With Easter just around the corner, today we’re making these Egg Hunt Easter Cookies!
It feels as though I’m a bit behind in preparing for spring. However, since realizing that Easter is only a couple weeks away, I’ve been busy working on decor ideas, entertaining tips, and tasty recipes. To kick off the new season, I’m sharing these Egg Hunt Easter Cookies.
Tell me they are not the cutest!?
I enjoy reinventing classics, and that’s what I did with these Easter cookies. I took my go-to sugar cookie and frosting recipes and styled them in a new way for spring. Now mini chocolate eggs are hidden among grass frosting.
I began by whipping up a batch of my sugar cookie dough. The recipe below makes about 4 dozen cookies. If you don’t need that many, you can easily cut the recipe in half. When rolling out your cookies, you’ll want them to be about 1/4-inch thick. I used the rim of a cup to cut out my cookies. However, a 3-inch round cookie cutter works best. With the grass piping, there is a lot of frosting, so a thicker cookie balances the frosting-to-cookie ratio. (As you’ll notice, I got carried away with rolling, so my cookies are a bit too thin. In other words, do as I say, not as I did.)
To form grass on the cookies, I used a “grass” piping tip. This is just a large piping tip with 6-8 holes in a flat end. When applied to the cookie, you get several strands of frosting. If you repeat this on the entire cookie, it will resemble grass. You can purchase this kind of piping tip online. (I found my grass tip in the Easter section at Target.)
Once the cookies are cooled, you simply pipe the frosting “grass” on them and then top each cookie with several eggs. I used Cadbury Mini Eggs, but you can use whatever variety of candy egg you like best.
With that, our Egg Hunt Easter Cookies are ready for the big day. Sealed in an airtight container, they’ll stay fresh for a week or two, so feel free to make them in advance.
Oh, and if you like this recipe and need a couple more Easter dessert ideas, check out these posts as well: Easter Dessert Kabobs, Peanut Butter Sheet Cake, Carrot Cake Truffles, Coconut Macaroon Nests, Soft Peanut Butter Cookies, and my Cottontail Martini!
Makes about 4 dozen cookies
Here's what you will need:
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening (Crisco)
2 cups sugar
1 teaspoon vanilla
1 cup buttermilk
3/4 cup vegetable shortening
1/4 cup unsalted butter, softened
7 cups (2 pounds) confectioners' sugar
1 teaspoon vanilla
2-3 tablespoons milk (as needed)
Green food coloring
Piping bags and "grass" tip
2 bags small chocolate eggs
Begin by preparing the cookie dough. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a stand mixer with the paddle attachment, cream together the vegetable shortening, sugar, eggs, and vanilla. Once combined, add half of the dry ingredients. Begin to mix and pour in the buttermilk. Then add the remaining dry ingredients and mix until just combined. Refrigerate the dough overnight or for at least four hours.
After the dough has chilled, preheat your oven to 375 degrees F.
On a well-floured surface, roll out about a quarter of the dough to a 1/4-inch thickness. Cut out the dough using a 3-inch circle cookie cutter. Transfer each cutout to an ungreased cookie sheet. Bake 8-10 minutes or until the first sign of browning appears on the surface of the cookies. Remove from the oven and transfer the cookies to a cutting board or your counter top to cool completely.
While the cookies cool, prepare your frosting*. With a mixer, cream together the vegetable shorting and butter. Slowly add the confectioners' sugar, one cup at a time. Mix in the vanilla extract. Add milk as needed for a smoother consistency. Thoroughly mix in the green food coloring to achieve the desired color.
Place the frosting in a piping bag with a "grass" tip.
Once your cookies have cooled, use the prepared piping bag to add "grass" to your cookies. Top with three chocolate eggs.
Allow the frosting to set before packing and storing the cookies in an airtight container.
Voila! You’re Egg Hunt Easter Cookies are complete. And don’t worry – they may look complicated, but they are fairly easy and quick to make. Once you get the hang of piping the “grass,” you’ll have them frosted in no time.
Enjoy your baking and have a Hoppy Easter!