with baking spray and set aside. You’ll need an egg-shaped cookie cutter for this recipe.
In the base of a mixer, beat together sugar and butter until light and fluffy. Beat in the eggs for 5 minutes until very light. Mix in the milk and vanilla.
In a separate bowl, whisk together the flour, salt, and baking powder. Mix the dry ingredients into the wet, mixing just until everything is combined.
Pour the batter into the prepared baking sheet. Spreading it out so that it’s even and about 3/4″ to 1″ thick (it may not reach the edges completely). Bake for about 20 minutes, or until the edges have browned and the center of the cake springs up to the touch. Let cool in the baking sheet about 10 minutes.
Spritz the cookie cutter with a bit of baking spray and use to cut out egg shapes in the cake. (Feel free to snack on the edges!)
Set the eggs on a cooling rack to cool completely.
For the icing: Divide the sugar into 3 bowls (or more depending how many colors you are using), and add 1 to 2 teaspoons of water per bowl, whisking until very smooth. You want to go slow with this as if you add too much water it will be too thin to stick to the bowl. Leave one bowl white and then color the other to your desired shade. Use a spoon or small spatula to ice half of all the cookies white. Then color in the other half with the shade of your choice.
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Quick Tip: You’ll also need an egg-shaped cookie cutter, but if you don’t have one, bent a round biscuit cutter into an egg shape cutter.
Thanks again to Always Order Dessert for this amazing recipe.
