Cute Easter Egg Cookies With Mini Eggs

Cute Easter Egg Cookies With Mini Eggs: Joy, celebration, and, of course, delicious treats are all hallmarks of the Easter season. What could be a more perfect way to spread the joy of Easter than by distributing adorable Easter egg cookies that are decorated with colourful mini eggs?

Cute Easter Egg Cookies With Mini Eggs

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We will walk you through the process of making these delightful cookies, which are sure to put a smile on the face of people of all ages, in this blog post that we have written for you. It doesn’t matter if you’re baking for a festive gathering or just want to indulge in some creative fun in the kitchen; these adorable Easter egg cookies are the ideal addition to your holiday repertoire.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• Assorted colors of royal icing or icing pens
• Mini chocolate eggs or candy-coated chocolate eggs

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Instructions

• Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
• The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.

• To the mixture of butter and sugar, add the egg and vanilla extract, and beat until the ingredients are thoroughly combined.
• Combine the all-purpose flour, baking powder, and salt in a separate bowl and sift those ingredients together.

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• Over the course of mixing, gradually incorporate the dry ingredients into the wet ingredients until a soft dough is formed.
• It is possible to add a little bit more flour, one tablespoon at a time, until the dough reaches the desired consistency. If the dough is too sticky, you can do this.

• On a surface that has been lightly dusted with flour, roll out the dough to a thickness of approximately one quarter of an inch.
• Make the cookies by cutting them out with cookie cutters in the shape of Easter eggs, and then carefully transfer them to the baking sheet that has been prepared, making sure to leave some space between each cookie.

• The cookies should be baked in an oven that has been preheated for ten to twelve minutes, or until the edges are a light golden brown colour.
• After removing the cookies from the oven, allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling completely.

• As soon as the cookies have reached their final temperature, it is time to decorate them! To create the appearance of Easter eggs on each cookie, use your royal icing or icing pens to carefully draw colourful designs on individual cookies.
• The extent of your creativity is entirely up to you, and you are free to experiment with a variety of patterns, colours, and designs.

• To achieve a three-dimensional effect on the cookies, gently press miniature chocolate eggs or chocolate eggs that have been coated with candy onto the surface of the cookies while the icing is still wet.
• Arrange them in a pattern that resembles a nest, or scatter them in a random manner for a touch of playfulness.

• Before serving the cookies or putting them away in an airtight container, make sure the icing has had enough time to completely harden.
• This will ensure that the decorations are preserved in their original state and that the cookies continue to be delicious and fresh.

• You could serve your adorable Easter egg cookies on a festive platter, or you could provide them as a charming Easter gift by packaging them in colourful cellophane bags that are tied with ribbon.
• You can enjoy them as a delightful Easter treat all to yourself or share them with your friends and family. They are perfect for either possibility.

Storing and freezing instructions

• How to store: Mini egg Easter cookies can be refrigerated for one week or stored at room temperature for three days in an airtight container.
• Freezing baked cookies: Mini egg cookies freeze well. After cooling, store in an airtight container or freezer bag for up to 3 months.

• Freezing cookie dough: Scoop and roll cookie dough into balls on a lined baking sheet to freeze before baking. Place the baking sheet in the freezer for 1 hour until hard.
• Put the cookie dough balls in a freezer bag for up to 3 months. Thaw cookie dough balls overnight or at room temperature before baking. Follow recipe instructions to bake.