Sorry I’ve been hiding from you for over a week! Though, to be fair, I’d never hide from my lovely readers.
You guys rock my socks.
But real life has been rather hectic lately, full of fun new opportunities that hopefully I will be able to chat with you all about sooner rather than later!
I’m pretty much bursting to tell you, but for now, my lips are sealed.
Well, except for when it comes to talking about these Easter Egg Striped Sugar Cookies! If you’re still planning on what to serve for dessert this Easter Sunday, look no father than these bright, lemony sugar cookies.
They’re way easier to make than you might think, and if you want to make it even easier, you could do this with your favorite batch of store bought cookie dough. Just skip to the instructions where you dye the dough, and you’ll be done in no time!
I’ll be back as soon as I can friends. Until then,
Easter Egg Striped Sugar Cookies
- 3 cups flour, plus more for rolling
- 1 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1 tsp salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp lemon extract
- assorted food coloring
- Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, cornstarch, and salt until well mixed.
- In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugar until light and fluffy, approx 3-5 minutes. Scrape bowl as needed.
- Beat in eggs, one at a time, followed by the vanilla and lemon extract, until well incorporated. Slowly mix flour mixture into butter mixture, scraping down the sides of the bowl as needed.
- Place dough in fridge for at least an hour (or up to overnight) to chill.
- Divide the dough into thirds and dye each one a fun pastel color (I used green, pink, and yellow). Add a few drops of liquid or gel food coloring to the chilled dough and work it in with your hands.
- Once the doughs are dyed, roll them into 12 inch ropes, and then set the ropes next to each other, running vertically. Cut it in half width-wise (so you have more room to roll the dough later) and set the other half aside while you work with the first half.
- Use your rolling pin and roll the doughs out vertically (so roll up and down, following the length of the cookie dough, as opposed to side to side), being sure to pinch the separate colors together if they start to separate. They should stick to each other once you begin rolling, but if not, dip your finger in a bit of water and run it along the seams (this will help them stay together). Continue rolling until the dough is 1/4 inch thick (it will be super long! That is okay. It’s how you get all the stripes to show up on one cookie).
- Cut out Easter eggs using a cookie cutter (or any cookie cutter of your choice). Set scraps aside in a medium bowl and repeat Step 7 with the other half of your dough.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Place the cut out cookies on the prepared cookie sheet and bake at 350 for 10-12 minutes or until edges are set/just beginning to brown. Let cool on pan for 3-5 minutes before carefully removing to wire rack to cool completely. Repeat with the rest of the cookies.
- Lots of scrap cookie dough? Gently knead the leftover colors of dough together, just until they stick together. Roll out to ¼ inch thickness and cut out with other cookie cutters. Bake just like the eggs, but now you have marble-colored cookies!