Easter Egg Frosted Sugar Cookies
These Easter egg sugar cookies have a soft, buttery cutout vanilla sugar cookie that holds its shape perfectly, frosted with speckled robins egg blue buttercream, and decorated with crushed Cadbury mini eggs.
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Equipment
- Food Processor
- Stand Mixer with Paddle Attachment
Ingredients
- 1 recipe Vanilla Sugar Cookies
- 1 recipe Vanilla Buttercream
- gel food coloring ("sky blue", "navy blue", "turquoise", "violet")
- 1 ½ tsp vanilla extract
- ½ tsp cocoa powder
- Cadbury mini eggs
Instructions
Cookies
- Make the vanilla sugar cookie dough as instructed. Wrap the dough in plastic wrap, and refrigerate for 20 minutes before rolling out and cutting the cookies.
- On a lightly floured surface, roll out the cookie dough to 1/4 inch thick, using a little more flour on top of the dough to keep it from sticking.
- Using a 2 1/2 - 3 inch oval or egg-shaped cookie cutter, cut as many cookies as you can, placing them 1 inch apart on several baking sheets lined with parchment paper. Gather up the dough scraps, roll them out again, and continue to cut as many cookies as you can.
- Chill the cut cookies on the baking sheets for 30 minutes while you preheat the oven.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake one pan of cookies at a time, for about 12 minutes, until there is no appearance of raw or wet dough.
- Cool the cookies on the baking sheet for several minutes, then use a spatula to gently transfer them to a cooling rack to cool completely before frosting.
Buttercream
- Make the vanilla buttercream as instructed. You can add any flavor of extract that you like, or even add some malted milk powder for a malt flavored buttercream.
- If coloring the buttercream, divide it into several small bowls. Start with very small amounts of food coloring for soft pastel colors, and add more as needed.For the lighter sky blue color pictured, add a small amount each of turquoise and navy blue gel food coloring. For the soft, robins egg blue-gray color, add a small amount each of purple or violet, navy blue and sky blue. If you want a light green color, just use sky blue.
Decorating
- Use a small offset spatula to spread the buttercream onto the cooled cookies.
- In a small bowl, combine the vanilla extract and cocoa powder, stirring it with a small craft brush until you have a smooth, thin edible "paint".
- Hold the brush over the cookies and use your finger to pull the bristles back, so that the paint spatters tiny drops against the frosted cookies to look like speckled eggs. You don’t want the brush to be too wet, or you’ll get large splotches instead of tiny speckles.
- Finish decorating the cookies with crushed Cadbury mini eggs.
Notes
Store the frosted cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
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