Easy Easter Egg Cookies
Sometimes we take our “20%” and make cookies! Brenda has made these cookies, and memories, with her kids for years. As the tradition continues, we thought it would be fun to share!
What You Need
- 1 cup Butter, softened
- 1 cup Powdered Sugar, sifted
- 1 Egg
- 1 ¾ cup Flour
- 1 Tbsp. Lemon peel, finely shredded (or 1 tsp. lemon or vanilla extract)
- Food coloring
How It’s Made:
Preheat oven to 375 degrees.
In a large mixing bowl beat butter with a mixer for about 30 seconds. Add sugar; beat on low speed until combined. Add egg and beat until combined; add half the flour and continue to combine. Stir in remaining flour and lemon peel or extract using a spoon.
Divide dough into three portions. Leave one untinted, and tint the other two the colors you desire.
Snip a small corner (about the size of a pencil) of a quart-sized heavy plastic bag; fill with one color of dough. Repeat for remaining colors.
Onto ungreased cookie sheet, pipe several ovals; pipe designs in to connect the sides of the ovals.
Bake for 8-10minutes or until edges begin to brown. Remove from oven and let cool for one minute before removing to a wire rack to cool completely.
Makes about 18 cookies. Store in an airtight container. Enjoy!
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