Easter Egg Sugar Cookies Recipes

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EASTER SUGAR COOKIES



Easter Sugar Cookies image

Cream cheese contributes to the rich taste of these melt-in-your-mouth Easter sugar cookies. They have such nice flavor, you can skip the frosting and sprinkle them with colored sugar for a change. -Julie Brunette, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
3 ounces cream cheese, softened
1 cup sugar
1 large egg yolk, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Tinted frosting or colored sugar

Steps:

  • In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

MARTHA'S EASTER SUGAR COOKIES



Martha's Easter Sugar Cookies image

A foolproof recipe for the sugar cookie dough and royal icing that we use for Easter cookies. Find out more about the easy techniques for decorating these cookies and learn about the story behind these treats from Martha.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Makes 20 to 30

Number Of Ingredients 11

4 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 sticks (1 cup) unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
2 tablespoons cognac or brandy
4 cups confectioners' sugar (1 pound), sifted, plus more if needed
2 large egg whites
2 to 4 teaspoons fresh lemon juice Gel-paste colors, for decorating

Steps:

  • Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.
  • Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.
  • Royal Icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.

DECORATED EASTER EGG SUGAR COOKIES



Decorated Easter Egg Sugar Cookies image

Dare we say it? These eggs are even more fun to decorate than the traditional version-and the result is so much more delicious! This simple recipe is designed to put equal emphasis on ease, deliciousness and creativity. Ease comes from using Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-and that's where the perfect sweetness comes from, too. Creativity comes into play with all the patterns and colors you can dream up to decorate your cookie eggs-let your imagination run wild!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
1 1/2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
Great Value™ pastel pink and yellow gel food colors
Pink, purple and white Great Value™ cookie icing pouches (7 oz each), as desired
Great Value™ pastel-colored sprinkle mix, as desired
Great Value™ colored sugars, as desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
  • On floured surface, roll dough 1/4 inch thick. Cut with 3- to 3 1/4-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • In 3 separate small bowls, divide frosting and tint two of them separately with pink and yellow food colors, leaving the third bowl white. With small icing knife or offset metal spatula, spread 1 tablespoon of frosting on top of cookie.
  • Using photo as a guide, decorate frosted cookie with cookie icing, sprinkles and sugars. Repeat for frosting and decorating remaining cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 19 g, TransFat 0 g

EASTER EGG SUGAR COOKIES



Easter Egg Sugar Cookies image

We took our best sugar cookie recipe and made these festive versions for Easter. They look like they have been dip-dyed just like a classic Easter egg. By tinting a simple royal icing with your choice of colors, you can create an array of beautifully swirled cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 36 cookies

Number Of Ingredients 11

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon fine salt
1/8 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Assorted food coloring

Steps:

  • For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.
  • Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.
  • Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  • Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
  • Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.
  • Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.
  • For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.
  • Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.
  • Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.

EASTER EGG COOKIES



Easter Egg Cookies image

My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. -Barbara Neuweg, West Point, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup quick-cooking oats
3/4 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
1/8 teaspoon salt
3 tablespoons half-and-half cream
Frosting and sprinkles, optional

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

EGG SHAPED SUGAR COOKIES RECIPE BY TASTY



Egg Shaped Sugar Cookies Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, cream of tartar, fine sea salt, unsalted butter, powdered sugar, large egg, lemon, pure vanilla extract, large pasteurized egg whites, powdered sugar, fresh lemon juice, food coloring

Provided by Chris Salicrup

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 13

2 ½ cups all-purpose flour, plus more for rolling
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon fine sea salt
1 cup unsalted butter, 2 sticks, at room temperature
1 ½ cups powdered sugar
1 large egg
½ lemon, zested
2 teaspoons pure vanilla extract
4 large pasteurized egg whites
4 cups powdered sugar, sifted
1 teaspoon fresh lemon juice
food coloring, of choice

Steps:

  • Make the cookies: in a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  • In another large bowl, beat the butter and sugar with a hand mixer on medium-high until light in color and fluffy in texture, 3-5 minutes.
  • Add the egg and mix until incorporated.
  • Mix in the lemon zest and vanilla, then add the flour mixture and mix with a spatula until just combined.
  • Transfer the cookie dough to a clean work surface and divide into two balls. Flatten each into a 5-inch (12-cm) disc, wrap in plastic wrap, and refrigerate for at least 2 hours, up to 3 days.
  • Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • On a lightly floured surface, roll out one of the dough discs into a ¼-inch (6 mm) thick circle.
  • Use egg-shaped cookie cutters to cut out shapes and transfer to the prepared baking sheets.
  • Bake until the cookies are golden around the edges, 6-8 minutes depending on the size.
  • Cool for 1 minute on the baking sheets, then transfer to a wire rack to cool completely before decorating. Repeat with the other dough disc.
  • Make the icing: in a large bowl, beat the egg whites on high speed with a hand mixer until foamy. Reduce the speed to low and gradually add the sugar, beating until completely incorporated. Add the lemon juice and return the speed to high, beating until the icing is very stiff, 5-7 minutes.
  • Divide the icing between four bowls and color three with food coloring of choice.
  • Transfer the icings to piping bags or plastic bags fitted with round tips and decorate the cooled cookies.
  • Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 77 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, Sugar 58 grams

EASTER EGG COOKIES



Easter Egg Cookies image

This year your decorated Easter eggs could be plump cookies--a treat that will delight children and adults alike. You bake light-textured cookies shaped like eggs, glaze 1/2 of the cookies with lemon icing and 1/2 with chocolate, then decorate all of them with the colored icing you can buy in tubes or pressurized cans.

Provided by EIDT

Time 3h55m

Yield 20

Number Of Ingredients 16

¾ cup sifted powdered sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon grated lemon zest
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 ½ cups sifted powdered sugar
1 tablespoon lemon juice
1 tablespoon warm water, or as needed
1 ½ cups sifted powdered sugar
3 tablespoons warm water, or as needed
1 ounce pre-melted unsweetened chocolate
½ teaspoon vanilla extract
decorating icings or gels

Steps:

  • Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
  • Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
  • Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
  • While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
  • Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
  • Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 36.3 g, Cholesterol 31.3 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 76.6 mg, Sugar 23.4 g

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