Ingredients
4 cups all-purpose flour, plus more for surface
1 teaspoon baking powder
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing for Easter Egg Puzzle Cookies
Sanding sugar, for sprinkling (optional)
Preparation
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.
