Slice & Bake Egg Cookies

Slice & Bake Egg Cookies

These easy-to-make cookies will be a hit on your Easter table!

30 min. prep time
7 dozen cookies
000 Ratings



1 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda


Decorator sugars
Decorator gels


Combine butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until dough forms a ball.

Shape dough into 2 (10x1 1/2-inch) logs on lightly floured surface. Roll in decorator sugar. Wrap in plastic food wrap; refrigerate at least 1 hour.

Heat oven to 375°F. Roll log into egg shape. Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Reshape into egg shape, if necessary. Bake for 6 to 9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Decorate cookies with decorator sugars and gels as desired.

Recipe Tip

- For tinted eggs, add 10 to 12 drops food color to dough before shaping into logs.

- Decorator gels are available in small tubes in the baking aisle of the supermarket.

- Cookie dough logs can be frozen up to 2 months. Tightly wrap in plastic food wrap; place into plastic freezer bags. To use, thaw in refrigerator; slice and bake as directed.

Nutrition Facts (1 cookie)

Calories: 40

Fat: 2.5g

Cholesterol: 10mg

Sodium: 30mg

Carbohydrates: 5g

Dietary Fiber: 0g

Protein: <1g

Recipe #15012B©2011Land O'Lakes, Inc.

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