Easter Egg Cookie

Cooking Light Recipe Calories: 90 Calories from fat: 19% Fat: 1.9g Saturated fat: 1.1g Monounsaturated fat: 0.5g Polyunsaturated fat: 0.1g Protein: 1g Carbohydrate: 17.5g Fiber: 0.2g Cholesterol: 12mg Iron: 0.4mg Sodium: 67mg Calcium: 9mg

Easter Egg Cookie

Photo by Stephanie M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cookies


Ingredients

  • cups all-purpose flour (about 6½ ounces)

  • ½

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • ¼

    teaspoon salt

  • ½

    cup granulated sugar

  • ¼

    cup butter, softened

  • 1

    teaspoon vanilla extract

  • 1

    large egg

  • Icing:

  • 2

    cups powdered sugar

  • 3

    tablespoons fat-free milk

  • ¼

    teaspoon vanilla extract

  • Food coloring (optional)

Directions

1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. 2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended. 3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour. 4. Preheat oven to 375°. 5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack. 6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.


Nutrition

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