Giant Easter Egg Cookie Recipes

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GIANT EASTER EGG COOKIES

A sweet and easy memory-making activity to share with loved ones during the Easter holiday.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 6



Giant Easter Egg Cookies image

Steps:

  • Heat oven to 375°F. Line 2 cookie sheets with foil.
  • In medium bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough into 3 portions. With fingers, press each portion of dough into large egg shape (7x5 inches and 1/4 inch thick), 2 on 1 pan and 1 on other pan.
  • Bake 10 to 15 minutes or until golden brown; cool completely, about 30 minutes.
  • Stir food colors into portions of frosting as desired. Decorate Easter egg cookies with frosting and candies.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 1 1/2 g

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter, softened
1 egg
Betty Crocker™ gel food colors
1 container Betty Crocker™ Whipped fluffy white frosting
Assorted candies, sprinkles and decorating sugars for decorating

EASTER EGG SUGAR COOKIES

We took our best sugar cookie recipe and made these festive versions for Easter. They look like they have been dip-dyed just like a classic Easter egg. By tinting a simple royal icing with your choice of colors, you can create an array of beautifully swirled cookies.

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 36 cookies

Number Of Ingredients 11



Easter Egg Sugar Cookies image

Steps:

  • For the sugar dough: Whisk together the flour, salt and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.
  • Beat the butter, granulated sugar and confectioners' sugar together in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.
  • Reduce the speed to low again, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, beating until combined after each and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  • Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
  • Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.
  • Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.
  • For the icing: Meanwhile, sift the confectioners' sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.
  • Place 3 tablespoons white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook's Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.
  • Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet. Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated. Let set for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon fine salt
1/8 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Assorted food coloring

EASTER EGG COOKIES

My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. -Barbara Neuweg, West Point, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 12



Easter Egg Cookies image

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

Nutrition Facts : Calories 126 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup quick-cooking oats
3/4 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
1/8 teaspoon salt
3 tablespoons half-and-half cream
Frosting and sprinkles, optional

EASTER EGG COOKIES

This year your decorated Easter eggs could be plump cookies--a treat that will delight children and adults alike. You bake light-textured cookies shaped like eggs, glaze 1/2 of the cookies with lemon icing and 1/2 with chocolate, then decorate all of them with the colored icing you can buy in tubes or pressurized cans.

Provided by EIDT

Time 3h55m

Yield 20

Number Of Ingredients 16



Easter Egg Cookies image

Steps:

  • Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
  • Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
  • Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
  • While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
  • Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
  • Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 36.3 g, Cholesterol 31.3 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 76.6 mg, Sugar 23.4 g

¾ cup sifted powdered sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon grated lemon zest
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 ½ cups sifted powdered sugar
1 tablespoon lemon juice
1 tablespoon warm water, or as needed
1 ½ cups sifted powdered sugar
3 tablespoons warm water, or as needed
1 ounce pre-melted unsweetened chocolate
½ teaspoon vanilla extract
decorating icings or gels

EASTER EGG COOKIES

Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini eggs, white and dark chocolate chunks make them an indulgent Easter treat

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Makes 20

Number Of Ingredients 10



Easter egg cookies image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
  • Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you'll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
  • Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.

Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

175g butter , softened
200g light brown soft sugar
100g golden caster sugar
1 tbsp vanilla extract
1 large egg
250g plain flour
½ tsp bicarbonate of soda
50g white chocolate , chopped into chunks
100g bar dark chocolate , chopped into chunks
100g mini chocolate eggs , lightly crushed with a rolling pin, leaving some larger pieces to decorate

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