Marbled Egg Sugar Cookies

Name: Marbled Egg Sugar Cookies
Total time: 40 min
Yield: 50
Ingredients: 2 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. Kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 3/4 c. granulated sugar; 1 large egg; 1 1/2 tsp. vanilla extract; 3 large egg whites; 1/2 tsp. cream of tartar; 1 lb. confectioners’ sugar; Gel food coloring

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

Marbled Egg Sugar Cookies - Easter Cookies

Mike Garten

Yields:

Total Time:

40 mins

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Celebrate the colors of the season with these pretty pastel-colored treats.

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Ingredients

Cookies

2 3/4 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
Kosher salt
1 cup
(2 sticks) unsalted butter, at room temperature
3/4 cup
granulated sugar
1
large egg
1 1/2 tsp.
vanilla extract

Icing

3
large egg whites
1/2 tsp.
cream of tartar
1 lb.
confectioners’ sugar
Gel food coloring

Directions

1. Step 1Make cookies: In large bowl, whisk together flour, baking powder and salt.
2. Step 2Using electric mixer, beat butter and granulated sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla.
3. Step 3Reduce speed to low; gradually add flour mixture just until incorporated. Shape dough into 4 disks; roll each between 2 sheets of parchment paper to 1/4 inch thick. Refrigerate until firm, 30 minutes.
4. Step 4Heat oven to 350°F. Line baking sheets with parchment. Using egg-shaped cutters, cut out cookies. Place on sheets. Reroll, chill and cut scraps.
5. Step 5Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely.
6. Step 6Make icing: Using mixer, beat egg whites and cream of tartar on medium-high speed until foamy, about 1 minute.
7. Step 7Reduce speed to low; gradually add confectioners’ sugar until incorporated. On high speed, beat until medium-stiff glossy peaks form, 5 to 7 minutes.
8. Step 8Add water 1 teaspoon at a time to icing to make thin drizzling consistency. Spoon 3 tablespoons onto plate. Add a couple of drops of food coloring; swirl using wooden pick. Place cookie top down directly into frosting, then slowly peel cookie away to one side, turning upright, and let excess fall off. Transfer to wire rack until set. Repeat with remaining cookies, changing icing colors as desired.