Easter Egg Cookies Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jackie Mills, MS, RD
These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter "eggs" (we ordered ours from H.O. Foose Tinsmithing Co.). Tint the frosting any color y
Ingredients
- 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
- Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
- Preheat oven to 375 °.
- Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375 ° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
- To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
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