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Easter Egg Sugar Cookies

 Easter Cookies Blog

Adjust the thickness of the rolled out dough to your liking before cutting into Easter egg shapes.


Yield: 22 to 24 cookies (3 to 4 inches)

1¾ cups unbleached flour

2 tsp. baking powder

1 tbsp. malted milk powder 

¼ tsp. fresh grated nutmeg

¼ cup butter 

¼ cup sour cream 

1 cup sugar

1 tsp. vanilla 

2 egg whites

cooking spray or parchment for baking sheets

white icing (see recipe below)

food coloring  

various decorating candies or sugars – optional

3 and 4 inch egg-shaped cookie cutters

  1. Stir flour, baking powder, malted milk powder, and nutmeg together in a bowl until combined. 

  2. In a mixing bowl, cream butter and sour cream together with sugar until smooth. Add vanilla and egg whites, beating until smooth. 

  3. Gradually add flour mixture to butter cream mixture, blending all ingredients together until combined. Wrap dough in plastic wrap and refrigerate at least 4 hours. The longer the dough is refrigerated, the easier it is to handle.

  4. Preheat oven to 325 F and prepare baking sheets. If using nonstick baking sheets, spread 1 tsp. vegetable oil evenly over sheet or use parchment paper. You can also use 99% residue-free baking spray with flour on any baking surface.
  5. Working with a third of the dough at a time, roll dough out onto a lightly floured board or pastry cloth to 1/3-inch thickness or slightly thinner. (Keep remainder of dough covered and refrigerated until ready to use.) Cut cookies into shapes using 2- to 3-inch floured cookie cutters. Carefully transfer cookies to prepared baking sheets. 

  6. Bake cookies until lightly browned around edges, 10 to 12 minutes. After removing from oven, let cookies stand 1 minute, then transfer to wire racks to cool. 

  7. After cookies have cooled completely, use a pastry knife to spread icing or pipe it onto cookies using a pastry bag. While icing is still wet, sprinkle with decorating sugar or decorate with dots or swirls of colored icing or candies. 

White Icing

Yield: 3 cups 

1 (16 oz.) package confectioner's sugar

3 tbsp. meringue powder*

1/3 cup warm water

  1. Beat sugar with meringue powder and water until thick and white, about 7 minutes. 

  2. Icing may be tinted with food coloring at this point. Keep icing covered with plastic wrap to prevent drying out.  

  3. If necessary, use a little warm water to thin frosting to the right spreading or piping consistency. 


*Meringue powder is available at specialty stores where baking items are sold. 

 

 

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