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Easter Egg Cookies

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Easter Egg Cookies
  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 24
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These adorable Easter egg sugar cookies get an easy start with refrigerated dough. And just wait until you get to the decorating stage! There are so many different ways you can customize an egg-shaped cookie. Make marbled or striped eggs, candy-decorated eggs or cute Easter chicks—all from the same batch! Cookie decorating party, anyone?
Updated Jan 20, 2022

Ingredients

Steps

  • 1
    Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup of the flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle about 1 tablespoon flour onto work surface; coat all sides of dough with flour. With rolling pin, roll out dough 1/4 inch thick, adding additional flour as needed to prevent sticking.
  • 2
    With floured 3-inch egg-shaped cookie cutter, cut out eggs. Place 2 inches apart on ungreased cookie sheets.
  • 3
    Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost and decorate. Marbled eggs In small bowl, stir 1/4 cup frosting and 1 to 2 drops favorite gel food color until well blended. Frost cookies with contrasting colored frosting. Pipe three lines colored frosting onto each egg; using toothpick pull through frosting for marbled appearance. Candy designs Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies. Easter chicks In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food color until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles or for feathers and pieces of orange candy slices for beak and feet.

Tips from the Pillsbury Kitchens

  • tip 1
    Your Easter Egg Cookies can be made a day ahead and stored in a tightly covered container until ready to frost and decorate.
  • tip 2
    Lightly flouring the work surface is key to rolling out sugar cookies, but another way to roll the dough is by placing it between two sheets of waxed paper or baking parchment paper. Lift off the top piece of paper and cut out the dough with your favorite cutters (try to cut the dough out with as little space between as you can, to minimize scraps). To decrease the chance of your Easter egg sugar cookies spreading too much, pop the baking sheet with the cut-outs into the fridge for a few minutes before sliding them into the oven.
  • tip 3
    Flat baking sheets are the best choice for making cut-out cookies. The flat sheets allow the air to circulate around the cookies so they bake evenly and become the right shade of light golden brown. To make this Easter egg cookie recipe even easier, line baking sheets with baking parchment for easy cleanup.

Nutrition Information

150 Calories, 6g Total Fat, 0g Protein, 22g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Frosted Cookie (Undecorated)
Calories
150
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2g
9%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
5mg
0%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
16g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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