Best 7 Marbleized Easter Egg Cookies Recipes

EASTER EGG COOKIES

Steps:

• Heat oven to 375° F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
• On lightly floured surface, roll dough about 1/8-inch thick. With 3-inch egg-shaped cookie cutter, cut out eggs; place 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. Frost and decorate. Marbled eggs In small bowl, stir 1/4 cup frosting and 1 to 2 drops favorite food color until well blended. Frost cookies with contrasting colored frosting. Pipe three lines colored frosting onto each egg; using toothpick pull through frosting for marbled appearance. Candy designs Frost cookies. Decorate with candy strips, jelly beans or candy-coated chocolate candies. Easter chicks In small bowl, stir 1 1/4 cups frosting and 2 to 3 drops yellow food color until well blended. Frost top half of each cookie with yellow frosting and bottom half with white frosting. To decorate, use black sprinkles for eyes, yellow sprinkles for feathers and pieces of orange candy slices for beak and feet.

MARBLEIZED EASTER EGG COOKIES

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 6-inch fluted egg-shaped cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer; freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
• Divide royal icing evenly among three small bowls. Color each portion of icing with desired shade of food coloring, stirring with a toothpick to combine. Transfer each color of icing to a separate small squirt bottle. Using the colored icing, decorate according to template instructions.

EASTER EGG COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

MARBLED EASTER EGG SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
• On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

MARBLEIZED EASTER EGGS

Steps:

• Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller)
• Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.
• Mix 1/4 cup boiling water, 1 teaspoon vinegar, 1/8 teaspoon oil and 4 to 8 drops food color in shallow bowl. Repeat if second color is desired. Make sure to agitate mixture with fork or small whisk so oil droplets are small. Gently roll egg in one color for 30 seconds or until the egg is the desired shade. Transfer the egg to second color and repeat the process. Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to dry. Wipe away excess oil with a paper towel.

EASTER EGG COOKIES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
• Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you'll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
• Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.

MARBLEIZED EGGS

Steps:

• 1. Decide the color or combinations you want to use-you may use one or more colors of paint for each marbling bath.
• 2. For each bath, fill a roasting pan with about 4 inches of water. Put on the rubber gloves. Add about 1 teaspoon of each color paint in the chosen combination. Swirl the end of a skewer through the paint.
• 3. Place an egg on the end of a skewer. Swirl it around through the paint and water. When the paint has adhered to the egg in a marbled pattern, remove the egg from the skewer to an egg carton and let it dry.
• 4. Repeat this process for each egg, using the different color marbleizing baths as you wish.
• 5. To dispose of paint responsibly, pour each bath slowly through a coffee filter, letting the water drain down the sink and capturing the paint. Throw away the paint.