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–+ servings
Easter Cookies with Apricot jam on table.

Easter Egg Sandwich Cookies with Apricot Jam

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Calories: 9
Adjust Servings Here: 20 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.

Ingredients 

Cookie dough

Plus

Cookie 2 - Sugar Glaze

  • 120 g (1 cup) Powdered sugar
  • 3 - 4 tbsp Whole milk
  • 2 - 3 drops White edible food color brightens the white color

Instructions

  • Make the Cookie Dough - In a large bowl, mix the softened butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and almond (or rose) extract. Mix until combined. Add the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix. Chill the dough for an hour until firm enough to roll.
    226 g Unsalted butter, 120 g Powdered sugar, 1 large Eggs, 315 g All-purpose flour, 1 tbsp Cornstarch, ½ tsp Kosher salt, 2 tsp Vanilla extract
  • Roll and Cut – Divide the dough into two portions. Roll out on a lightly floured surface to about ¼-inch thickness.
  • 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 to cut out the centers from the top cookies.
  • Bake – Place cookies on a parchment-lined baking tray. Chill the tray for 10–15 minutes (recommended for clean edges). Bake at 350°F / 175°C for 8–10 minutes until just set.
  • Cool – Let cookies cool completely before decorating.
  • Bottom cookie - Place 1 teaspoon of apricot jam or lemon curd on the bottom cookie.
    ½ cup Apricot jam
  • Top cookie 1: Dust the top cookie with powdered sugar (confectioners' sugar), then sandwich the two pieces together. Top the jam so it looks full, like an egg yolk.
  • Top Cookie 2 - Make the glaze - a bowl, mix powdered sugar with 2–3 tablespoons milk until smooth and pourable. Dip the top cookie in the glaze and let it set for a few minutes before you sandwich the bottom cookie.
    120 g Powdered sugar, 3 - 4 tbsp Whole milk

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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