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.
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…
… 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.
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
- scalloped cookie cutter
- egg cookie cutter
- 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
- 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.