Easter Egg Sugar Cookies
Recipe - Roseville Liquor
Easter Egg Sugar Cookies
Prep Time15 Minutes
Servings36
Cook Time10 Minutes
Ingredients
3 cups Essential Everyday all purpose flour
1 teaspoon Essential Everyday baking powder
1/4 teaspoon salt
1 cup Essential Everyday granulated sugar
1 cup Essential Everyday cold unsalted butter, cut into small pieces
1 large egg
2 teaspoons Essential Everyday vanilla extract
4 cups Essential Everyday powdered sugar
5-6 tablespoons milk
1 tablespoon Essential Everyday light corn syrup
Essential Everyday food coloring
Directions
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
- Stir together flour, baking powder and salt in a small bowl.
- Place sugar and butter into the bowl of a stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg and vanilla extract and continue mixing until combined. Turn speed to low and slowly add flour until well incorporated.
- Roll out the dough on a lightly floured surface to 1/8-inch thickness.
- Cut into eggs with egg-shaped or oval cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.
- To make the icing, whisk together powdered sugar, milk and corn syrup. The icing should not be very runny – if it’s too thin, add more powdered sugar. If it’s too thick, add more milk.
- Divide into 4-5 bowls. Add 1-2 drops of food coloring to each bowl. Whisk until well combined. Pipe one color of icing to fill each cookie. Let set for 20-30 minutes, then pipe on decorations in alternating colors.
15 minutes
Prep Time
10 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Directions
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
- Stir together flour, baking powder and salt in a small bowl.
- Place sugar and butter into the bowl of a stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg and vanilla extract and continue mixing until combined. Turn speed to low and slowly add flour until well incorporated.
- Roll out the dough on a lightly floured surface to 1/8-inch thickness.
- Cut into eggs with egg-shaped or oval cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a cooling rack to cool completely.
- To make the icing, whisk together powdered sugar, milk and corn syrup. The icing should not be very runny – if it’s too thin, add more powdered sugar. If it’s too thick, add more milk.
- Divide into 4-5 bowls. Add 1-2 drops of food coloring to each bowl. Whisk until well combined. Pipe one color of icing to fill each cookie. Let set for 20-30 minutes, then pipe on decorations in alternating colors.