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
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
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
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.
GIANT EASTER EGG COOKIE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.
- Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
- Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.
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
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.
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
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
More about "giant easter egg cookies recipes"
EASTER EGG BUTTERCREAM CANDIES - SALLY'S BAKING …
From sallysbakingaddiction.com
20 BEST EASTER COOKIE RECIPES | CUTE COOKIE IDEAS FOR …
From foodnetwork.com
GIANT EASTER EGG COOKIE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
GIANT EASTER COOKIE RECIPE + VIDEO - PINT SIZED BAKER
From pintsizedbaker.com
FUDGY BROWNIE EASTER EGG COOKIES RECIPE - SOMETHING …
From somethingswanky.com
BEST EASTER EGG COOKIE CAKE RECIPE- HOW TO MAKE AN …
From delish.com
Estimated Reading Time 40 secs
- Roll out sugar cookie dough and press into an oval, then bake until firm and golden, about 20 minutes.
- Transfer to baking rack and let cool. Once cool, cover cookie with a thin layer of vanilla frosting.
- Divide decorating icing into three containers, then add food coloring to each to create desired colors.
BEST GIANT EASTER EGG COOKIE RECIPES | EASTER | FOOD …
From foodnetwork.ca
2.3/5 (7)Servings 8-10
GIANT EASTER EGG COOKIE - MANILA SPOON
From manilaspoon.com
42 EASY TREATS THAT'LL BE SWEETER THAN AN EASTER BASKET
From msn.com
THIS GIANT EASTER EGG COOKIE IS TOO ADORABLE TO HANDLE - DELISH
From delish.com
25 EASY EASTER COOKIES - INSANELY GOOD
From insanelygoodrecipes.com
GIANT MINI EGG COOKIE - EASTER SKILLET COOKIE - SEW WHITE
From sewwhite.com
YOUR EASTER RECIPES | MONITOR
From monitor.co.ug
GIANT SINGLE-SERVE EASTER EGG COOKIE - FOOD24
From food24.com
40 ADORABLE EASTER COOKIES YOU’LL WANT TO MAKE RIGHT NOW
From msn.com
30+ EASTER CAKE IDEAS • 30 RECIPES!
From theviewfromgreatisland.com
GIANT EASTER COOKIE | TASTEMADE
From tastemade.com
FROM SEQUINS TO BROWN BURLAP, THESE ARE THE BEST EASTER BASKETS
From chicagotribune.com
GIANT EASTER COOKIE! - JANE'S PATISSERIE
From janespatisserie.com
You'll also love