Egg Sprinkle Cookies

Egg Sprinkle Cookies

Are you busy stuffing plastic grass-filled baskets and dyeing Easter eggs? Tis the season! I must admit I’ve not dipped the first egg into colorful vinegar-scented cups, but I have been otherwise occupied making these sprinkled egg cookies. They are so fun and couldn’t be easier to decorate.

This recipe begins with my tried-and-true sugar cookie recipe from the Sprinkle Bakes book. It’s a great little all-purpose butter sugar cookie. Since the cookie dough doesn’t contain chemical leavening, the shapes don’t puff or spread during baking. I used this 2 1/2-inch egg cutter to make these cookies. If you don’t have time to procure a cutter, then you could make an egg template out of heavy-weight craft paper and use it as a guide to cut out egg shapes with a knife.

Egg Sprinkle Cookies

To decorate the cookies, you’ll need a small amount of ready-made rolled fondant. Use the same egg cutter you used for the cookies to cut an egg shape from the fondant. I used the edge of a scalloped cookie cutter to make a ‘broken’ egg half, but you could also use a pastry wheel or a knife to zigzag the edge. Dot a little piping gel (or light corn syrup OR light honey) on the cookie and place the fondant on the lower half of the egg. Paint the remaining exposed cookie portion with more syrup and…

Egg Sprinkle Cookies

… Dunk the cookie into sprinkles! When you remove the cookie it will be thoroughly prettified with sprinkles. I cut some of the top half pieces of fondant a little smaller and made caps for the eggs (adhere with dots of piping gel). If you want to omit the fondant completely, then you can just paint the whole cookie with syrup and make the entire egg cookie sprinkled.

Egg Sprinkle Cookies

These cookies are super easy to decorate, especially if you decide to omit the fondant and coat the cookies with sprinkles only (but the fondant eggshells are cute, too!).  Rainbow nonpareils will always be my favorite, but I’d imagine there are some pretty pastel spring mix nonpareils available right now in kitchen and craft stores.

Egg Sprinkle Cookies

Heather Baird
No ratings yet
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 3 dozen

Equipment

  • scalloped cookie cutter 
  • egg cookie cutter

Ingredients
 
 

  • 1/2 lb. two US sticks unsalted butter
  • 1 cup plus 2 tablespoons granulated sugar 225g
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 cups 375g all-purpose flour
  • Pinch of salt
  • 1/4 lb. ready-made rolled white vanilla fondant
  • Corn syrup
  • 1 cup 130g rainbow nonpareils

Instructions
 

  • In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.
  • Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
  • In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps.
  • Line a baking sheet with parchment paper.
  • Turn the dough out onto a sheet of wax paper and top with a second sheet. Roll dough into an oblong disc between the papers with a rolling pin. Transfer dough – wax paper and all – to a large cookie sheet. Wrap the dough tightly onto the cookie sheet with plastic wrap and refrigerate for 1 hour.
  • Remove top sheet of wax paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty sugar cookies.
  • Roll dough to slightly thicker than ¼-inch, and less than ½ -inch thickness.
  • Cut out 2 1/2-inch egg shapes from the dough and transfer to the prepared baking sheet. Be careful not to stretch the cutout shapes or they will be distorted after baking.
  • Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.
  • Preheat the oven to 350°F.
  • Bake the cookies for 12 to 15 minutes.
  • Let cool on the baking sheet for 5 minutes. Transfer to a wire rack.
  • Decorate! Roll the fondant to 1/4-inch. Use the same egg cutter you used for the cookies to cut egg shape from the fondant. Use a scalloped cookie cutter to cut some of the fondant egg shapes in half (you could also use a pastry wheel or a knife to zigzag the edge). Dot a little piping gel (or light corn syrup OR light honey) on the bottom part of the cookie and place the matching fondant half on the lower half of the egg. Place nonpareils in a bowl. Paint the remaining exposed cookie portion completely with more piping gel and dip into sprinkles. Shake and allow excess sprinkles to fall back into the bowl. To vary the eggs, paint an entire cookie with the syrup and dip into sprinkles so that the entire egg is covered in sprinkles. Allow the cookies to dry for 30 minutes. Arrange on a serving platter to serve, or package in cellophane bags and tuck into Easter baskets.
  • Store the cookies in an airtight container for longevity.
Keyword butter cookie dough, rainbow sprinkles, vanilla fondant
Tried this recipe?Let us know how it was!

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Lisa@hooplapalooza
Lisa@hooplapalooza
5 years ago

did you know every dessert you make is pretty freakin' PERFECT in beauty? i'd pay a chicken to lay me some of these eggs. LOL 😉

ItalianGirlCooks
ItalianGirlCooks
5 years ago

Adorable…love them!

Louise
Louise
5 years ago

What a great idea! Thank you for sharing.

Unknown
Unknown
5 years ago

Those are BEYOND adorable! Just genius!! Love them!

Unknown
Unknown
5 years ago

Totally the cutest!!! These are perfect for this weekend!

Unknown
Unknown
5 years ago

Sooooo CUTE! I love how each one is slightly different =)

The A Team
The A Team
5 years ago

I saw this in my inbox and showed my girls (ages 8 and 6)! They loved them asuch as I did. We made them today and had such a fun time making them! Thanks again for another great idea!!!

Sue
Sue
5 years ago

How did I miss these?!? I LOVE them!

Unknown
Unknown
4 years ago

You are a baking genius! Love your blog! Brilliant…

Unknown
Unknown
4 years ago

You are a baking genius! Love your blog! Brilliant & gorgeous…