Easter Egg Cookies

Easter Egg Cookies

Easter Egg Cookies

With Sour Punch® Candy

Sour Punch Easter Egg Cookies



  • 7 tablespoons (93 grams) unsalted butter, room temperature
  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar
  • ½ teaspoon table salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon (148 grams) all purpose flour
  • 2 ½ teaspoon (7 grams) cornstarch


  • ¾ cup + 1 tablespoon (130 grams) powdered sugar

  • 8 tablespoons (113 grams) butter

  • 1/8 teaspoon table salt


01. Combine Ingredients to Create Cookie Dough

In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

Add the egg yolks and vanilla and stir to combine.

Add the flour and stir on low speed until all the flour has disappeared into the dough.

Remove the dough from the mixing bowl and place it on a sheet of parchment paper.

Using a rolling pin over the top sheet of parchment, roll the dough out to an even ¼” thickness.

02. Refrigerate Dough Then Cut Egg-Shaped Cookies

Slide the sheet of parchment-lined cookie dough onto a tray and place it in the refrigerator.

Refrigerate for 30 minutes or up to 4 hours.

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Remove the cookie dough from the fridge and peel off the top layer of parchment.

Using an egg-shaped cookie cutter, cut cookies from the sheet.

easter egg cookie shapes

03. Bake Cookies for 15 Minutes

Place the cookie dough eggs onto the baking sheet, spacing them evenly on the tray.

Bake for 15 minutes, until pale in the middle and light golden brown on the edges.

Let cool completely.

baked easter egg cookies

04. Make Frosting

In the bowl of stand mixer, combine the butter and salt.

Beat the butter for 3 minutes, until very creamy.

Add ½ of the powdered sugar and mix on low speed until combined.

Add the remaining powdered sugar. Mix on low speed until combined.

Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

05. Decorate with Sour Punch Candy

Cut the Sour Punch Straws into a variety of sizes—very small, small, and medium, and full length.

Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

Use the various Sour Punch candies to decorate your cookies with squiggles, stripes, or polka dots.

sour punch candy on easter cookies

06. Store at Room Temperature

Repeat with the remaining cookies.

Cookies will keep at room temperature, well covered, for up to one week.

easter egg cookies

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Mini Caramel Apple Pies

Mini Caramel Apple Pies

Mini Caramel Apple Pies

With Sour Punch® Candy

mini caramel apple pies


Makes 24


  • 24 wonton wrappers
  • Coconut oil cooking spray
  • 4 teaspoons sugar, divided
  • 2 granny smith apples, peeled and chopped
  • 1 package Sour Punch Apple Sour Straws, chopped into small pieces
  • ½ cup water
  • ½ cup pecans, crushed
  • ½ teaspoon cinnamon
  • 1 tablespoon butter, melted
  • ¼ cup caramel

01. Bake Wonton Wrappers

Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.

Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.

Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.

wonton wrappers for pies

02. Melt Apples, Sour Punch Straws and Sugar Over Low Heat

Combine the granny smith apple, Sour Punch Apple Sour Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the Sour Punch and apples into a bowl.

melted apples

03. Combine Ingredients and Bake Pies

In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.

Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.

Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.

mini caramel apple pies

04. Drizzle with Caramel and Serve

Remove the mini pies from the oven and allow them to cool in the pan.

Drizzle with caramel and transfer them to a platter to serve.

mini caramel apple pies

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