Vegan Easter Egg Cookies (Yoshi-Inspired!)
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!
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
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.
