Easter Egg Cookies
Soft and chewy cookies shaped like eggs and decorated with colorful chocolates, perfect for Easter celebrations.
Ingredients
Cookie Base
- 1 cup butter, softened Ensure butter is softened but not melted.
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup brown sugar Packed brown sugar for better flavor.
- 2 large eggs
- 1 teaspoon vanilla extract For flavor.
- 4 cups all-purpose flour Measure accurately for best results.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt Balances sweetness.
Decoration
- 1 cup chocolate chips or candy-coated chocolates For decorating the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare ungreased baking sheets.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy and smooth.
- Add the eggs one at a time, blending fully before adding the next. Then mix in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- Gradually add the dry mix to the creamed mixture, stirring until just combined.
Shaping and Baking
- Roll the dough into small balls and shape each into an egg form, flattening slightly.
- Place shaped cookies on prepared sheets, ensuring space for spreading.
- Bake for 8 to 10 minutes or until edges are light golden brown. Decorate warm cookies immediately.
- Allow the cookies to cool on a wire rack before serving.
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Notes
For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour. Store cookies in an airtight container for up to a week.