Easter Egg Sandwich Cookies

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These fun egg sandwich cookies are as bright as a spring Easter. You can customize the filling from lemon curd to apricot jam in these cookies, so they are perfect for your holiday cookie platter.

Need a cookie to brighten this year’s Easter cookie platter? Try these sunny-side-up egg sandwich cookies along with my frosted Easter bunny and Easter chick sugar cookies.

Why make these cookies?

• These are your classic sugar cookies in an oval shape. They are sandwiched with apricot jam for that golden yellow color. But lovely yellow lemon curd is delicious too.
• And most of the ingredients are simple pantry staples or easy to find.
• Also, the sugar cookie dough makes light and airy cookies that get done in less than 10 minutes. And the dough does need to be chilled and can be made ahead of time.

Ingredients and substitutes

• Unsalted butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
• All-purpose flour – I always use all-purpose flour with great success. So, you do not need any other flour.
• White granulated sugar – As a rule of thumb, whenever you need to cream sugar and butter – always use fine-grain sugar. That will cream faster. And, if you have to use coarse-grain sugar, pulse it in the food processor a couple of times, and it will be beautiful. However, if you do not cream the butter and sugar cookies well, the cookies will be flaky.
• Vanilla extract – I like using vanilla extract. But it also has the tendency to color the dough. So, if you need a white or fair mixture just add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it’s expensive. That is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.

Easter egg sandwich cookies

• Dry ingredients – In a medium bowl, sift together the flour and salt. And set aside.
• Creaming – In a large bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
  Pro tip – Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.
• Wet ingredients – Add the vanilla extract followed by the eggs, one at a time, making sure each is well incorporated.
  Pro tip – I combined the vanilla extract with the eggs in the video. But, you don’t necessarily have to do that.
• Wet to dry – Next, add the flour mixture. Combine well but do not over-mix at this time.
  Pro tip – We do not want to activate the gluten in the dough so do avoid overmixing the flour.
• Chill – Transfer the dough onto a work surface and divide the dough into two discs. Then, wrap each in plastic wrap and chill in the fridge until firm enough to roll. About 30 minutes to an hour at least.
  Pro tip – You can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month.

• Roll – Once the dough is chilled, roll the dough on a lightly floured surface evenly.
  Pro tip – I roll my cookies to about 1/8-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies.
• Cut the cookies
  • For the bottom cookies, cut out the disc using an oval or egg cookie cutter.
  • For the top cookies, cut out the oval cookies the same as the top. Then, use a 1/2-inch cookie cutter and cut out the center from the top cookies.
• Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4
  Pro tip – It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.

• Bake – Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes depending on the thickness of the cookies. 
  Pro tip – The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
• Cool – When baked, let cool on the baking sheet for 10 minutes. Then, transfer to a cooling rack to cool further before you transfer to an airtight container.
  Pro tip – Always frost cold cookies otherwise the icing will melt.
• Sandwich the cookies – Place 1 teaspoon of apricot jam or lemon curd on the bottom cookie. Dust the top cookies with powdered sugar (confectioners sugar). Then, sandwich the two pieces together. Top the jam to make sure it looks full like an egg yolk.
  Pro tip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.

Easter Egg Sandwich Cookies

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 20 minutes mins

Calories: 177kcal

Adjust Servings Here: 36 Cookies

Description

These fun egg sandwich cookies are as bright as a spring Easter. You can customize the filling from lemon curd to apricot jam in these cookies, so they are perfect for your holiday cookie platter.

Video

Ingredients 

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Cookie dough

• ▢ 3 ¾ cups (468 g) All-purpose flour
• ▢ ½ tsp Kosher salt
• ▢ 8 oz (226 g) Unsalted butter ( room temperature )
• ▢ 1 cup (200 g) White sugar
• ▢ 2 large Eggs
• ▢ 2 tsp Vanilla extract

Plus

• ▢ ½ cup (120 g) Apricot jam (or lemon curd)
• ▢ ¼ cup (30 g) Powdered sugar

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Instructions

• Dry ingredients – In a medium bowl, sift together the flour and salt. And set aside.
  3 ¾ cups All-purpose flour, 1/2 tsp Kosher salt
• Creaming – In a large bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.

  Pro tip – Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.
  8 oz Unsalted butter, 1 cup White sugar
• Wet ingredients – Add the vanilla extract followed by the eggs, one at a time, making sure each is well incorporated.

  Pro tip – I combined the vanilla extract with the eggs in the video. But, you don't necessarily have to do that.
  2 large Eggs, 2 tsp Vanilla extract
• Wet to dry – Next, add the flour mixture. Combine well but do not over-mix at this time.

  Pro tip – We do not want to activate the gluten in the dough so do avoid overmixing the flour.
• Chill – Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll. About 30 minutes to an hour at least.

  Pro tip – You can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month.
• Roll – Once the dough is chilled, roll the dough on a lightly floured surface evenly.

  Pro tip – I roll my cookies to about 1/8-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies.
• Cut the cookies

  For the bottom cookies, cut out the disc using an oval or egg cookie cutterLinzer cookie cutter . Round cookie cutters

  Round cookie cuttersFor the top cookies, cut out the oval cookies the same as the top. Then, use a 1/2-inch cookie cutter and cut out the center from the top cookies.
• Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4

  Pro tip – It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
• Bake – Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes, depending on the thickness of the cookies. 

  Pro tip – The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
• Cool – When baked, let cool on the baking sheet for 10 minutes. Then, transfer to a cooling rack to cool further before you transfer to an airtight container.

  Pro tip – Always frost cold cookies otherwise the icing will melt.
• Sandwich the cookies – Place 1 teaspoon of apricot jam or lemon curd on the bottom cookie. Dust the top cookies with powdered sugar (confectioners sugar), then sandwich the two pieces together. Top the jam to make sure it looks full like an egg yolk,

  Pro tip – It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.

Recipe Notes & Tips

 

• Sugar cookies have a good shelf life as dough as well as cookies. The dough, if wrapped well can usually stay in the fridge for 5 to 6 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days
• Sugar cookie dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season
• Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
• Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
• Always, follow the recipe correctly unless you know what the outcome is different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
• These cookies will cut and bake better when properly chilled. If you don’t have enough time I highly recommend using my recipe for no-chill sugar cookies instead. You can also try my other no spread sugar cookies recipe
• If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown more quicker. 180C is a guide I like to use but every oven is different so adjust the temperature accordingly.
• If you have cookies baking quicker with most recipes then perhaps it’s time to check if your oven temperature needs calibration.
• Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.

Storage 

• This cookie recipe can be halved or doubled without any issues.
• The dough can be kept in the fridge for up to 4 days, or
• Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out.
• The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 39– gCalories: 177– kcalCarbohydrates: 23.4– gProtein: 2.2– gFat: 8.2– gSaturated Fat: 5– gPolyunsaturated Fat: 4.7– gMonounsaturated Fat: 0– gTrans Fat: 0.3– gCholesterol: 36– mgSodium: 111– mgPotassium: 0– mgFiber: 0.5– gSugar: 9.2– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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