Description
Easter Egg Sprinkle Cookies are festive buttery sugar cookies shaped like Easter eggs and decorated with colorful rainbow nonpareils and fondant. These cheerful spring cookies are perfect for Easter baskets, dessert tables, and family baking traditions.
Ingredients
Scale
- 1/2 lb (227 g) unsalted butter, softened
- 1 cup + 2 tablespoons (225 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 lb (113 g) ready-made rolled white vanilla fondant
- 2 tablespoons corn syrup or piping gel (for decorating)
- 1 cup (130 g) rainbow nonpareils sprinkles
Instructions
- In a stand mixer fitted with a paddle attachment, mix 1/2 lb softened unsalted butter and 1 cup + 2 tablespoons granulated sugar until just combined. Do not overmix.
- Add 1 large egg and 1 teaspoon vanilla extract, mixing on low speed until incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the butter mixture and mix on low speed until a dough forms and no butter streaks remain.
- If the dough seems crumbly, add 1 tablespoon ice-cold water at a time until the dough comes together.
- Place the dough between two sheets of wax paper and roll into a flat disc using a rolling pin.
- Transfer the dough to a baking sheet and refrigerate for 1 hour to firm up.
- Remove the top wax paper and roll the dough to about 1/4–1/2 inch thickness.
- Use a 2 1/2-inch egg-shaped cookie cutter to cut out egg shapes and place them on a parchment-lined baking sheet.
- Refrigerate the cut cookie shapes for 30 minutes to help them hold their shape.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 12–15 minutes until the edges are lightly golden.
- Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Roll the fondant to about 1/4 inch thick and cut egg shapes using the same cutter.
- Cut some fondant shapes into zigzag halves to resemble cracked eggshells.
- Apply a small amount of corn syrup or piping gel to the cookie and place the fondant piece on the lower half.
- Brush more syrup over the exposed cookie surface and dip the cookie into a bowl of rainbow sprinkles.
- Shake off excess sprinkles and allow cookies to dry for about 30 minutes before serving.
Notes
- Chilling the dough is essential to prevent the cookies from spreading while baking.
- If you prefer, you can skip the fondant and coat the entire cookie in sprinkles.
- Use pastel or themed sprinkles for different holiday variations.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Undecorated cookies can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 22 mg