Easter Egg Sugar Cookies

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Easter Sugar Cookies

Course Dessert

Cuisine American

Keyword Easter Sugar Cookies

Prep Time 30

Cook Time 15

Total Time 1 15

Servings bite size

Calories 88kcal

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!

Notes

Dark Chocolate: 1 cup of chocolate chunks are enough to dip your cookies. If you are using more chocolate you may need an entire pack. (4.4 oz/124 grams) should be enough.

Chilling dough before baking: This will give you more crispy, well-shaped, and slightly stronger flavored cookies. If you have the time, it is better to chill the dough. However, if you’re pressed for time, you can skip this step in the recipe: they will spread nicely on a lightly floured surface or between two parchment paper to roll out, and when placed in the oven, it will turn out soft and crispy anyway.

Storage: Cookies stay fresh covered at room temperature, stored in an airtight container, for up to 1 week.

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