Egg-Shaped Sugar Cookies

Step 01

Make the cookies: in a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.

Step 02

In another large bowl, beat the butter and sugar with a hand mixer on medium-high until light in colour and fluffy in texture, 3-5 minutes.

Step 03

Add the egg and mix until incorporated.

Step 04

Mix in the lemon zest and vanilla then add the flour mixture and mix with a spatula until just combined.

Step 05

Divide the dough into two balls on a clean work surface. Flatten each into a 12cm disc, wrap in plastic wrap and refrigerate for at least 2 hours, up to 3 days.

Step 06

Preheat the oven to 180C/350F and line two baking sheets with baking paper.

Step 07

On a lightly floured surface, roll out one dough disc to 6mm thick then use egg-shaped cookie cutters to cut out shapes and transfer to the prepared baking sheets.

Step 08

Bake until the cookies are golden around the edges, 6-8 minutes depending on the size. Cool for 1 minute on the baking sheets then transfer to a wire rack to cool completely before decorating. Repeat with the other dough disc.

Step 09

Make the icing: in a large bowl, beat the egg whites on high speed with a hand mixer until foamy. Reduce the speed to low and gradually add the sugar, beating until completely incorporated. Add the lemon juice then return to high speed, beating until the icing is very stiff, 5-7 minutes.

Step 10

Divide the icing between four bowls and colour three with food colouring of choice.

Step 11

Transfer the icings to piping bags fitted with round tips and decorate the cooled cookies. Enjoy!