Giant Easter Egg Cookie Recipes

GIANT EASTER EGG COOKIE

Giant Easter Egg Cookie image

Provided by Food Network Kitchen

Categories dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

One 16.5-ounce tube ready-made sugar cookie dough, at room temperature
3 tablespoons all-purpose flour
2 tablespoons pasteurized egg whites
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice
2 cups assorted Easter candy, such as jelly beans and mini eggs, etc.
2 cups assorted Easter candy, such as jelly beans and mini eggs, etc.
Sprinkles, optional

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.
Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.

GIANT EASTER EGG COOKIES

Giant Easter Egg Cookies image

A sweet and easy memory-making activity to share with loved ones during the Easter holiday.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 30

Number Of Ingredients 6

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter, softened
1 egg
Betty Crocker™ gel food colors
1 container Betty Crocker™ Whipped fluffy white frosting
Assorted candies, sprinkles and decorating sugars for decorating

Steps:

Heat oven to 375°F. Line 2 cookie sheets with foil.
In medium bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough into 3 portions. With fingers, press each portion of dough into large egg shape (7x5 inches and 1/4 inch thick), 2 on 1 pan and 1 on other pan.
Bake 10 to 15 minutes or until golden brown; cool completely, about 30 minutes.
Stir food colors into portions of frosting as desired. Decorate Easter egg cookies with frosting and candies.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 0 g, TransFat 1 1/2 g

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