Description

Delight your family and friends this Easter with these adorable Easter Egg Frosted Sugar Cookies. These cookies are not only delicious but also a fun and festive addition to your holiday spread. Perfect for both adults and kids, these cookies will surely be a hit at your Easter celebration.

Ingredients

Vanilla Sugar Cookies:

1 recipe Vanilla Sugar Cookies

Vanilla Buttercream:

1 recipe Vanilla Buttercream

Gel Food Coloring:

‘sky blue’, ‘navy blue’, ‘turquoise’, ‘violet’

Additional:

1 1/2 tsp vanilla extract, 1/2 tsp cocoa powder, Cadbury mini eggs

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Instructions

Cookies: Make the vanilla sugar cookie dough as instructed. Wrap the dough in plastic wrap, and refrigerate for 20 minutes before rolling out and cutting the cookies.
On a lightly floured surface, roll out the dough to an even thickness between 1/8 – 1/4 inch thick, using a little more flour on top of the dough to keep it from sticking.
Using a 2 1/2 – 3 inch oval or egg-shaped cookie cutter, cut as many cookies as you can, placing them 1 inch apart on several baking sheets lined with parchment paper. Gather up the dough scraps, roll them out again, and continue to cut as many cookies as you can.
Chill the cut cookies on the baking sheets for 30 minutes while you preheat the oven.
Preheat the oven to 350 F, and position a rack in the center of the oven. Bake one pan of cookies at a time, for about 12 minutes, until there is no appearance of raw or wet dough.
Cool the cookies on the baking sheet for several minutes, then use a spatula to gently transfer them to a cooling rack to cool completely before frosting.
Buttercream: Make the vanilla buttercream as instructed. You can add any flavor of extract that you like, or even add some malted milk powder for a malt flavored buttercream.
If coloring the buttercream, divide it into several small bowls. Start with very small amounts of food coloring for soft pastel colors, and add more as needed. For the lighter sky blue color pictured, add a small amount each of turquoise and navy blue gel food coloring. For the soft, robins egg blue-gray color, add a small amount each of purple or violet, navy blue, and sky blue. If you want a light green color, just use sky blue.
Decorating: Use a small offset spatula to spread the buttercream onto the cooled cookies. In a small bowl, combine the vanilla extract and cocoa powder, stirring it with a small craft brush until you have a smooth, thin edible ‘paint’. Hold the brush over the cookies and use your finger to pull the bristles back, so that the paint spatters tiny drops against the frosted cookies to look like speckled eggs. You don’t want the brush to be too wet, or you’ll get large splotches instead of tiny speckles. Finish decorating the cookies with crushed Cadbury mini eggs.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 80mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg