Recipe: Easter Chick 'n' Egg Cookies
Which came first, the chicken or the egg? Contemplate that while you make these adorable Chick ‘n’ Egg cookies for Easter or any springtime celebration. Using an egg-shaped cookie cutter and my Perfect Sugar Cookie recipe (below), you can create these adorable Easter treats. All you need is yellow sanding sugar, a small tube of black icing, white chocolate chips, and little orange sprinkles for the beak. To create the egg, simply cut out a jagged edge on a piece of thick card stock. Gently press the edge into the frosted cookie where you want the egg to begin and leave that portion covered while you sand the rest of the cookie with yellow sugar. Remove the card stock and then trace the line with black icing. Use white chocolate chips and a dot of black icing to create the eyes. They’re almost too cute to eat. Almost.
Perfect Sugar Cookies
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup salted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 325 degrees. In a medium bowl, combine the flour and salt with a wire whisk. In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not over mix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly with plastic wrap, then refrigerate 1 hour or until firm.
On a floured surface, roll out dough to a 1/4-inch thickness. Use your favorite cookie cutters to cut dough into desired shapes and place on an ungreased cookie sheet. Bake 13 to 15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
Perfect Buttercream Frosting
1/2 cup butter
2 cups powdered sugar
1/8 cup milk
1/2 teaspoon vanilla extract
food coloring (optional)
Cream together butter, extract, and powdered sugar. Gradually add milk to desired consistency. (Remember: using liquid food coloring will thin the frosting, so leave the base a little thicker than you want it to be.)