Tuesday, March 27, 2012

Easy Easter Egg Cookies

Those of you who live in Australia are likely familiar with the Darrel Lea range of easter eggs and can probably guess which particular egg inspried these cookies. They make an egg that is so completely covered in hundreds and thousands that not even the tiniest bit of chocolate peaks through. I have never been lucky enough to receive a sprinkle egg from the Easter Bunny, so I've taken matters into my own hands and made them in cookie form.
These colourful eggs are a great time saving alternative to decorated sugar cookies, there's no need to be fussy about the icing, just pile on a heap of sprinkles and any imperfections disappear. I added a few fondant details for extra decoration, but feel free to leave it off they look just as fun and festive without them.

The simplicity and ease of decorating these cookies makes them a fun Easter baking option with children, even I had a great time experimenting with different sprinkles. Arm them with some squeezy bottles of royal icing and an array of sprinkles and I can guarantee fun for all. Just one little tip though maybe set up outside to avoid getting hundreds and thousands all over the floor as I did.

Vanilla Sugar Cookies

225 grams unsalted butter (softened)
1 1/2 cups icing sugar
1 large egg
2 teaspoons vanilla extract
3 cups plain flour
1 teaspoon salt
1 1/2 teaspoons baking powder

To make the Cookies- Cream together the butter and icing sugar with an electic mixer until light and fluffy. Add the egg and vanilla, continue beating until well combine.

Sift the flour, baking powder and salt together in a separate bowl. Gradually add the sifted dry ingredients to the butter mixture beating until it forms a dough.

Preheat oven to 190 degrees c. and line baking trays with baking paper.

Working with a 1/4 of the dough at a time, place between 2 sheets of baking paper and roll out to 1/4 inch thickness.

Cut out eggs and bunnies with cookie cutters, remove the off-cuts and continue using until all the dough is used up.

Transfer the cut cookie shapes to the lined baking tray (1 inch apart) using a knife or spatula. If the cookies are too soft to move place them in the freezer for a minute until they are just firm enough to transfer.

Bake the cookies until just they are just lighty golden, 7-10 minutes. The time will vary oven to oven so keep an eye on the first tray to see how long they take. Remove the cookies from the oven and allow to cool completely on trays.
For the Royal Icing

500 grams icing sugar
15 grams meringue powder
1 teaspoon vanilla extract
90 mls water

To make the Royal Icing- Add the icing sugar, meringue powder, vanilla and water to a large mixer bowl. Using the paddle attachment if possible beat on low until the ingredients come together, increase the speed to medium and beat for 5 minutes until the icing is a smooth toothpaste consistency.
To ice these cookies I used the same consistency of icing for both the lining and the flooding. Thin the icing a little by mixing in a few drops of water at a time until it is just pourable. Fill a squeezy bottle with the icing.

Pipe an outline around the edge of the cookie, wait half a minute before flooding the rest of the cookie with the royal icing. Don't worry if the outline is kind of wonky or if there are air bubbles in the icing like mine, the great part of these cookies is the sprinkles hide everything.
While the icing is still wet place the cookie in a bowl or container to avoid mess and cover with sprinkles.
Tap off excess sprinkles and allow icing to set.
The sprinkle cookies are pretty cute just as they are but if you want that little more detail add some fondant bows.

Roll fondant out thinly, cut two 1cm strips long enough to fit across the egg cookies. Brush a tiny bit of water across the middle of the iced cookie and gently press on the strip of fondant, trim off any excess.
Take each end of the other fondant strip and bring them into the center to make a bow shape.
Cut a small rectangle to cover the middle of the bow, stick on with a tiny bit of water and fold over the top and bottom edges. Cut out 2 pieces of fondant to make the ribbon tails.
Attach the bow and ribbons to the cookie with a little brush of water.

8 comments:

  1. These are gorgeous and they make me happy!

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  2. Wonderful! Sprinkles in their Easter best!!!

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  3. I absolutely love the amount of sprinkles atop these cookies!

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  4. You make decorating these look way too easy! I love the pink bows.

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  5. You said in your earlier posts that http://butterheartssugar.blogspot.com/2010/09/army-man-cookies.html is your usual sugar cookie recipe. the sugar cookie recipe in this post is different. so did you start using a new sugar cookie? or did you just decide to switch it up just once? is the army men one still your favorite? sorry I'm asking so many questions but I'm just bring to find the best sugar cookie recipe

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    1. Sorry I have a lot of favourites. Both are good recipes but this one is my new preferred cookie. Happy cookie-ing.

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