Delicious Easter Egg Cookies Recipe

Name: Delicious Easter Egg Cookies Recipe
Total time: 3 hrs 55 mins
Ingredients: 0.75 cup sifted powdered sugar; 0.5 cup unsalted butter, at room temperature; 2 large eggs; 1 teaspoon grated lemon zest; 2.5 cups sifted all-purpose flour; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.5 cup milk; 1.5 cups sifted powdered sugar; 1 tablespoon lemon juice; 1 tablespoon warm water, or as needed; 1.5 cups sifted powdered sugar; 3 tablespoons warm water, or as needed; 1 ounce pre-melted unsweetened chocolate; 0.5 teaspoon vanilla extract; decorating icings or gels

This Easter, try baking plump, light-textured egg-shaped cookies! These treats, glazed with lemon and chocolate icing, are perfect for kids and adults. Decorate them with colorful icing from tubes or cans for a festive touch.

Total time3 hrs 55 mins
Prep time40 mins
Cook time15 mins
Yield20 cookies, 20

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Servings

Instructions

Cream powdered sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each. Stir in lemon zest for extra flavor.
Combine sifted flour, baking powder, and salt. Sift again, then gradually add to the butter mixture, alternating with milk. Stir until just combined. Cover and refrigerate for at least 2 hours, or preferably overnight.
Preheat your oven to 375 degrees F (190 degrees C). Grease a cookie sheet to prevent sticking.
Remove the chilled cookie dough. Lightly flour your hands, then roll 2 tablespoons of dough into a 3-inch cylinder with tapered ends. Place cookies 2 inches apart on the prepared sheet.
Bake in the preheated oven until the cookies turn a pale straw color, approximately 12 minutes. Immediately transfer the baked cookies to wire racks to cool completely for about 30 minutes.
While the cookies cool, prepare the icings. In separate bowls, combine powdered sugar, lemon juice, and warm water for the lemon icing, and powdered sugar, warm water, chocolate, and vanilla for the chocolate icing. Stir until smooth and pourable.
Place waxed paper under the wire racks. Pour about 1 tablespoon of lemon icing over each cookie, starting in the center and spreading to the edges for even coating. Repeat for half the cookies with lemon icing, and the other half with chocolate. Re-use any dripped icing. Let dry for about 30 minutes.
Decorate your cookies with tubes or pressurized cans of icing to create your own unique designs of flowers, shapes, or Easter themes.

Nutrition

Calories: 207 kcal
Fat Content: 6 g
Fiber Content: 1 g
Sugar Content: 23 g
Sodium Content: 77 mg
Protein Content: 3 g
Cholesterol Content: 31 mg
Carbohydrate Content: 36 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g