Giant Easter Egg Cookie – a delicious recipe with cookie dough, all-purpose, egg whites, sugar, lemon juice, Easter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2
Mix the cookie dough with the flour until it is an even texture.
3
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.
4
Bake until golden around the edges, about 25 minutes.
5
Remove the cookie from the oven to cool, about 15 minutes.
6
Meanwhile, beat the egg whites and sugar with an electric mixer until combined.
7
Add the lemon juice and continue to beat until thick and glossy, about 5 minutes.
8
Fill a pastry bag or plastic baggie with the icing, snip off a small corner and pipe decorations on the cookie.
9
Attach the candies in patterns to make a decorative Easter egg.
497
kcal
Calories
2
g
Fat
112
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: One 16.5-ounce tube ready-made sugar cookie dough, at room temperature, 3 tablespoons all-purpose flour, 2 tablespoons pasteurized egg whites, 1 1/2 cups confectioners' sugar, and more.
Yes, Giant Easter Egg Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
