Spiral Easter Egg Cookies
Spiral Easter Egg Cookies

Spiral Easter Egg Cookies


April 14, 2017

Sugar cookies can be a favorite treat anytime of the year, but these Spiral Easter Egg Cookies are the perfect addition to your Easter Sunday Brunch. With basic ingredients and a little cooling time, this simple and old fashioned refrigerator cookie comes together for a delicious treat to welcome spring. Watch Becky make this recipe on Studio 5


1 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract*

2 ½ cups flour

Food coloring, two different pastel colors

Coarse colored sugar, optional


Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually stir flour into butter mixture.

Divide dough in half. Add a different drop of desired food color to each half and mix in well. Shape and flatten each piece of dough into a 4-inch disk. Wrap in plastic wrap and refrigerator 1-8 hours.

Roll each piece of dough out between 2 sheets of parchment paper into a 9x11 rectangle. Refrigerate until firm (30 minutes, or longer). Remove top sheet of parchment paper from both pieces of dough. Flip one sheet and place on top of the second dough. Remove top parchment paper and roll dough into a snug log with colors spiral together. Cover and refrigerate as needed until firm (30 minutes to 8 hours).

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Slice log into ¼ to ⅛-inch slices and place on prepared baking sheet. Gently shape into egg shape and sprinkle with optional coarse sugar. Bake 5-6 minutes (tops will not be browned; don’t over bake).

*May substitute vanilla with lemon, orange or lime extract and 1-tablespoon zest (lemon, orange or lime). Add at the same time vanilla would have been added. Koolaid powder works great for flavor and color.
Spring Flowers: Pinch off approximately 2-3 tablespoons cookie dough and set aside. Divide dough as directed above. Color half with green food color and half with a spring flower color. Roll each piece of dough into 2-inch diameter log. Wrap and refrigerate 1-8 hours. Slice logs into ¼ to ⅛-inch slices, cut each slice in half. Sprinkle with sugar and bake as directed above. Pastel colored cookies become flower petals and green cookies become leaves. Arrange cookies in flower design on serving plate. Color reserved cookie dough, roll into small marbles and bake as directed above. Arrange marbles to create center of flower in the middle of serving plate.


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