Description
Delight in these charming frosted egg-shaped cookies, perfect for spring celebrations or Easter. Featuring a tender vanilla sugar cookie base topped with smooth vanilla buttercream adorned in soft pastel shades and speckled with edible paint, these cookies are finished with a delightful crunch of crushed Cadbury mini eggs for a whimsical finish.
Ingredients
Vanilla Sugar Cookies
- 1 recipe Vanilla Sugar Cookies (basic sugar cookie dough)
Vanilla Buttercream
- 1 recipe Vanilla Buttercream
- Gel food coloring (sky blue, navy blue, turquoise, violet)
- 1 1/2 tsp vanilla extract
- 1/2 tsp cocoa powder
Decoration
- Cadbury mini eggs, crushed
Instructions
- Prepare the Cookie Dough: Make the vanilla sugar cookie dough as per your recipe instructions. Wrap the dough tightly in plastic wrap and refrigerate for 20 minutes to firm up for easier handling.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough to an even thickness between 1/8 and 1/4 inch. Use extra flour on top to prevent sticking.
- Cut the Cookies: Using a 2 1/2 to 3 inch oval or egg-shaped cookie cutter, cut out as many cookies as possible. Arrange them with 1 inch spacing on baking sheets lined with parchment paper. Re-roll scraps and continue cutting.
- Chill Before Baking: Place the cut cookies on baking sheets and chill them in the refrigerator for 30 minutes to help maintain shape during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C) with the rack in the center. Bake one tray at a time for approximately 12 minutes or until cookies are set and no longer raw-looking.
- Cool the Cookies: Allow cookies to cool on the baking sheet for several minutes, then transfer carefully to a wire rack to cool completely before frosting.
- Prepare Buttercream: Make the vanilla buttercream as per your recipe. Customize flavor with extracts or malted milk powder if desired.
- Color the Buttercream: Divide buttercream into small bowls. Mix in gel food coloring sparingly to achieve pastel shades. For sky blue, blend turquoise and navy blue; for robin’s egg blue-gray, combine violet, navy blue, and sky blue; for light green, use sky blue alone.
- Frost the Cookies: Spread a smooth layer of colored buttercream onto each cooled cookie with a small offset spatula.
- Create Speckled Effect: In a small bowl, mix vanilla extract and cocoa powder to create a thin edible paint. Using a small craft brush, flick or spatter delicate speckles onto the frosted cookies by pulling the bristles back with your finger. Be careful not to use too much paint to avoid large splotches.
- Decorate with Mini Eggs: Finish by sprinkling crushed Cadbury mini eggs over the frosted cookies for added texture and festive appeal.
Notes
- Chilling the dough and cut cookies helps maintain the shapes during baking.
- Use gel food coloring sparingly to avoid altering buttercream consistency.
- The edible paint speckling technique creates a realistic egg appearance—practice on a scrap surface first if needed.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
- For a different flavor, try adding almond or lemon extract to the buttercream.
- Prep Time: 45 minutes
- Cook Time: 12 minutes per batch (approximately 30 minutes total)
- Category: Dessert
- Method: Baking
- Cuisine: American
