Easter Egg Sugar Cookies Recipe (Robins Egg)
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5.0
6 reviews
Excellent
Easter Egg Sugar Cookies Recipe (Robins Egg)
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Celebrate Easter with these pretty and fun Easter Egg Sugar Cookies. These Robin's Egg Sugar cookies are a simple, slice-and-bake sugar cookies recipe with an egg shape, colored Robin's egg blue and complete with brown speckles!
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Ingredients
- 1 cup butter room temperature, salted or unsalted butter may be used
- 1 1/3 cups granulated sugar I use all-natural cane sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract or replace with vanilla extract
- 3 cups unbleached all-purpose flour I use organic
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt add additional ¼ tsp if using unsalted butter
- blue or teal food coloring I used Wilton gel color in Sky Blue
- 3 tablespoons semi-sweet chocolate grated
Instructions
- In the bowl of the stand mixer, using the paddle attachment, beat together the butter (1 cup/2 sticks) and sugar (1 ⅓ cups) until light and fluffy, about 2-4 minutes.
- Add the eggs (2 eggs), one at a time, beat for about 30 seconds per egg.
- Add the almond extract (1 tsp) and beat until combined.
- In a medium bowl add the flour (3 cups), baking powder (½ tsp), and salt (½ tsp) and whisk to combine. Then add to dough 1/2 cup at a time, on low until the dough starts to come together, scraping down the sides if needed.
- Add the blue food color to the dough; use a toothpick and add to the dough. Mix in a little at a time, you can always add more to your liking. Mix on low until the dough pulls away from the sides of the bowl and the color is fully incorporated. You may also do this by hand by kneading it into the dough, but be careful to wear gloves unless you want blue hands to match your blue egg cookies!
- Divide the dough into two equal pieces and form each into an oval (or egg-shaped) log. Tip: Roll into a log, then putting pressure on one side, press to elongate, then do the same to the other side, with the dough in plastic wrap form into desired shape.
- Wrap each dough logs in plastic wrap and place in the fridge for at least one hour up to two days in advance.
- After the dough is completely chilled, preheat the oven to 350° F (175° C). Line a baking sheet or two (if you have more than one) with parchment paper.
- Work with one log at a time and keep the other in the fridge until you are ready to slice it. Slice each cookie approximately 1/4 inch thick and place on the prepared cookie sheet.
- Sprinkle each cookie with the grated chocolate to give it that speckled look. Pop in the freezer for 5-10 minutes before baking. This helps the cookies keep their shape in the oven.
- Bake for 10-12 minutes or until the edges are slightly brown. Cool on the pan for 3-5 minutes before transferring to a cooling rack to cool completely.
Equipments used:
Notes
- TOP TIP: Do not use standard liquid food coloring, it is more liquid than gel and could possibly ruin your cookies. Get a good gel food coloring, you won't need as much!
- You may also roll these cookies and cut them using an egg-shaped cookie cutter. Roll out to ¼ inches thick, cut out cookies, and place on prepared baking sheet. Add chocolate shavings, freeze for 10 minutes, then bake.
- High Altitude Easter Egg Sugar Cookies
- Easter
- Notes:This recipe is similar to a classic sugar cookie recipe but a lot more fun. The outside is slightly crisp, and the cookie is very chewy on the inside. The almond extract gives it a wonderful nutty flavor. This cookie says spring!
- This is a great make-ahead recipe. Simply make the dough and wrap it in parchment paper, then in plastic wrap and freeze it for up to 2 months. When you are ready to enjoy, simply pull out of the freezer while you are preheating the oven. Then slice, sprinkle with chocolate, and bake.
- parchment paper
- You can freeze the finished cookies too. Place them in an airtight container for up to 2 months. Thaw on the counter and enjoy when they reach room temperature.Store leftovers in an airtight container on the counter for up to 3 days.
- The dough should be chilled completely before baking to retain its shape.I used Wilton gel color in Sky Blue.Use a cheese grater or microplane to grate the chocolate.I used this Almond Extract.
- grater
- microplane
- Reduce the sugar to 1 cup, plus 2 tablespoons.
- Increase flour by 2 tablespoons
- Bake as directed
Nutrition Information
Show Details
Serving
1cookie
Calories
148kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
29mg
(10%)
Sodium
100mg
(4%)
Potassium
29mg
(1%)
Fiber
0.5g
(2%)
Sugar
9g
(18%)
Vitamin A
208IU
(4%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30-36 cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 100mg | 4% |
| Potassium | 29mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 208IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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