Delight in the whimsical charm of Easter with our delightful Easter Egg sandwich cookies! These adorable treats are made with oval sugar cookies that sandwich a luscious apricot jam filling, resembling a vibrant egg yolk. Our sugar cookies are buttery and tender, providing the perfect canvas for your Easter creations. The apricot jam adds a burst of fruity flavor and a sunny appearance that’s sure to brighten up your Easter festivities. These Easter Egg sandwich cookies are a joy to make and even more delightful to enjoy. Whether you’re baking them as a sweet treat for your loved ones or as a festive addition to your Easter celebrations, these cookies are sure to bring a smile to everyone’s face.
Why make these cookies?
Soft and Delicious: These cookies are soft, buttery, and absolutely delicious, making them a delightful treat for Easter or any occasion. Easy to Make: This recipe is straightforward and easy to follow, making it perfect for bakers of all skill levels, including kids. Fun and Festive: The chick-shaped cookies are adorable and perfect for Easter, adding a festive touch to your holiday celebrations. Customizable: You can easily customize these cookies by adjusting the amount of food coloring for different shades of yellow or by adding sprinkles for extra decoration. Kid-Friendly: Kids will love helping to make and decorate these cookies, making them a fun and interactive baking activity for the whole family. Great for Gifting: These cookies make wonderful gifts for friends and family. Package them in a cute Easter-themed box or bag for a thoughtful and tasty treat.
Step-by-step: 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 4Pro 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.
Frequently asked questions
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