Easter Egg Cookies

Easter Egg Cookies


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Here's a new Easter tradition to start, Easter cookie egg decorating! Unique with your designs, these sweet cookies are fun and delicious!

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Time needed

45 min preparation + 12 min cooking

Serving Size / Yield

24 servings


  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 10 tablespoon unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1egg yolk
  • 1 teaspoon vanilla extract
  • Icing:
  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 6 tablespoons water
  • pastel food coloring
  • pastry bags and icing tips

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Whisk together the flour, salt and baking powder. In a large bowl beat the butter until smooth. Beat in the sugar and beat until light. Add the egg and yolk and beat, adding the vanilla in the process. Reduce the speed and add the flour mix, mixing until well mixed. On a floured surface, roll out the dough and cut out the egg shapes with a cookie cutter. Re-roll and roll out the dough again, cutting out more cookies and repeating the process until the dough is done. Refrigerate for at least 2 hours. Preheat the oven to 350°F. Line baking sheets with parchment paper and spread the cookies out. Bake the cookies for 10-12 minutes, or until cookies are firm. Remove from the oven and let them cool off completely before icing. In a bowl, using an electric mixer, beat together the icing ingredients for about 10 minutes, or until icing loses its shine. Add more water if the mixture is too stiff, adding by the spoonful. Add the food coloring, dividing the icing up into smaller bowls if more than one color is desired. Once ready, add the icing into a pastry bag with a tip for decorating. Decorate by outlining the cookies first and then filing in the middle. Let set for 3 hours for the icing to harden before serving.

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