I love making these Easter Egg Cookies using unsalted butter, a mix of granulated and light brown sugars, and a touch of pastel food coloring. Adding a hint of vanilla and finishing with assorted pastel sprinkles makes each cookie a delightful nod to the season and a treat for springtime celebrations.

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I recently came up with a fun twist on classic Easter treats that I just had to share with you all. These Easter Egg Cookies are a playful spin on Easter Sugar Cookies, designed to surprise your tastebuds and brighten your table.

I mixed together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt before creaming softened unsalted butter with granulated sugar and light brown sugar until light and fluffy. Then I added a large egg, some vanilla extract, and a splash of milk for extra moisture.

I even experimented a bit with pastel food coloring to give the dough a subtle tint, ready for decorating with assorted pastel sprinkles. The idea came from my love for creative cookie designs and funny cookie shapes that remind me of a Cookie Monster vibe.

Its perfect for Easter baking without being overly traditional so everyone can have a little fun. Enjoy the recipe!

Why I Like this Recipe

I really like this recipe for several reasons. First, it’s super easy to make even when I mess up a little sometimes. I can follow the basic steps and just mix the ingredients without feeling overwhelmed. Second, I love how fun it is to get creative with the pastel food coloring and assorted sprinkles. Playing around with the colors makes every batch unique and reminds me of when I was little. Third, the mix of granulated sugar and light brown sugar gives the cookies a perfect balance of sweetness that feels just right to me. And finally, I like that this recipe turns out festive and inviting so I can share these cookies with my family and friends, making every bite a little celebration.

Ingredients

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All-purpose flour: A carbohydrate rich base that builds structure for our cookies but offers little fiber.
Unsalted butter: Brings rich flavor and healthy fat that makes the cookies extra tender.
Granulated and brown sugar: They sweeten our dough and add moisture, though they are not super healthy.
Egg: Adds protein and moisture to help bind the ingredients and improve texture overall.
Milk: Contributes extra moisture and a slight natural sweetness to the mix.
Vanilla extract: Enhances the overall flavor making the cookies taste even more delightful.

Ingredient Quantities

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 cup milk

Pastel food coloring (optional)

Assorted pastel sprinkles for decorating

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until it’s smooth and kinda fluffy.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and mix it up until it’s all blended.

5. Slowly stir the dry ingredients into the wet mixture, alternating with 1/4 cup milk; if you want some color, mix in a few drops of pastel food coloring with the milk.

6. Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart so they don’t stick together.

7. Sprinkle assorted pastel sprinkles evenly on top of each cookie before placing them in the oven.

8. Bake for 10-12 minutes until the edges are light and just starting to firm up, but the centers still look a bit soft.

9. Let the cookies cool on the sheet for a few minutes, then move them to a wire rack to cool completely.

10. Enjoy your Easter Egg Cookies with your favorite drink and share the fun of spring with every bite!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl for dry ingredients
5. Large bowl for wet ingredients
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula or spoon for mixing
9. Cookie scoop or regular spoon for dropping the dough
10. Wire cooling rack

FAQ

Q: Can I use a different type of flour?

A: All-purpose flour works best, but if you try whole wheat it might make the cookies a bit denser. Experiment and adjust the liquid if needed.

Q: How do I get my pastel colors even in the dough?

A: Mix the food coloring with the milk or butter before adding it to the rest of the ingredients. This way you get a more even, subtle hue.

Q: Can I replace the egg with something else?

A: Sure, you can use a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about five minutes.

Q: What if I don't have light brown sugar?

A: You can substitute it with more granulated sugar, but the texture and flavor might change slightly. A little molasses mixed with white sugar also works good.

Q: How should I store these cookies?

A: Keep them in an airtight container at room temperature so they stay soft and fresh for several days.

Easter Egg Cookies Recipe Substitutions and Variations

If ya dont have all-purpose flour, try using whole wheat flour or a gluten free blend; just keep in mind it might change the texture a bit
Instead of unsalted butter, you could use coconut oil or margarine which can give it a slightly different flavor
If you’re out of granulated sugar, honey or maple syrup works too, just cut down a little on the milk to balance the extra liquid
Regular milk can be swapped with almond milk, soy milk, or another nut milk if you’re looking for a dairy-free option
For the egg, you might try using a flax egg or mashed banana if you want a vegan twist, though that might subtly change the cookie’s flavor

Pro Tips

1. Make sure you use butter that’s really soft but not melted, otherwise your cookie texture might turn out weird.
2. If you’re going to add that pastel food coloring, mix it really well with the milk first so the color gets spread out evenly instead of clumping up in one spot.
3. Use a cookie scoop or even a good spoon to portion out the dough so every cookie ends up about the same size and bakes at the same rate.
4. Keep a close eye on the cookies during the last few minutes in the oven cuz they can go from perfectly soft to over-baked pretty quickly.