Easter Egg Sugar Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe Soft cut-out sugar cookies that hold their shape, simple icing, and a cocoa splatter that makes these Easter Egg Sugar Cookies look speckled! Main Ingredients Needed for Speckled Easter Egg Sugar Cookies cold butter sugar egg flour baking powder vanilla powdered sugar (icing) corn syrup (icing) Easter Egg Sugar Cookies Recipe Tips & Notes Be sure to use cold butter. It contributes significantly to the very short chill time needed before baking! You can use royal icing, of course. But I used a simple icing, which I thought worked perfectly, and I’ll include that recipe below. I used a clean paint brush for my “speckles.” The stiff-bristled brushes that are typically used by kids (think large Crayola brushes) are perfect for this. I’ve also seen people suggest using a new toothbrush, which would work really well too. Watch the video below to see how I used a simple flicking motion to splatter the cocoa mixture onto my cookies! Continue to Content Easter Sugar Cookies Yield: 2 dozen Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Soft cut-out sugar cookies that hold their shape, simple icing, and a cocoa splatter that makes these Easter Egg Sugar Cookies look speckled! Print Ingredients 2 sticks (salted) butter, cold 1 c sugar 1 egg 2 tsp vanilla extract 3 cups all-purpose flour 2 tsp baking powder For the Icing 1-1/2 cups powdered sugar 1/2 tsp vanilla extract 1 tsp corn syrup 2-1/2 tbsp water 3-4 drops blue food coloring For the Cocoa Speckles 1 tbsp cocoa powder 1 tbsp vanilla 1-2 tbsp water Instructions Preheat oven to 350ºF. Using an electric mixer, beat together the butter and the sugar until smooth. Mix in the egg and vanilla. Mix in the flour and baking powder until dough forms. Use your hands to form the dough into a disc. On a floured surface, roll out the dough to about 1/4 inch thick and cut into ovals. Place on ungreased baking sheet. Place cut out dough in the freezer for 5 minutes. Remove and bake for 10 minutes. Let cool completely before icing. For the Icing Whisk together all of the ingredients until smooth. I like to transfer the icing to a squeeze bottle for icing, but you could also just spoon it on. Ice the cookies by squeezing icing in the center of the cookie and using an offset spatula to spread it to the edges. Let the icing set for 30-60 minutes before adding the speckles. For the Speckles Whisk together the cocoa, vanilla, and 1 tablespoon of water. The mixture should be thin enough to splatter. If you need more water, add a teaspoon at a time until thin enough. Use a clean paintbrush or toothbrush to splatter the cocoa on the the iced cookies. Looking for More Easter Treats? I got you. Fudgy Brownie Easter Egg Cookies Mini Cadbury Egg Cake Carrot Cake Poke Cake
I love the look of royal icing iced cookies, but in the end the taste is what matters… and royal icing isn’t very nice. This sounds like a good idea! I am working on speckled egg cookies myself today.
