🥚 Marbled Easter Egg Cookies 🌈
Ingredients
For the Cookies:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Gel food coloring (pastel shades like pink, blue, yellow, and green)
For the Icing:
1 cup powdered sugar
1-2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Sprinkles or edible glitter (optional, for decoration)
Instructions
Prep the Dough: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until fully combined.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Divide and Color: Divide the dough into 4 equal portions. Add a few drops of gel food coloring to each portion and knead until the color is evenly distributed. Use pastel shades for a festive Easter look.
Create Marbled Dough: Take small pieces of each colored dough and roll them together into a ball. Gently press and twist the dough to create a marbled effect without overmixing.
Shape the Cookies: Roll the marbled dough into egg-shaped ovals, about 2-3 inches long. Place them on a parchment-lined baking sheet, leaving space between each cookie.
Chill the Dough: Refrigerate the shaped cookies for 20-30 minutes to prevent spreading. Preheat your oven to 350°F (175°C) while the dough chills.
Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Icing: Whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
Decorate: Drizzle the icing over the cooled cookies and add sprinkles or edible glitter if desired. Allow the icing to set before serving.