I have yummy news! I’m so excited to share another recipe with you… A recipe I like to use as a cookie decorating base… Sweet and buttery, soft with delicious chocolate surprises in every bite.
HERSHEY’S EGGIES Sugar Cookies.
Not only were these fun to make, and fairly easy with some simple decorating tips, I loved the added chocolatey flavour and crunch. I used both the real milk chocolate and Cookies n’ Cream EGGIES to decorate the cookies, and you could use either or even both for the sugar cookie recipe itself.
I’ve partnered with EGGIES for this project, and am happy to share that you have a chance to be recognized with an EGGIES Star from HERSHEY’S prize pack by making your own creation with EGGIES. So make these sweet little guys or come up with your own design, share on social media with #eggiescreations and for your chance to receive the EGGIES Star prize pack.
Enjoy baking and nibbling on these!
- 2 cups unsalted butter (at room temperature)
- 2 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 1 tsp salt
- 1 cup roughly chopped Hershey’s Eggies
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Add vanilla extract. Stir briefly.
- Sift your dry ingredients together. (Flour, baking powder and salt). Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it starts to come together add the Hershey’s Eggies and mix until the dough clumps around the paddle attachment.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, here is a cookie decorating tutorial with everything you’ll need to know to begin!
A few notes about the recipe: Butter - The butter needs to be soft, or room temperature. I leave mine out the night before I do my baking. If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better. Chill your dough if it gets too soft work with. Read these tips here on stopping dough from spreading during the baking process.
What you’ll need (Some of these are affiliate links):
- Piping Tips – PME #1.5, PME #2, PME #4, tip #233
- Piping Bags
- Gel paste colors
- Scribe Toolor Toothpicks
- Hershey’s Eggies, regular and Cookies n’ Cream
- Circle cookie cutters
- I am no longer able to find the exact chicken cookie cutter online, but you can find similar ones here.
- Goose cookie cutter
- Mini bird cookie cutter
This video on outlining and flooding is a good place to start if you’re new to decorating cookies with royal icing. These cookie decorating basics YouTube videos may also be helpful to get you started.
To assemble the cookies, spread green icing on the circle cookies using a butter knife, and pipe brown circular “nests” on top with piping tip #4. Use a toothpick inserted into the base cookie as well as thick royal icing to prop up the hens and ducks and then pipe brown “hay” around them using grass tip #233. Place the EGGIES onto the icing next, while the icing is wet. Have fun decorating!
If you have any questions or comments please feel free to drop me a line below in the comment section or on social media. You can find me on Facebook, Google+, Instagram, Pinterest, Twitter and YouTube.