Speckled Easter Egg Sugar Cookies

By Chef Eddy Van Damme

Prep Time:

55m

Bake/Cook Time:

11m - 12m

Yield:

24-36 cookies, depending on size

Plan for:

Chill 40 min - overnight

Looking for a fun cookie recipe the whole family will love? Speckled Easter Egg Sugar Cookies are an easy and festive recipe that even little chefs can help with. The dough freezes very well, making it a breeze to bake cookies whenever you need them. This delicious cut out cookie recipe can be used for more than Easter egg shapes using any cookie cutters you have on hand.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Sugar Cookies

2 3/4 cups all-purpose flour*
2 sticks (16 tablespoons) + 3 tablespoons unsalted butter, soft
1 1/3 cup Dixie Crystals Confectioners Powdered Sugar
1 large egg yolk
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

Icing

2 cups Dixie Crystals Confectioners Powdered Sugar
2 tablespoons corn syrup
1 tablespoon + 2 teaspoons lemon juice
Pinch salt
Food color of choice
Brown food color or instant coffee for speckling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Sift flour and set aside.
Mix soft butter and powdered sugar until no lumps remain.
Add egg yolk, salt, vanilla, and almond extract and mix until smooth.
Add flour in one-step and mix until just combined.
Press dough to 1/2-inch thickness on a plastic food film or parchment lined cookie sheet. Place in the refrigerator for about 40 minutes or overnight.
About 20 minutes before starting to roll dough, preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
Keep one-half of dough chilled and roll remaining half of dough on parchment paper or a kitchen towel well sprinkled with granulated sugar or lightly dusted with flour. Roll dough slightly thicker than 1/8-inch or about 4 stacked credit cards. Use granulated sugar or flour to keep dough from sticking.
Cut egg shapes and place on prepared cookie sheets.
Bake until very light golden on edges, about 12 minutes.
To prepare cookie icing, vigorously whisk together powdered sugar, corn syrup, lemon juice, and salt until very well blended, and smooth. Cover tight to prevent a crust from forming.
Color part of icing to a desired hue. Fill a squeeze bottle or piping cone with icing and pipe a border around cookies.
Once border feels slightly crusted, fill center of cookies. If the icing does not flow properly smooth, add a tiny amount of water.
For a marbleized appearance, prepare two different colored icings. Pipe both colors in irregular pattern onto a cookie and using a toothpick slightly marbleize icing.
Once surface of cookies has set, it's time for speckling.
Either use brown food color or mix a tablespoon of instant coffee with about a half tablespoon of vodka or water. Stir to dissolve.
Dip a toothbrush in brown food color or coffee extract and using a finger, pull the bristles and release, which will spatter color onto cookies.