German Easter Egg Sugar Cookies
These sweet treats are not only fun to make, but they also bring a splash of colour to your festivities. They are soft and buttery and taste delicious even without icing!
Servings 90 large cookies
Ingredients
- 500 g flour
- 200 g sugar
- 350 g butter
- 1 egg
- 1 pinch salt
- 2 egg yolks
Icing
- 100 g egg yolks optional
- 2 tbsp water optional
- 2 drops food colouring
- 100 g easter sprinkles
- cake decorating markers
Instructions
Prepare the dough
- Take the butter out of the fridge so it softens a bit.
- In a large bowl, mix flour, salt and sugar. Make a mould.
- Add butter, egg and egg yolks to the mould.
- Knead the dough for few minutes until all ingredients combine.
- Wrap the dough in cling film and store it in the fridge for at least 1 hour.
Make the cookies
- Divide the dough into four equal parts and store the ones you won't use in the fridge. If the dough gets too soft, the raw cookies will not keep their shape.
- Prepare two baking sheets with parchment paper.
- Preheat the oven to 180°C (350°F).
- Sprinkle flour on the worktop.
- Roll the dough to about 4-5mm thickness (1/5 inch).
- Using an egg-shaped cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.
- Repeat until you run out of dough.
- Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch)
- Bake for 8-10 minutes.
- Let them cook on the baking sheet for a few minutes before transferring them to a cooling rack.
Decorate the cookies
- In a small bowl, mix powdered sugar and water. Add food coloring, if desired.
- Spread the water-sugar mixture on each cookie using a teaspoon and decorate it with sprinkles.
Notes
Did you know you can make those delicious Sandwich Jam Cookies with the same dough for Easter? They look like real eggs With apricot jam between the cookie layers.