White Chocolate Easter Egg Sugar Cookies
Fun and festive Easter egg cutout cookies frosted with melted white chocolate and decorated with spring sprinkles.
Ingredients
- 1 (17.4-ounce) package Betty Crocker Sugar Cookie Mix ¹
- 2 tablespoon all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 (10-ounce package) Ghirardelli White Chocolate Melting Wafers ²
- Spring Fusion Sprinkle Mix
Instructions
- Preheat oven to 350F degrees.
- In a large bowl using an electric mixer, mix together sugar cookie mix, flour, butter, and egg; mix until sugar cookie dough is formed.
- Roll out the dough. Using an Easter egg cookie cutter, cut about ¼” thick egg cookies.
- Place cutout eggs on a silicone mat/parchment paper-lined baking sheet 2" apart.
- Bake 9-11 minutes or until edges lightly golden.
- Cool unfrosted egg cookies on a baking sheet on a wire rack for 2 minutes; transfer to a wire rack to cool completely before frosting.
- In a microwave-safe bowl, add white chocolate. Microwave on medium heat for 30 seconds. Remove and stir slowly. Microwave in 15-second increments until candy wafers are completely melted.
- Using an icing spatula, frost cookies with melted white chocolate and immediately sprinkle with spring fusion sprinkle mix.
- Allow White Chocolate Easter Egg Sugar Cookies to sit until the chocolate sets. Eat & Enjoy!
Notes
Store White Chocolate Easter Egg Sugar Cookies in an airtight container; will keep 4+ days.
¹ White Chocolate Easter Egg Sugar Cookies are also fabulous with your fav cutout sugar cookie recipe.
² Depending on how much white chocolate you use on your egg, and how big your egg is, you will probably use 6-8ounces of white chocolate. I used the whole 10-ounce bag and had a bit of white chocolate left, and opted to dip pretzels in the remaining chocolate.
