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Easter Egg Cookies

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Total Time
Prep: 20 min. Bake: 20 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Barbara Neuweg, West Point, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 30, 2023

My mother started baking these cookies with me and my eight brothers and sisters when I was a child, and I carried on the tradition with our four youngsters when they were little. Now, my children are grown and can make these cookies with their own tots. —Barbara Neuweg, West Point, Iowa

Watch How to Make Easter Egg Cookies

Test Kitchen Approved

Easter Egg Cookies

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Yield: 3 dozen
Prep: 20 min
Cook: 20 min
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 3/4 teaspoon salt
  • glaze:
    • 1-1/2 cups confectioners' sugar
    • 1/8 teaspoon salt
    • 3 tablespoons half-and-half cream
    • Frosting and sprinkles, optional
Text Ingredients

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions.
  2. Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely.
  3. Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

Nutrition Facts

1 cookie: 126 calories, 6g fat (3g saturated fat), 19mg cholesterol, 102mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein.
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