Easter Egg Cookies

Easter Egg Cookies

Sugar In The Raw Organic White | Prep Time: 20 minutes | Cook Time: 15 minutes | Makes 20 servings


2 sticks unsalted butter, softened
1/2 cup Sugar In The Raw Organic White®
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling dough
1/2 teaspoon sea salt
1/2 cup organic orange marmalade or lemon curd
Powdered sugar, for dusting


Preheat oven to 350°F and line two baking sheets with parchment. With a mixer, cream together butter and Sugar In The Raw Organic White® until light and fluffy. Add vanilla and combine. Scrape down the sides of the bowl. Add flour and salt, and mix on low speed until a smooth dough forms. Remove the dough to a lightly floured work surface and roll 1/4” thick, dusting the dough with flour if needed to prevent sticking.

Use an egg-shaped cookie cutter to cut dough into shapes. Roll out any scraps and cut into more shapes. Use a small round cutter to cut a hole in the wide end of every other cookie (for each sandwich cookie, you’ll need one solid cookie and one cut-out cookie). Place on baking sheets and bake until just starting to brown, about 12-15 minutes. Cool completely.

Turn over solid cookies so the bottom side is up. Spread lemon curd onto each cookie leaving a 1/4” border. Dust the cut-out cookies with powdered sugar, then top each lemon curd cookie with a cut-out cookie.

Nutrition Information

Per serving: 160 calories, 9g fat (6g saturated fat, 0g trans fat), 19g carbohydrates, 2g protein, 0g dietary fiber, 60mg sodium, 10g sugar

Rocket Fuel