These speckled Easter egg cookies are buttery sugar cookies decorated with blue buttercream or sugar glaze and finished with cocoa speckles for a robin egg look.
Make the dough - In a mixing bowl, cream the butter and powdered sugar until smooth. Add the egg and vanilla, then mix in the flour and salt until a soft dough forms. Wrap and chill for an hour until firm enough to roll.
226 g Unsalted butter, 120 g Powdered sugar , 1 large Egg, 1 tsp Vanilla extract , 315 g All-purpose flour , ¼ tsp Salt
Cut the cookies - Roll the dough on a lightly floured surface and cut with an egg-shaped cookie cutter. Place on a parchment-lined baking sheet.
Bake the cookies - Bake until the edges are just lightly golden. Let cool completely before decorating.
Decorate with buttercream - Tint the buttercream a soft robin egg blue, then spread or pipe it over the cookies for a soft textured finish.
113 g Unsalted butter, 180 g Powdered sugar, 1 - 2 tbsp Milk or cream , 1 tsp Vanilla extract , 1 - 2 Drop Blue gel food coloring
Decorate with glaze - Mix a thick sugar glaze, tint it blue, and spread or dip the tops of the cookies for a smooth finish.
120 g Powdered sugar , 1 - 2 tbsp Milk , 1 - 2 drops Blue gel food coloring
Add the speckles - Mix cocoa powder with a little water, then flick it lightly over the decorated cookies using a clean pastry brush or small food-safe brush.
1 tsp Cocoa powder, 1 tbsp Water
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