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Easter Egg Cookies

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
  • Total Time
    Prep: 20 min. Bake: 20 min./batch + cooling
  • Makes
    3 dozen

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

Directions

  • 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.
  • 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.
  • 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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