Easter is a time for sweet treats, and what could be sweeter than homemade sugar cookie Easter eggs? These delightful confections are perfect for sharing with family and friends, or as a special treat for yourself. In this article, we’ll be sharing two different recipes for sugar cookie Easter eggs, so you can choose the one that’s perfect for you. So, get ready to don your apron and let’s get baking!
Recipe 1: Classic Sugar Cookie Easter Eggs
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Food coloring (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- If using food coloring, divide the dough into separate bowls and add a few drops of food coloring to each bowl. Mix until the color is evenly distributed throughout the dough.
- Shape the dough into egg shapes and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 50mg
Carbohydrates: 16g
Sugar: 9g
Protein: 1g
Cooking Time:
10-12 minutes
Equipment:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
Serve these sugar cookie Easter eggs with a glass of milk or a hot cup of tea for a sweet and satisfying treat.
Variations:
You can add different flavors to the dough by adding extracts or spices such as cinnamon, nutmeg, or ginger.
Substitutions:
You can use margarine instead of butter, but the cookies may spread more during baking. You can also use gluten-free flour for a gluten-free version of this recipe.
Storage:
Store these sugar cookie Easter eggs in an airtight container at room temperature for up to 5 days.
Tips:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a soft and tender cookie.
- Chill the dough for 30 minutes before shaping to make it easier to handle.
Frequently Asked Questions:
Can I freeze these cookies?
Yes, you can freeze these sugar cookie Easter eggs for up to 2 months. Just make sure to thaw them at room temperature before serving.
Can I use a cookie cutter to shape the dough?
Yes, you can use a cookie cutter to shape the dough into egg shapes, but the cookies may spread more during baking. If using a cookie cutter, chill the dough for at least 1 hour before cutting and baking.
Recipe 2: Chocolate Sugar Cookie Easter Eggs
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Food coloring (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- If using food coloring, divide the dough into separate bowls and add a few drops of food coloring to each bowl. Mix until the color is evenly distributed throughout the dough.
- Shape the dough into egg shapes and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 150mg
Carbohydrates: 19g
Sugar: 10g
Protein: 2g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
Serve these chocolate sugar cookie Easter eggs with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert.
Variations:
You can add different flavors to the dough by adding extracts such as peppermint, almond, or orange.
Substitutions:
You can use margarine instead of butter, but the cookies may spread more during baking. You can also use gluten-free flour for a gluten-free version of this recipe.
Storage:
Store these chocolate sugar cookie Easter eggs in an airtight container at room temperature for up to 5 days.
Tips:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a soft and tender cookie.
- Chill the dough for 30 minutes before shaping to make it easier to handle.
Frequently Asked Questions:
Can I freeze these cookies?
Yes, you can freeze these chocolate sugar cookie Easter eggs for up to 2 months. Just make sure to thaw them at room temperature before serving.
Can I use a cookie cutter to shape the dough?
Yes, you can use a cookie cutter to shape the dough into egg shapes, but the cookies may spread more during baking. If using a cookie cutter, chill the dough for at least 1 hour before cutting and baking.
Personal Thoughts
Sugar cookie Easter eggs are a fun and festive treat that are perfect for celebrating the holiday season. Whether you prefer classic sugar cookies or rich chocolate cookies, these recipes are sure to satisfy your sweet tooth. I love how easy these cookies are to make, and how customizable they are – you can add different flavors and colors to suit your tastes. So, why not give these sugar cookie Easter eggs a try for yourself and enjoy a sweet and delicious treat?