Robin’s Egg Sugar Cookies
These Robin’s Egg Sugar Cookies are soft and delicious and perfect for Easter or Spring!
Equipment
- Small bristle paint brush new/never used
Ingredients
Sugar Cookies
- 1/2 cup softened butter 1 stick
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1 tsp cornstarch
- 1 3/4 cup all-purpose flour
Vanilla Buttercream Frosting
- 1/2 cup softened butter 1 stick
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp heavy whipping cream
Speckled Mixture/Robin’s Eggs
- 1 tsp cocoa powder
- 1 tsp water
- black food coloring optional
- 9 oz. bag mini Cadbury eggs
Instructions
Sugar Cookies
- Preheat oven to 350º.
- In a stand mixer or with a hand mixer, cream your butter and sugar until light and fluffy.
- Add in egg and vanilla extract and mix until fully combined, be sure to scrape the sides and incorporate that in as well.
- Add in flour, baking powder, salt, and cornstarch and mix until a dough forms and no streaks of flour remain.
- Take 3 tablespoons of dough and form into a ball. Press down lightly to create a thick disc shape.
- Place 6 cookies to a tray (3 on the top row and 3 on the bottom), evenly spaced, as to avoid overcrowding as these cookies will spread as they bake. These yield 9 large cookies so you will need to do two batches in the oven.
- Bake for 8 minutes or until the centers no longer look wet or doughy. They will remain pale so be sure to not overbake. The cookies will continue to bake on the tray even after being removed from the oven.
- Remove from oven when done and let rest on the cookie tray for 5-10 minutes.
- Transfer cookies to a cooling rack.
- While the cookies are cooling, make the vanilla buttercream frosting.
Vanilla Buttercream Frosting
- In a stand mixer or using a hand mixer, combine the softened butter, powdered sugar, vanilla extract, and heavy whipping cream and mix until smooth.
- Add in your light blue food coloring. Add a very tiny amount to begin with and mix to fully incorporate. Add more if needed until reaching that robin’s egg blue color. Remember to just add a tiny bit at a time to ensure you get that true light blue color.
- Once achieving your desired color, set aside and make the “speckled” mixture.
Speckled Mixture
- Add your cocoa powder and water to a small bowl and mix until achieving a smooth, liquid, consistency. Add in black food coloring to achieve a more true speckled color. The black food coloring is optional but without it the speckles will be more of a brown color.
Decorating Your Cookies
- Frost each cookie generously with your frosting, distributing equally between the cookies. Stir the mixture with the brush if needed (if it took on a drier consistency while you were decorating the cookies.) A quick stir should return it to liquid form or you can add a drop or two of water if needed, but only if the consistency changed from when you first made it.
- Top each cookie with 3 of the mini Cadbury eggs in the center of each cookie.
- Dip the brush in the speckled mixture and tap off any excess liquid. You want it coated but not saturated. Take your brush and flick it against your pointer finger to produce specks of “paint” over each cookie. Dip the brush/flick it against your finger as many times as needed to achieve your desired speckled look. (Tip: I suggest wearing an apron or something you don’t mind getting specks on when flicking. As well as if you use the black food coloring it can get on your finger when flicking so you can wear gloves to avoid that if you’d like.)
- Enjoy!