
Yields:
24 serving(s)
Prep Time:
5 mins
Total Time:
45 mins
Cal/Serv:
147
Now these are deviled eggs that EVERYONE can get behind. The cute little cookies perfectly mimic Easter’s greatest appetizer by using an egg-shaped cookie mold, piped lemon filling, and a sprinkle of sanding sugar to resemble paprika—every detail is accounted for. Using store-bought sugar cookie dough makes these very easy, so you can whip these up in a pinch if you forgot to set up the Easter egg hunt this year.
The egg-shaped cookie mold is an extra purchase, but trust me—it’s important for making sure they are exactly the right shape. I hope serving these at your family gathering tricks at least one aunt or uncle and shocks them when they bite into something sweet. Actually, on second thought, maybe make sure these are fully on the dessert table and nowhere near the apps—an unsuspecting grandpa just might get a sweet surprise.
Made this? Let us know what you think with a rating and review below!
Advertisement - Continue Reading Below
Ingredients
Powered by
Cooking spray
- 1
(16.5-oz.) log sugar cookie dough
- 1
(8-oz.) pkg. cream cheese, softened
- 1/4 cup
heavy cream
- 1 cup
whole milk
- 1
(3.4-oz.) box instant lemon pudding
Red sanding sugar
Equipment Needed
- 2
(8-cavity) egg silicone molds, a piping bag, a medium star tip
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. Lightly grease silicone molds with cooking spray and place on a baking sheet. Cut dough log into 24 pieces (about 1 1/2 Tbsp. each). Lightly press 16 pieces into molds.
- Step 2Bake cookies until edges and tops feel set, 16 to 18 minutes. Immediately press a teaspoon into bottom half to create a divot. Transfer to a wire rack and let cool completely.
- Step 3Carefully press from bottom of mold to pop out cookies. Repeat with remaining 8 pieces of dough.
- Step 4Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and heavy cream until smooth. Add milk and pudding mix and continue to beat until combined. Transfer cream cheese mixture to piping bag fitted with star tip.
- Step 5Pipe lemon filling into cavity on eggs. Sprinkle with sanding sugar.
- Step 6Make Ahead: Lemon filling can be made 1 day ahead. Store in an airtight container and refrigerate.
Advertisement - Continue Reading Below
Readers Also Read
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below












