Easter Egg Sugar Cookies
Easter is a fantastic time of the year where so many across the world join together to celebrate the death and resurrection of Jesus Christ. I love baking and making special dishes around this time of year. One of my favorites to make is Easter Cookies. This Easter Egg Sugar Cookies is the perfect recipe to make for your kids this Easter Holidays. It is straightforward to make and very tasty.
I love colors, so I have lots of fun working with different colors for my cookies. You will need unsalted butter, granulated sugar, all-purpose flour, eggs, milk, raising agents, salt, and vanilla extract for this recipe. So gather all your ingredients and get ready to make this simple cookie recipe for the Easter holidays.
Although these are Easter Sugar Cookies, you would notice that I always try to lessen the amount of sugar I use in my recipes especially if I am using a very sweet item to decorate. It always manages to taste very delicious just the same. Over the years, I have found that using just a little less sugar does not affect the taste of dessert items very much. It is suitable for our health as well. I believe that the little things we do to preserve our health matter. My life philosophy is that you should eat what you want but in moderation.
How to make Easter Egg Sugar Cookies?
Using a large mixing bowl, add your butter and granulated sugar. Whisk with an electric handheld mixer or a stand mixer on medium-high speed, for about 3-5 minutes until the mixture becomes creamy. In a separate bowl, add one large egg, milk, and vanilla extract. Using a hand whisk, beat egg mixture until thoroughly combined. Slowly add egg mixture to whipped butter and sugar. Add little by little and mix on medium speed until light and fluffy. To prepare your dry ingredients, take a bowl or platter, sift flour, baking soda, baking powder, salt, and cinnamon and mix with a spatula. Slowly add the dry ingredients and fold it in with a spatula until thoroughly combined. When you add all the dry ingredients, a dough will form. Cut you dough to desired shapes.
Tips for this recipe
- Place the dough in the refrigerator for at least 30 minutes. Chilling the dough will give you a firmer dough to work with that can be rolled out and shaped easily. It will also give you more crispy, well-shaped, and slightly stronger flavored cookies.
- Roll out the dough evenly (about 1/4-inch-thick) on a lightly floured surface. Alternately, you can roll it out between two large sheets of parchment paper. Then cut it into egg shapes or as you desire.
Once you have rolled out and shaped your dough, you are now ready to bake your cookies. Place each cookie on the greased and lined baking sheet leaving a couple of inches around each cookie. Bake in Preheated oven at 350°F (177°C) until very lightly browned on the edges, about 15 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. These Easter Eggs Sugar Cookies are a must-have for kids this Easter Holidays.
Easter Egg Sugar Cookies
Equipment
- Cookie Baking Sheet
Ingredients
Ingredients for Cookies
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1 egg large
- 2 1/3 cups flour All Purpose
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp cinnamon
- 1 tbsp milk
- 1 tsp vanilla extract
Decoration for Cookies
Dark Chocolate
- 124 grams Dark Chocolate
Royal Icing
- 3 cup icing sugar
- 2 egg white large
- 1 tsp vanilla
Instructions
Instructions for Cookies
- In a large mixing bowl, add the butter and granulated sugar. Using an electric handheld mixer or a stand mixer, on medium-high speed, whisk for about 3-5 minutes until the mixture becomes creamy.
- In a separate bowl, add one large egg, milk, and vanilla extract. Using a hand whisk, beat egg mixture until thoroughly combined.
- Slowly add egg mixture to the whipped butter and sugar. Add little by little and whisk on medium speed until light and fluffy.
- To prepare your dry ingredients, take a bowl or platter, sift flour, baking powder, baking soda, salt, and cinnamon and mix with a spatula.
- Slowly add the dry ingredients and fold it in with the spatula until thoroughly combined. When you add all the dry ingredients, a dough will form. Use your hands to roll the dough until smooth.
- At this point, place the dough in the refrigerator for at least 20-30 minutes. Chilling the dough will give you a firmer dough to work with that can be rolled out and shaped easily.
- Once you are ready to work with your dough, preheat the oven to 350°F (177°C). Grease baking sheets (2 – 3) and line with parchment paper.
- Once you remove the dough from the refrigerator, roll out the dough evenly (about 1/4-inch-thick) on a lightly floured surface. Alternately, you can roll it out between two large sheets of parchment paper. Then cut it into egg shapes or as you desire.
- Place the cookies once cut to the desired shape in the lined baking sheets. Place each cookie on the baking sheet leaving a couple of inches around each cookie. Bake until very lightly browned on the edges, about 15 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Decoration for Cookies
- Melt the chocolate* Chop the chocolate into small chunks and place them in a glass bowl. Put some water over low heat and allow the water to simmer. Place the chocolate over the simmering water and stir until the chocolate is very smooth. If the chocolate is not smooth add a little milk very slowly while you stir until you get a smooth consistency. You can decorate these with sprinkles, once you dip your cookies into the melted chocolate, this is when you would sprinkle your cookies.
- Royal Icing* If you want icing for your cookies, Here's the steps:1. Place egg whites in the bowl of an electric mixer and beat with the mixture until it becomes frothy. Add ¼ cup of the icing sugar and beat on low speed. Clean the sides of the mixing bowl with a spatula. 2. Add the remaining icing sugar and increase the speed to high. Continue to beat the mixture until you get soft peaks. The icing will be thick at this stage. Add a little water, a few drops at a time, to get the consistency to decorate the cookies. 3. Pipe around the edge of the cookies, then fill in the middle with the icing. This is the correct step to pipe cookies although sometimes when I'm press for time I just apply.
- Place cookies in the refrigerator for a few minutes until chocolate and or icing hardens. Ready to serve!