Recipes and Cooking Speckled Egg Sugar Cookies Perfect for stuffing into Easter baskets, these cut-out sugar cookies are egg shaped and speckled like natural eggs thanks to the help of a little vanilla, cocoa powder, and a paintbrush. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 7, 2019 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 3 hrs Servings: 36 Yield: 5 dozen Jump to Nutrition Facts Ingredients 1 ⅓ cup butter, softened ⅔ cup granulated sugar 1 teaspoon baking powder ½ teaspoon salt 2 eggs 2 teaspoon vanilla 3 cup all-purpose flour 2 cup powdered sugar 2 tablespoon milk 1 teaspoon vanilla Desired-color gel food coloring 4 teaspoon vanilla 1 tablespoon unsweetened cocoa powder Directions In a large bowl beat butter with an electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can; stir in remaining flour. Divide dough in half; wrap each half in plastic wrap. Chill 30 to 60 minutes or until easy to handle. Preheat oven to 375°F. On a lightly floured surface roll a dough half out to 1/4-inch thickness. Using a 2 1/2- to 3-inch egg-shaped cutter, cut out cookies. Arrange 2 inches apart on ungreased cookie sheets. Reroll scraps. Bake 7 minutes or until edges are firm. Remove; cool on a wire rack. Repeat with other dough half. Makes 3 to 5 dozen. For icing, in a medium bowl combine the powdered sugar, milk, and vanilla. If necessary, add enough milk, 1 teaspoon at a time, to make of glazing consistency. Divide icing among bowls. Tint each with desired food coloring. Dip tops of cookies into glaze, allowing excess to drip off. Set on waxed paper. In a small bowl combine 4 teaspoons vanilla and cocoa powder. Dip a small, clean paint brush into cocoa mixture and flick onto cookies to make spots (if cocoa mixture thickens, add a few drops of water at a time until desired consistency). Allow to stand until set. Basket-Weave Eggs: If desired, place Browned Butter Frosting in a pastry bag fitted with a basketweave tip. Pipe basketweave pattern on 3-inch cookies. Rate it Print Nutrition Facts (per serving) 146 Calories 7g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 146 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 28mg 9% Sodium 105mg 5% Total Carbohydrate 19g 7% Total Sugars 10g Protein 2g Calcium 14mg 1% Iron 0.6mg 3% Potassium 23mg 0% Folate, total 20.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.