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 ColorKitchen food 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.
Easter Egg Sprinkle Cookies | Makes 3 Dozen Cookies
- 2 sticks (227 g.) organic salted butter, softened
- 142 g. organic powdered sugar, sifted
- 2 tsp. organic almond extract
- 255 g. organic flour
- 3 packets ColorKitchen Rainbow Sprinkles (find here)
- 340 g. (12 oz.) organic white chocolate, chopped
- ColorKitchen Pink, Yellow, Blue Food Dyes (find here)
Preheat oven to 350 degrees.
In a shallow bowl, add the sprinkles. Set aside.
In 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 combined.
Add the flour and mix until combined.
On 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.
Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.
Bake for 13 minutes.
Allow cookies to cool before beginning next step.
In a double boiler, add 283 g. (10 oz.) of the white chocolate and melt until it reaches 100 degrees on a chocolate thermometer. Remove from heat and add remaining chocolate, stir vigorously until completely melted. Allow chocolate to come to 89 degrees.
Separate the white chocolate into four bowls.
Sprinkle 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.
Stir each bowl of chocolate to combine the dyes completely.
Dip 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.
Allow to set until cool or in the fridge.
Baker’s 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.
High Altitude – bake at 350 degrees for 11 minutes