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These colorful easter egg cookies are inspired by the iconic eggs from Yoshi! Tender in the center, crispy on the edges, and easy to make, these vanilla sugar cookies are also dairy-free and eggless. Perfect for a movie night or a gaming session!
Today’s recipe differs a bit from my usual ones as it’s just a fun idea to celebrate the release of the new Super Mario Galaxy movie. As huge fans of the Super Mario franchise, I thought it would be the perfect excuse to make a themed cookie!
These green-dotted cookies are inspired by Pillsbury’s Yoshi Egg Sugar Cookies. They are buttery, infused with vanilla, and so fun to make! Here’s why you’ll love them:
- The texture is exactly what you want from a sugar cookie: slightly tender in the center, crispy on the edges, and sturdy enough to hold its shape.
- They’re also easy and fun to make: Flatten vanilla cookie dough, cut out small dots, replace them with green-colored dough, then flatten again and cut into egg-shaped cookies. Bake, and enjoy!
- Perfect to enjoy while watching the movie or playing the games!
🧈 Ingredient Notes
Here is what you will need. Remember that the exact measurements are available in the recipe card at the bottom of this post.
- Flour – All-purpose flour makes the base of these cookies, providing structure.
- Cornstarch – The addition of cornstarch not only gives the cookies a lighter texture but also binds all the ingredients together.
- Powdered sugar – While you could use granulated sugar, I suggest sticking to powdered sugar for this recipe. It gives the cookies a slightly sandier texture.
- Butter – For richness and a buttery flavor. I used Flora plant-based butter, but any other brand will work.
- Vanilla extract – For floral notes.
- Green coloring – To color the dough that will be used to create the green dots, you will need green food coloring. Make sure the brand you are using is vegan, as not all are.
Substitute: If you want to avoid food coloring, you can naturally color the dough with matcha powder. To do so, dissolve about 1 and 1/2 teaspoons of matcha powder in 1 tablespoon of hot water. Use that concentrated matcha in place of the tablespoon of water in the recipe.
Note: If you’re looking for cookies with an even crispier texture, feel free to check out my vegan easter cookies. You can use the recipe as a base and follow the process below to make green-dotted cookies.
🥣 Step-by-Step Instructions
- Prepare the vanilla dough. Add the flour, cornstarch, powdered sugar, butter, and vanilla extract to a stand mixer.
- Mix. Using the paddle attachment, mix for about 1 minute, or until a thick cookie dough forms.
- Prepare the green dough. Add the flour, cornstarch, powdered sugar, butter, and green food coloring to the stand mixer.
- Mix. Again, mix until a thick cookie dough forms.
- Flatten the white dough. Using a rolling pin, roll the dough to 1/4-inch (6 mm) thickness.
- Flatten the green dough. Do the same for the green dough. Refrigerate both doughs for 20 minutes.
- Cut out rounds. Using a small round cookie cutter, cut out dots, spacing them about 1 inch (2.5 cm) apart.
- Do the same for the green dough.
- Assemble. Carefully remove the vanilla dough dots and replace them with the green ones.
- Slightly flatten the dough again. Place a layer of parchment paper on top and gently roll to bind the dough together.
- Cut out egg-shaped cookies. Using an egg-shaped cookie cutter, cut out cookies.
- Bake. Transfer the cookies to a baking sheet lined with parchment paper and bake for 12-15 minutes or until just slightly golden brown on the edges.
📔 Vân’s Tips
Do not overbake. For a clean, egg-like look, it’s important not to overbake the cookies. From my experience, 13 minutes is the perfect baking time for cooking that are crispy on the edges but not too golden-brown. Depending on your oven, you might have to adjust the baking time, so keep an eye on them during baking.
Not into green? You can use a different color for the dots. Purple, yellow, brown, or even blue! Use food coloring or natural colorings such as ube powder, turmeric, cocoa powder, or freeze-dried blueberry powder.
❄️ Storing
- To store: Store the cookies in an airtight container at room temperature for up to 4 days. After that, they tend to soften.
💬 FAQs & Troubleshooting
It’s essential to flatten the dough again once you have cut out rounds of vanilla and replaced them with green dough. Flattening allows them to bind together.
Yes. For a natural option, you can color the green dough with matcha powder.
Yes, but results will vary. Use a 1:1 gluten-free flour mix designed for baking.
Yes, bake 2-3 minutes longer or until the edges are golden brown.
Yes, you can prepare the dough and flatten it between two sheets of parchment paper. Then transfer to a baking sheet and refrigerate for up to 3 days.
Yes! After cutting out the cookies, separate the leftover green dough from the vanilla one and flatten both again.
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Vegan Easter Egg Cookies (Yoshi-Inspired!)
Ingredients
Vanilla Dough
- 1 and 1/2 cup (187 g) all-purpose flour
- 5 tbsp (35 g) cornstarch
- 7 tbsp (50 g) powdered sugar
- 1/4 tsp salt
- 6 and 1/2 tbsp (90 g) vegan butter (let it sit at room temperature for 5-10 minutes)
- 2 tbsp (30 ml) water
- 1/8 tsp vanilla extract
Green Dough
- 3/4 cup (93 g) all-purpose flour
- 2 and 1/2 tbsp (17 g) cornstarch
- 3 and 1/2 tbsp (25 g) powdered sugar
- 1/8 tsp salt
- 3 tbsp (45 g) vegan butter (let it sit at room temperature for 5-10 minutes)
- 1 tbsp (15 ml) water
- 1/4 tsp green coloring (or 2 teaspoons matcha powder)
Instructions
- Prepare the vanilla dough. Add the flour, cornstarch, powdered sugar, salt, and butter to a stand mixer. Using the paddle attachment, mix on speed 2-3 until it forms a fine sandy texture. Then, add the water and vanilla extract and mix for about 1 minute, or until a thick cookie dough forms. Wrap the dough in plastic wrap and set aside.
- Prepare the green dough. Add the flour, cornstarch, powdered sugar, salt, and butter to a stand mixer. Using the paddle attachment, mix on speed 2-3 until it forms a fine sandy texture. Then, add the water and green food coloring and mix for about 1 minute, or until a thick cookie dough forms. Wrap the dough in plastic wrap and set aside.
- Flatten the white dough. Transfer the vanilla dough to a sheet of parchment paper. Top with another layer of parchment paper. Using a rolling pin, flatten the dough into a 1/4-inch (6 mm) thickness. Transfer to a baking sheet.
- Flatten the green dough. Do the same for the green dough. Refrigerate both doughs for 20 minutes.
- Cut out rounds. Using a round cookie cutter of about 1 and 1/4 inches (3 cm) in diameter, cut out dots in the vanilla dough, leaving about 1 inch (2.5 cm) of space between each. Do the same for the green dough (you don't need to leave space between each for the green dough).
- Assemble. Carefully remove the vanilla dough dots and replace them with the green dots. Place a layer of parchment paper on top and gently flatten the dough to bind everything together. Refrigerate the flattened dough for 10 minutes.
- Preheat the oven to
350 °F (175°C). - Cut out egg-shaped cookies. Using an egg-shaped cookie cutter (mine was 2 inches (5 cm) wide, cut out cookies.
- Bake. Transfer the cookies to a baking sheet lined with parchment paper and bake for 12-15 minutes or until just slightly golden brown on the edges.
- You can re-roll the leftover dough and repeat to make more cookies. You can store the cookies in an airtight container at room temperature for up to 4 days.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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