We've hatched a new way to decorate and hunt for eggs, using our clever cookie-puzzle technique. Cut oval shapes out of sugar-cookie dough, "break" them into pieces after baking, and finish with pastel royal icing and sanding sugar. All that's left is to put these eggs back together again.

Martha Stewart Living, April 2010


Recipe Summary

Makes about 3 dozen


Ingredient Checklist


Instructions Checklist
  • Whisk together flour, baking powder, and salt.

  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.

  • Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.


Reviews (1)

43 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
When I made this recipe I substituted 1 of the 4 cups of flour with whole wheat flour. The dough would not stick together and was a crumbled mess. I added 1/4 cup of milk to the batch and it saved the cookies. Has anyone made this without having to add milk to the original recipe?