Name: Giant Easter Egg Cookie
Yield: 8-10 servings
Ingredients: 1 (16 ½-oz) tube ready-made sugar cookie dough, at room temperature; 3 Tbsp all-purpose flour; 2 Tbsp pasteurized egg whites; 1 ½ cups confectioners' sugar; 2 Tbsp lemon juice; 2 cups assorted Easter candy, such as jelly beans and mini eggs, etc.; Sprinkles, optional

Yields

8-10 servings

This huge cookie is a fun project for kids around Easter.

ingredients

(16 ½-oz) tube ready-made sugar cookie dough, at room temperature

Tbsp all-purpose flour

Tbsp pasteurized egg whites

1 ½

cups confectioners' sugar

Tbsp lemon juice

cups assorted Easter candy, such as jelly beans and mini eggs, etc.

Sprinkles, optional

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Step 2

Mix the cookie dough with the flour until it is an even texture. Turn the dough out onto the prepared baking sheet and form it into the shape of an egg about 1/2-inch thick, 9 inches long and 7 inches wide at its widest point. Bake until golden around the edges, about 25 minutes. Remove the cookie from the oven to cool, about 15 minutes.

Step 3

Meanwhile, beat the egg whites and sugar with an electric mixer until combined. Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.

Step 4

Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie. Attach the candies in patterns to make a decorative Easter egg.

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Giant Easter Egg Cookie

ingredients

directions

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