Jelly Bean Easter Egg Sugar Cookies
Yields about 12 cookies.
Prep time: >10 minutes
Cook time: 8 – 10 minutes
Ingredients:
- 5 tablespoons soft butter
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract (you can also use almond)
- 1-2/3 cups flour
- 1 teaspoon baking powder
- Dash of salt
- About 80 jelly beans
- Cookie icing gel or sprinkles
Directions:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Beat the butter and sugar together until creamy. Stir in egg and vanilla. In another bowl, mix the baking powder, salt and flour together. Gradually add to the egg/butter mixture and stir to combine. Form a dough disc with your hands. The mixture will be rather crumbly, but don’t worry, it comes together. If you want, add a bit of water to moisten it. Wrap the dough in plastic wrap and chill for at least an hour.
- Once chilled, place dough on a lightly floured surface. Roll out with a rolling pin to about 1/8 inch thickness. Cut out shapes using an Easter egg cookie cutter. Place cookies on the prepared baking sheet. Carefully press about 7 – 8 jelly beans into the cookies, at least an inch apart.
- Bake for about 8 – 10 minutes, or until golden brown. Let cool on a wire cooling rack. Add a few dots of cookie icing for additional color and enjoy!
Nutritional information per cookie:
Calories: 170
Fat: 5 grams
Carbohydrates: 31 grams
Fiber: >1 gram
Protein: 2.4 grams
Weight Watchers Points: 4