The Pillsbury dough boy would approve!
These cookies are a blank slate ready to welcome flavour. I like adding lemon juice/zest to mine for an extra boost of flavour, but it is totally optional, or sub in any other fun flavours of choice! Lime! Cinnamon! You can add it into the dough, or make a simple, yummy glaze for the top with some icing sugar!
The goal here was to make them look like easter eggs, à la Pillsbury easter cookie. If you want to make other fun shapes: take about 1/3 of the dough and add some food colouring. Roll the coloured dough out flat, cut out your shapes of choice, then stack them up to form a log. Wrap your log in the white dough and make sure the edges are sealed and there are no gaps. Let sit in fridge over night, then slice and bake!
| Time: | 1 hour | Serving size: | 16 cookies |
Ingredients:
- 1/4 c butter, softened
- 2/3 c sugar
- 1 egg
- 1 tsp vanilla
- 1 lemon, zest and juice (optional)
- 1-1/4 c. all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
Directions:
- Cream together butter and sugar.
- Whisk in egg, vanilla, lemon zest and juice until combined
- Fold in flour, salt and baking powder.
- Roll dough into log. Chill dough at least 30 minutes.
- Preheat oven to 375.
- Slice log into 1 cm thick cookies and place evenly spaced on baking sheet.
- Bake 8-12 minutes, depending on size of cookies, until middle has puffed and edges are golden.
- Let cool and enjoy 😊
Tips:
- Make it freezer friendly: I would recommend freezing after slicing the cookies. When you are ready to eat, spread them out on a baking sheet and bake at 350 for 8-10 minutes.
Bowlin' on a Budget 
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