Description
These soft and chewy Easter Egg Cookies are easy to make and perfect for festive decorating without the stress. Enjoy a rich, tender dough that holds its shape for adorable egg designs!
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour (Keeps the texture soft but easy to roll.)
- 2 teaspoons cornstarch (Makes the cookies extra tender and chewy.)
- 1 teaspoon baking powder (Provides lift without being too cakey.)
- 0.5 teaspoon salt (Balances the sweetness.)
Wet Ingredients
- 0.75 cup unsalted butter, softened (Key ingredient for flavor and softness.)
- 0.5 cup granulated sugar (Provides classic cookie texture.)
- 0.5 cup brown sugar (Adds chewiness.)
- 1 large egg (Binds and adds richness.)
- 2 teaspoons vanilla extract (Essential for flavor.)
- 1-2 teaspoons milk or cream (Optional, to adjust dough consistency.)
Instructions
Preparation
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a separate bowl, beat the softened butter with both sugars until creamy and fluffy, about 1 to 2 minutes.
- Beat in the egg and vanilla until combined.
- Add the dry ingredients to the wet mixture and mix just until the flour disappears. If it looks crumbly, add 1 teaspoon of milk and mix again.
- Press the dough into a flat disc, wrap it, and chill for 45 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough to about 1/4 inch thick. Use an egg-shaped cookie cutter to cut out shapes and place them on the baking tray with some space in between.
- Bake for 8 to 10 minutes until the edges are set and the centers remain soft.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, chill the dough before cutting to maintain the shape. These cookies can be decorated with royal icing or buttercream.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Baking