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Mar 22, 2016

Easter Egg Cookies

Easter Egg Cookies from Karen's Kitchen Stories

I had big plans for these Easter Egg Cookies. Big plans. After all, I had confidently purchased three cookie decorating books after my first innocent attempt at cookies with royal pain icing.

Next, I saw some adorable egg cookies in one of the books. The cookies had a baby chick peeking out of a cracked egg. The chick even had airbrushed cheeks!

Yeah right.

Let's just go with sprinkles. I did decide to practice outlining and flooding the cookies with royal icing. After some failed attempts at "wet-on-wet" techniques, I decided to toss on these adorable Easter sprinkles I found. One step at a time. The outlining and flooding went just fine.

I think one of the reasons I love baking bread is because you can get away with the "rustic" look. That doesn't necessarily work with decorated cookies.... unless you have sprinkles!!! Right? You just throw them on and your cookies are pretty!

Easter Egg Cookies from Karen's Kitchen Stories

The dough for these cookies is so easy to work with, and is wonderful for any cutout cookie. It's amazingly reliable. I used Fiori di Sicilia, an Italian flavoring that combines orange and vanilla (sort of like a creamsicle) to flavor the cookie dough. You can use vanilla or any other flavoring you prefer.

Can you see the adorable bunny ears, baby chicks, and tiny ducky sprinkles on these eggs?

Easter Egg Cookies from Karen's Kitchen Stories

I found these sprinkles at Surfas, my personal food Disneyland. If you are ever in southern California, you must add them to your itinerary.

The theme for this month's #CreativeCookieExchange is traditional spring holidays from around the world. In this part of the world (my house), sprinkles are HUGE!!! I have grandchildren!!

For more traditional spring cookie recipes, check out my Hamantaschen with Prune Lekvar or my Glazed Doughnut Cookies.

Easter Egg Cookies from Karen's Kitchen Stories

After the recipe, be sure to check out the Spring cookie recipes from all of the #CreativeCookieExchange bakers.

Easter Egg Cookies Recipe

Makes about 36 three inch long egg shaped cookies.

Ingredients and Instructions


142 grams powdered sugar
255 grams salted room temperature butter
1 large egg yolk
1/2 tsp salt
1/4 tsp Fiori di Sicilia or other flavoring
326 grams unbleached all purpose flour

  1. In the bowl of a stand mixer, combine the powdered sugar, butter, egg yolk, salt, and Fiori di Sicilia. Mix with the paddle attachment until smooth.
  2. Add the flour and mix on medium until the dough comes together. 
  3. Divide the dough into two equal pieces and form into disks. Wrap with plastic wrap and refrigerate for at least two hours and up to 24 hours. 
  4. Preheat the oven to 350 degrees F. 
  5. Line three half sheet pans with parchment. 
  6. Roll the halves of dough out between sheets of wax or parchment paper to 3/16 inch thick. Cut the cookies with your cookie cutter and place the cookies onto the baking sheet. Because the cookies do not have any leavening, they can be places close together. 
  7. Gather up the scraps, re-roll, and cut.
  8. Bake the cookies, one sheet at a time on the middle rack, for 12 to 14 minutes. Cool on a wire rack. 
  9. Repeat with the remaining dough, reusing the same parchment lined baking sheets once they have cooled. 
  10. Once the cookies have cooled completely, ice and decorate. 

Royal Icing

2 cups powdered sugar
1 tbsp meringue powder
2.5 tbsp water, plus more to thin the icing
  1. Place the powdered sugar, meringue powder, and water into a bowl of a stand mixer and mix with the paddle attachment on medium low for about 7 to 10 minutes, until the mixture looks matte. Transfer the mixture to an airtight container.
  2. At this point, the mixture is too thick to pipe. Add more water by tablespoon to the mixture, stirring thoroughly between additions, until it is at a consistency that can be piped. 
  3. Place some of the icing into a piping bag with a small tip. Pipe the borders of the cookies and let dry for about an hour.
  4. Dilute the remaining royal icing with water, adding it one teaspoon at a time until it runs off of a spoon but is not thin. The goal is to have it thick enough to be opaque, but thin enough to create a level and flat "flooding." You can always add more sugar or water as necessary to achieve the right consistency. 
  5. Place the flooding icing into plastic squeeze condiment bottles
  6. One cookie at a time, squeeze some of the icing onto the cookie and spread it with a toothpick to the edges. 
  7. Add the sprinkles to the cookie. 
  8. Let the cookies dry for about 3 hours.
Cookie recipe adapted from King Arthur Flour 

