Easter Egg Cookies

These are a delicious and fun recipe to make with your kids at Easter, or anytime of the year! Colorfully dyed sugar cookie dough is rolled together to create beautiful and unique edible Easter ‘eggs’. We always leave cookies out for Santa Claus on Christmas Eve, so why not leave these masterpieces for the Easter Bunny!

Creaming the fats with the sugar is what incorporates air into the mixture, and gives the baked cookie its light texture. Once the sugar and fats are whipped well, then add the egg and vanilla. Divide the dough into separate bowls and color with food coloring. You don’t need concentrated gel colors, the regular ones you get at the grocery store will work just fine. Once the color is evenly mixed into each, cover the surface of the dough with plastic wrap and chill for 30 minutes.

Take a piece of 3 colors and press them gently together, using your hands to roll it into a nice ball. Place on a parchment lined baking sheet and press down so the cookie is about 1/2″ thick. You could also roll out the colors into logs, then press the logs together and roll again to 1/2″ thick. Then use circle cookie cutters to cut them out (this will create a ribbon or banded color effect. The cookies won’t spread out too much, but leave at least 2 inches space around each cookie. Once a baking sheet is filled, pop it in the freezer for 15 minutes (all that shaping and handling melts the butter in the dough, so you need to firm it up again otherwise they will spread out way too much and turn into a cookie puddle!).

Easter Egg Cookies

Marla Hingley

Roll up your sleeves, it's time to have some fun!

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Prep Time 40 mins

Cook Time 15 mins

Total Time 55 mins

Servings 24

Ingredients

  

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• 1 ¾ cups GFC All Purpose Flour Blend For Baking
• ¾ tsp xanthan gum
• 1 tsp baking powder
• ½ tsp salt
• ½ cup icing sugar
• ½ cup granulated sugar
• 5 Tbsp butter
• 5 Tbsp GF shortening
• 1 egg
• 2 tsp vanilla

Instructions

 

• Combine the first 5 ingredients together in a bowl.
• In another large bowl, use a mixer to cream together the granulated sugar, butter and shortening for about 2 minutes. Beat in the egg and vanilla until smooth. Add the dry ingredients and stir together until a dough forms.
• Divide the dough into bowls and color with food coloring, stirring until well mixed and desired color is achieved. Cover dough's surface with plastic wrap and chill for 30 minutes.
• Take a small bit of each color and roll them into balls, press them together and roll into one ball about 1" wide. Place on a parchment lined baking sheet and press down to ½” thick, this will ensure they all cook in the same amount of time.
• Freeze cookies for 15 minutes before baking (this will firm up the fats that will have softened while handling).
• Bake at 350°F for about 12-14 minutes, depending on thickness. Allow to cool for 5 minutes before transferring to a wire rack.

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