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–+ servings

Easter Egg(less) Cookies

Looking for the classic kid-friendly Easter egg decorating experience? Sub our eggs with a box of Vital Farms Butter and create your own cookie eggs!
Makes 24 cookies
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Ingredients  

Cookies

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Vital Farms Unsalted Butter, softened
  • 1 cup granulated sugar
  • 6 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons milk

Icing

  • 6 tablespoons warm water (plus extra for thinning)
  • 3 tablespoons meringue powder
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar

Instructions 

For the cookies:

  • In a large bowl, combine the flour, baking powder, and salt. Set aside.
  • Use an electric mixer to beat the Vital Farms Butter and sugar until creamy. Then, add the cream cheese and vanilla extract. Mix to combine. Add milk one tablespoon at a time until the dough comes together.
  • Press the dough into a disk and refrigerate for at least one hour.
  • Remove one disk of dough at a time and roll to 1/4-inch thick on a flour-dusted surface. Use an egg-shaped cookie cutter to cut shapes into the dough. Place the cookies on a parchment-lined sheet pan and repeat with the second piece of dough.
  • Refrigerate the cookies for at least 15 minutes before baking.
  • Preheat oven to 350°F. Bake one sheet of cookies at a time for 8-10 minutes or until lightly golden around the edges. Let cool completely.

For the icing:

  • Combine the warm water, meringue powder, and vanilla extract in a large bowl. Whip with an electric mixer on high speed until frothy.
  • Add the powdered sugar a little at a time. Whip for 8-10 minutes or until soft peaks form. If the mixture looks dry, add water, one tablespoon at a time, until it reaches a stiff-icing consistency.
  • Divide the icing into bowls and add food coloring to each, beginning with one drop. Stir the coloring into the icing and place plastic wrap against the surface of each bowl to prevent it from drying out.
  • Scoop half of each color of icing into a piping bags fit with a small round tip (#2 or #3) or use scissors to cut a small tip from the bags.
  • Add a small amount of water to the remaining icing to thin it out for filling larger areas of the cookies.
  • Get creative and decorate the cookies! Let dry for 2 hours before storing in a sealed container at room temperature.