Easter Egg Sugar Cookies
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 flour2 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)
various decorating candies or sugars – optional
3 and 4 inch egg-shaped cookie cutters
- Stir flour, baking powder, malted milk powder, and nutmeg together in a bowl until combined.
- In a mixing bowl, cream butter and sour cream together with sugar until smooth. Add vanilla and egg whites, beating until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
Yield: 3 cups
1 (16 oz.) package confectioner's sugar
3 tbsp. meringue powder*
1/3 cup warm water
- Beat sugar with meringue powder and water until thick and white, about 7 minutes.
- Icing may be tinted with food coloring at this point. Keep icing covered with plastic wrap to prevent drying out.
- 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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