Description
These sweet, buttery egg-shaped cookies are perfect for Easter. Easy to bake and decorate, they provide a delightful twist to your holiday treats with a soft bite and fragrant vanilla flavor.
Ingredients
For the cookie dough
- 2.5 cups all purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk or cream (only if needed for the dough to come together)
For the easy icing
- 2.5 cups powdered sugar
- 2 tablespoons meringue powder (optional but helps it set)
- 4-6 tablespoons water (added slowly)
- gel food coloring in pastel shades
- sprinkles, sanding sugar, mini chocolate eggs, or shredded coconut (for decoration)
Instructions
Mixing and chilling the dough
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, beat butter and sugar until creamy and lighter in color.
- Add the egg and vanilla and mix again.
- Add the dry ingredients and mix just until no dry flour remains.
- If dough seems crumbly, add a tiny splash of milk until it comes together.
- Form the dough into a disk, wrap it, and chill for 30 to 60 minutes.
Baking time and temperature
- Preheat the oven to 350°F (175°C).
- Roll dough to about 1/4 inch thick.
- Cut egg shapes, place them on a lined baking sheet, and bake for 9 to 11 minutes.
- Let them cool on the pan for a couple minutes, then transfer to a rack.
Decorating
- Once cookies are cool, pipe royal icing onto cookies.
- Decorate with sprinkles or edible decorations while icing is wet.
- Allow the icing to set completely before serving or storing.
Notes
Store cookies in an airtight container with parchment between layers to keep designs intact. They can be frozen for up to 2 months without icing.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Cuisine: American, Holiday