Easter is just two weeks away! These adorable Easter Egg Sprinkle Cookies are perfect for any Easter celebration (or Easter basket). These cookies are so easy to make and they are fun because one side has super bright colors and the other side is pastel. I used Color Kitchen Foods Dyes to dye the white chocolate when coating the backs, and their new Rainbow Sprinkles on the front. You can find both of these on their website here.
Egg Sprinkle Cookies | Makes 3 Dozen Cookies
sticks (227 g.) organic butter, softened
g. organic powdered sugar, sifted
tsp. organic almond extract
g. organic flour
packets Color Kitchen Foods Rainbow Sprinkles (find here)
340 g. (12 oz.) organic white chocolate, chopped
Kitchen Foods Pink, Yellow, Blue Food Dyes (find here)
oven to 350 degrees.
a shallow bowl, add the sprinkles. Set aside.
the bowl of your stand mixer fitted with paddle attachment, add the butter,
powdered sugar and almond extract. Mix on low until all ingredients are
the flour and mix until combined.
a baking sheet fitted with parchment paper, hand form egg shaped cookies. This
is really simple, just make a ball and then squeeze each side a little to
create a point. Each dough ball should be about 1.5” in diameter.
each egg shaped dough ball into the sprinkles, and space them at least 1” apart
on the baking sheet.
for 13 minutes.
cookies to cool before beginning next step.
a double boiler, add the white chocolate and melt until three-quarters melted.
Remove from heat and stir vigorously until completely melted.
the white chocolate into four bowls.
a little bit of pink dye into one bowl, yellow in another, blue and yellow to
create green in another and pink and blue to create purple. Use equal parts of
each when combining the colors. To get pastel colors, it is too little of an
amount to measure so be careful not to sprinkle too much or you’ll end up with
a brighter color.
each bowl of chocolate to combine the dyes completely.
the bottom (the non sprinkle side) of each cookie in different colored
chocolate. Set them chocolate side down on a baking sheet with parchment paper.
to set until cool or in the fridge.
Note: To make these cookies gluten free, substitute the organic flour for 227
g. organic gluten free flour blend and 57 g. organic coconut flour.
Lakes – bake at 350 for 11 minutes