Just the treat you’ve been hunting for.
The cookie part of this dessert tastes like a buttery-rich vanillasugar cookie.
The candy center is brilliantly colorful and fruity, just like the candy itself.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add sugar and salt; beat at medium speed until well blended, about 2 minutes.
Beat in vanilla and egg.
Add flour; beat at low speed until just combined.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add food coloring, if desired, and beat at low speed until just combined.
Divide dough in half.
Roll each half between lightly floured sheets of parchment paper into a 1/4-inch thickness.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Place dough sheets on sheet pans and refrigerate until firm, about 30 minutes.
Preheat oven to 350F with 1 oven rack in upper third of oven and 1 rack in lower third.
Line 2 baking sheets with parchment paper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove 1 dough sheet from refrigerator; peel off top sheet of parchment paper.
Repeat process with remaining half of dough.
Meanwhile, unwrap candies and divide by color into small heavy-duty zip-top plastic bags.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Seal bags and place between layers of a kitchen towel.
Crush candies by hitting firmly with a meat mallet or small heavy skillet.
Remove pans from oven and cool cookies completely on pans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Recipe Tips For Easter Egg Cookies
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