We all associate cookies with “The” holidays in December, but spring holidays are a great time for cookies also! Whether you are celebrating Easter, Passover, or something else, we’ve found some great traditional cookies from around the world for you! Check out what all of the hosting bloggers have made:

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Would you like to comment?

  1. Kudos to you for trying royal icing again (love how you put it as royal pain icing). I gave up on it long ago. Your cookies turned out beautifully with the sprinkles and I am completely confident they taste as good as they look.

    1. I took them to work and they "sold out." Thanks so much Renee.

  2. So very pretty! Been enjoying the rain, but I am so ready for spring - and these cookies are screaming it. L O V E the cake plate!

    1. I heart that you noticed the cake plate =)

  3. Your cookies are perfect-- and, yes, sprinkles fix everything! They are such a cheerful addition to any treat.

  4. Royal pain icing sure is pain ! But when it works all that pain is soon forgotten! I love the sprinkles on your cookies and these cookies instantly put a smile on my face. They are just so cute!

    1. Thanks so much Ansh! They kind of made me smile too. =)

  5. Love the cookies and love the sprinkles !!!

  6. Karen, I am drying a tear now, got too emotional once I realized you went with royal icing pain once more. Your bravery in face of powdered sugar got to me, I am fighting back more tears.

    although I was really hoping to see your airbrushed chicken cheeks. Maybe next time? Can you add a video also? thank you. I knew you would not disappoint me....

    seriously, though - these are some adorable cookies! I know Surfas and have bought from them online many times. The idea that you live near one made my heart miss a beat. And you have a fishmonger too. color me green with Easter envy.. ;-)

    1. Sally, I am drying my tears of laughter from your comments =) Give me a choice between going to a mall or visiting Surfas? Surfas every time.

  7. I love sprinkles too and these cookies look great! (I can see little chicks in your future though- lol) I have to agree with the royal pain icing as I tried my hand at it for Valentine's Day and think I'll stick with sprinkles too! And you introduced me to a new flavoring - Fiori di Sicilia - I love the sound of oranges and vanilla & will definitely be hunting that one down.

    1. I think both of us did the Valentine's royal icing dance. Sprinkles rule.

    2. I forgot to mention I love Fiori di Sicilia and used it only once when I made a panetone that did not turn out that great in terms of shape and texture. But the taste was spot on! I need to put that cute little bottle to work....

    3. Would that be the panettone from the BBA challenge? I stalked everyone who did that and I don't think anyone liked that version. The one in Artisan Bread every day is much better. I've used the Fiori di Sicilia in muffins... very good!

  8. How fun! Those cookies books, magazines, blogs, MARTHA STEWART-it looks so darn easy. Your cookies are happy and cheery. Perfect for Easter.

  9. Those are very easy to make AND they look delicious! Mirella LOVES crispy cookies, so we know those we'll be a huge hit in our household. And there's so many alternatives for flavoring (cinnamon comes to mind or perhaps amaretto) :)
    Thank you for the great recipe Karen, pinned!

    1. Thanks so much!Those flavors sound fantastic.

  10. I feel your pain with the icing! I think the sprinkles look great though, and I have to try Fiori de Sicilia flavoring sometime soon.

    1. Thanks Anne =)

      The Fiori de Sicilia is pretty tasty and a tiny bit goes a long way.

  11. I love Fiori di Sicilia, I've used it before with panettone. These are so adorable and along with the flavouring are lovely for springtime.

  12. Quite often I see such intricate cookies on my FB feed and think I should try them. Then reality hits and I remember that I have trouble coloring in the lines in a coloring book, so my cookies would look like some sort of horror story. I think I am much better off sticking with sprinkles, especially using your delicious recipe.


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