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Gingerbread Easter Eggs

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Delicious gingerbread cookies drizzled with colored chocolate- who says you can only have these cookies at Christmas?!?

I love gingerbread. Goodness, it is probably my favorite cookie at Christmas. My go-to recipe is my grandma’s, and it is already shared on Easybaked (here)- but it is TOTALLY worth sharing again! I made these last week for a friend who requested gingerbread cookies, and I couldn’t resist decorating them up for Easter. They were so cute that I thought I’d share them with you! Once Easter has passed, cut these into flowers or butterflies for spring! So. Fun!

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 36 medium egg-shaped cookies)

  • 1 cup (2 sticks) of butter
  • 1 cup of sugar
  • 1 egg
  • 1 cup of dark molasses
  • 2 tablespoons of vinegar
  • 5 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cloves
  • Wilton’s candy melts in a variety of colors (just maybe 1/4 cup of each color)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is optional- I have found that the dough rolls out pretty well right away)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into egg shapes.
  • Place on cookie sheets covered in parchment paper.
  • Bake at 375 degrees for about 10 minutes.
  • Check often- take out when cookies have risen slightly. Slide parchment paper off cookie sheet onto counter with cookies on top. Cool.
  • Melt Candy Melts in individual bowls in the microwave in 30 second increments, stirring in between until melted and smooth. 
  • Spoon each color into a small zip-top bag and seal. 
  • Clip a tiny corner off, and pipe back and forth over each cookie, adding as many fun colored stripes as you wish!
  • Enjoy!

My thoughts: I love these cookies all year round. There is something fun about having the scent of gingerbread in the house during spring. New tradition I think!!!  😉 I hope you get a chance to try these! ~r

Other spring recipe ideas: (click on a photo to see the recipe)

 

 

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Sunny Side Up Egg Cookies!!!

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Fried Egg Cookies

Whoever said you can’t have cookies for breakfast never tried these cookies!

A perfect April Fool’s treat!

Tomorrow is April Fool’s Day, and we all know that if you don’t catch people early, they will remember what day it is and call your bluff! That’s why these little “breakfast” cookies are the perfect trick. I served them with bacon (salty and sweet…) and toasted pound cake. They are easy to put together and they are the cutest little things in Easter baskets too!

Egg cookies for EasterTwo holidays covered by one recipe? Perfect.

These are perfectly tasty too~ and so easy to create for yourself! Here’s how we did them (printable recipe)

INGREDIENTS: (makes 24-36 cookies, depending on the size of your cookie cutter)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3 bags of Wiltons candy melts in white
  • 1 bag of Wilton’s candy melts in yellow
  • 24-36 Nilla Wafers

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut using an egg shaped cookie cutter.
  • Place cookies on ungreased cookie sheets and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies onto parchment paper to cool completely.
  • Melt 1/2 a bag of yellow candy melts in a small bowl in the microwave in 30 second increments, stirring in between, until smooth.
  • Gently dip Nilla wafers into yellow candy melts, covering completely and removing with a fork by tapping on the edge of the bowl and sliding bottom along edge. Place on parchment paper to harden completely. (I placed these in the fridge to harden more quickly so they would be ready to place on the egg “whites”)
  • Melt white candy melts in a larger bowl, using the same technique as melting the yellow ones.
  • Gently dip each cooled egg cookie into the white candy melts, using the same technique as with the Nilla Wafers. 

Fried egg cookieFried Egg Cookie

  • Place on parchment paper to harden, but before white egg hardens completely, place a yellow Nilla Wafer on top as a “yolk”.

Fried eggFried Egg cookies

  • Allow cookie to harden completely and serve up with bacon and toasted pound cake…and maybe coffee?
  • These can be placed into treat bags and put into Easter baskets too! Fun!!!

Fried egg cookie for Easter

My thoughts…oh goodness, I’ve had fun with these. They aren’t hard to make, they are very realistic, and they make everyone laugh! I think they are cute in little treat bags too. Have fun- April Fool’s!!! ~r

Fried egg cookies!We have lots of fun Easter treats here on Easybaked! Check them out by clicking on a photo to see the recipe!

Jelly Bean Cookies!!!!Cadbury Egg Cookie Cups!!!!Easter Cheesecake CupsEasy Easter cut out cookies

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