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Easter Egg Cookies
Easter Egg Cookies
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
235 minutes
Easter egg cookies with lemon and chocolate frostings, adorned with festive decorations for a delightful treat that will bring joy to all.
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
  • 0.5 cup milk
  • 1.5 cups sifted powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon warm water, or as needed
  • 3 tablespoons warm water, or as needed
  • 1 ounce pre-melted unsweetened chocolate
  • 0.5 teaspoon vanilla extract
  • decorating icings or gels
Instructions:
  • In a mixing bowl, use an electric mixer to blend together powdered sugar and butter until smooth. Gradually add eggs one at a time, ensuring each is well incorporated. Mix in lemon zest.
  • Mix together the sifted flour, baking powder, and salt. Sift the mixture once more, then blend it into the butter mixture alternating with the milk. Stir after each addition until just combined. Cover and refrigerate for at least 2 hours or overnight.
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a cookie sheet.
  • Take the cookie dough out of the fridge. Dust your hands with flour, then shape 2 tablespoons of dough into a 3-inch cylinder with tapered ends. Arrange them 2 inches apart on the baking sheet.
  • Bake the cookies in the preheated oven until they turn a light straw color, around 12 minutes. Remove from the oven and transfer them to wire racks right away. Let them cool completely, approximately 30 minutes.
  • As the cookies cool, make the icings. In one bowl, mix powdered sugar, lemon juice, and warm water for the lemon icing. In a separate bowl, combine powdered sugar, warm water, chocolate, and vanilla for the chocolate icing. Stir both until smooth and pourable.
  • Line the cookie racks with waxed paper. Drizzle 1 tablespoon lemon icing over each cookie, starting from the center and working outward until evenly coated. Frost half of the cookies with lemon icing and the other half with chocolate icing. Collect any dripping icing on the waxed paper and mix it back into the remaining icing. Add more icing as necessary to coat all the cookies. Allow the icing to dry until not sticky, approximately 30 minutes.
  • Get creative with store-bought decorating icing to design whimsical flowers, shapes, or Easter patterns.

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